At Sosa Ingredients, we have a deep understanding of the role albumen has played throughout the history of pastry and technical gastronomy. For decades, powdered egg albumen has been a key tool in professional kitchens and pastry labs thanks to its ability to reproduce, in a controlled and safe way, the technical functions of egg white: aerating (whipping), coagulating (during cooking), and emulsifying. Its use is firmly rooted in both classic and contemporary recipes and forms part of the shared technical knowledge passed down through generations of pastry chefs.
It is precisely because of this expertise and its long-standing professional use that we decided to take things one step further. Albuwhip Free Range is a natural evolution of an essential ingredient, adapted to the current demands of the sector.
100% powdered egg albumen from free-range hens.
It maintains the performance, reliability, and functionality professionals expect from albumen, while incorporating a more responsible origin, sourced from free-range hens. This aligns with a more conscious vision of the value chain, without compromising technical results in the kitchen or pastry lab.
Why replace fresh egg white?
In day-to-day professional work, fresh egg whites present well-known limitations: variability in water content, lower stability, short shelf life, and microbiological risk. With Albuwhip Free Range, these variables are eliminated. It is a pasteurized, stable product with up to 24 months of shelf life and ambient storage, making production planning easier, reducing waste, and improving food safety.
From a technical perspective, it allows greater air incorporation, resulting in lighter and more stable structures in meringues, foams, and aerated preparations. It is also freezable, fitting perfectly into modern workflows and advance production systems.
Greater purity of flavor, greater creative freedom
Another key aspect for us is organoleptic neutrality. By eliminating the inherent taste of egg white, flavors such as coffee, cocoa, fruits, or infusions can be enhanced with greater precision. Albuwhip Free Range allows you to whip aromatic liquids or purées directly, or to reinforce classic recipes while keeping their sensory profile intact.
How to use Albuwhip Free Range: understanding the technical function of egg white
To use Albuwhip Free Range correctly, it is essential to first understand the technical role egg white plays in a recipe.
From a technical standpoint, egg white is composed mainly of water (around 90%) and a protein fraction (approximately 10%) responsible for its functional properties. These proteins enable whipping and aeration, coagulation during cooking, and structure stabilization, while water acts solely as a carrier.
When working with Albuwhip Free Range, we isolate the truly functional part of egg white: the protein. This allows us to replace fresh egg white with precision, eliminate excess water, and gain greater control over the recipe.
In practice, usage is simple: the albumen is rehydrated in the liquid component of the recipe (water, juices, fruit purées, coffee, infusions, or aromatic bases), adjusting the amount of liquid to achieve the desired result.
This approach opens up new creative possibilities, as the hydration liquid itself becomes a direct flavor carrier, something difficult to achieve with fresh egg white. The result is meringues, foams, and whipped preparations that are more stable, with greater volume and a cleaner aromatic profile.
Comparative table between Albumen and egg white
| CHARACTERISTICS | FRESH EGG WHITE | PASTEURIZED EGG WHITE | ALBUWHIP FREE RANGE |
|---|---|---|---|
| Storage | In cold 4ºC | In cold 4ºC | Room temperature |
| Shelf life | SHORT: Average duration of 3 to 5 weeks. | SHORT: Average duration of 2 – 3 weeks. Once opened 2-4 days. | LONG: Shelf life of 24 months. |
| Application | DIFFICULT: Declaring process. | EASY: Direct application. | EASY: Greater control of waste. |
| Performance | HIGH: – Yolk may fall and reduce whipping capacity. – The amount of water in the white may vary. – Loss of volume if other fruit powders are added. | HIGH: – Water content may vary, which affects texture and volume. – Cannot be mixed with fruit liquids; loss of whipping capacity. | HIGH: – Greater stability and better control in recipes. – Allows more air to be incorporated, thus improving the texture. |
| Possible food safety risks | Possible fall of the eggshell considered a risk to food safety. | Safe but more vulnerable to contamination. Once opened, it loses pasteurization | NO RISKS: Very safe (dehydrated and pasteurized) |
| Ingredients | Egg white. | Liquid egg white + additives (mainly preservatives) | 100% Egg white albumen powder. Some albumens on the market may contain additives such as acid stabilizers. |
| Flavor | Neutral, typical of egg white. | Neutral, typical of egg white. | Neutral, typical of egg white. *Some albumens on the market may have different flavors (bitter, acidic, etc.) |
With this launch, we continue to do what we do best: transforming a technical need into a reliable, clean solution designed for professionals. Albuwhip Free Range is another tool to gain precision, consistency, and creative freedom in contemporary gastronomy.
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sosa@sosa.cat