OVODAN Organic Hen Egg Albumen Powder (258)

1 of 45 products in this brand
OVODAN Organic Hen Egg Albumen Powder (258) is sourced from bio-certified eggs, ensuring organic standards. Tailored for use in the confectionery, bakery, and meat industries, this cream-white powdered product maintains the natural hen egg odor and taste without any foreign elements. Additionally, it adheres to non-GMO and allergen-free standards, guaranteeing its suitability and quality for diverse culinary applications while meeting organic certification requirements.

Ingredient Name: Egg Albumin Powder

Physical Form: Powder

Labeling Claims: GMO-free, Halal, Kosher, Natural, Organic

Certifications & Compliance: BRC Certified, Directive 834/2007/EC, Halal, Kosher, SMETA

Features: High Gel Strength, Improved Water Binding, Pasteurized, Solubilizing, Spray Dried

Protein Content: 84.1 - 84.1 %

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    Enhanced TDS

    Identification & Functionality

    Ingredient Name
    Ingredient Origin

    Features & Benefits

    Applications & Uses


    Physical Form
    Powder structure
    Natural, characteristic for hen egg matter, without foreign odors
    Natural, characteristic for hen egg matter, without foreign tastes
    Physico-Chemical Properties
    ValueUnitsTest Method / Conditions
    pH Value6.0 - 8.0Electrochemical (10% solution)
    Moisture Contentmax. 8.0%EN ISO 5537***
    Gel-Strengthmin. 400g/cm²OVODAN (12,5% solution)
    Protein Content*min. 80.0%DIN 10334
    Microbiological Values
    ValueUnitsTest Method / Conditions
    Total Plate Countmax. 5.000cfu / gDIN EN ISO 4833-1
    Enterobacteriaceaemax. 10cfu / gDIN ISO 21528-2
    SalmonellaNot detectable/250 gDIN EN ISO 6579-1***
    Staphylococcus aureusmax. 10cfu / gDIN EN ISO 6888-1
    Nutritional Information
    ValueUnitsTest Method / Conditions
    Energy357kcal /100g
    Protein Content84.1g/100g
    Sugar Content0.0g/100g
    Fat Content0.3g/100g
    Saturated Fatty Acids max. 0.1g/100g
    Dietary Fibresmax. 0.1g/100g
    Sodium Content**3.3g/100g
    • * Based on random sampling
    • ** Based on natively occurring sodium x 2,5
    • *** or alternative method with identical result

    Regulatory & Compliance

    Technical Details & Test Data

    Technical Process
    • 100 g of powder dissolved in 700 ml of water correspond to approx. 800 g fresh hen egg white.
    • The technical process of manufacturing OVODAN egg products includes the following steps: Shell eggs breaking, liquid eggs filtering and clarifying, fermentation, drying, pasteurizing, sieving & packing, metal detection and storing.
    • Ingredients: Hen Egg Albumen from Organic shell eggs.

    Packaging & Availability

    Packaging Type
    Packaging Information

    20/25 kg cardboard/bags with PE-inner liner or customized.

    Storage & Handling

    Shelf Life
    24 Months
    Storage and Shelf Life Information
    • 24 months in non-condensing atmosphere at ambient temperatures (15-25°C).
    • Alternative storage conditions may affect shelf-life.