Albumin as a food product is a concentrated egg white obtained from chicken eggs by separating the white from the yolk, followed by pasteurization and drying. In dietary and sports practice, albumin is used as a source of complete animal protein with high biological value and minimal fat and carbohydrate content.
In modern practice, albumin is used in sports nutrition, clinical dietetics, and in the food industry for the production of functional products, desserts, and protein blends.
Nutritional Value
Albumin belongs to the category of complete proteins as it contains all essential amino acids in physiologically significant amounts. In terms of amino acid composition, it is considered a standard and is often used as a reference point for assessing the quality of other proteins.
On average, dry egg albumin contains about 80–85% protein. The rest consists of water, trace amounts of minerals, and functional protein fractions. The caloric content of the product is formed almost exclusively from amino acids.
Biological Features and Absorption
Albumin protein has high bioavailability; however, its absorption is somewhat slower compared to whey proteins. This is related to the structural characteristics of egg protein and the necessity for its complete digestion in the stomach and small intestine.
From a physiological standpoint, this can be an advantage as it provides a more even release of amino acids into the bloodstream without sharp peaks. For this reason, albumin is often considered a universal protein source regardless of the time of day.
Application in Nutrition
Albumin is used in various types of diets, including low-carbohydrate and ketogenic meal plans. Due to the absence of sugars and minimal fat content, it allows for precise control of macronutrients.
Main applications include:
- supporting muscle mass during strength training;
- recovery after physical exertion;
- protein enrichment of the diet when carbohydrates are restricted;
- use in therapeutic and recovery diets;
- preparation of protein dishes and desserts.
Can Albumin Be Replaced with Regular Egg White?
In recipes, dry albumin can be replaced with regular egg white. Albumin is essentially dehydrated protein, so substitution is possible, but it is important to accurately recalculate the amount and consider the difference in moisture.
Dry albumin and liquid egg white are equivalent not by weight but by protein content. On average, one egg white weighs about 30–33 g, but the dry matter in it is approximately 3–3.5 g, the rest is water. Therefore, the conversion is as follows:
30 g of dry albumin = approximately 9–10 egg whites.
What to Consider When Replacing
When replacing dry albumin with liquid egg white, the moisture content of the dough or mixture changes. To ensure a stable result, consider the following points:
- reduce the amount of added liquid, as the egg white contains a lot of water;
- if necessary, increase the dry ingredients if the mixture is too liquid;
- consider the texture: albumin usually provides a denser and more predictable structure, while fresh egg white may yield a more airy but less stable result;
- for no-bake cold desserts, pasteurized product is preferable, as raw egg white requires heat treatment.
When Replacement Works Best:
- keto baking, bread, pizza bases;
- protein pancakes and waffles;
- omelets, casseroles, and baked dishes.
When It’s Better to Keep Albumin
- meringues and pavlovas, where stable foam is important;
- soufflés and desserts sensitive to moisture;
- recipes where consistency and exact structure are crucial;
- compositions without heat treatment if pasteurized egg white is not available.
Differences from Other Protein Sources
Unlike dairy proteins, albumin does not contain casein or lactose, making it suitable for people with dairy intolerances.
Compared to whey protein, it is absorbed more slowly and does not cause sharp peaks in amino acids.
In comparison to meat products, albumin is easier to dose and use in conditions of reduced appetite or the need for quick meal preparation.
Limitations and Features
Albumin is not a complete substitute for a varied diet and should not be considered the sole source of protein.
Excessive consumption may put a strain on the digestive system, especially with reduced stomach acidity.
For individuals with egg allergies, consumption of albumin is contraindicated. It is also important to consider individual tolerance and the total amount of protein in the diet.
Substitution options in recipes
Egg white. 30 g of dry albumin = approximately 9–10 egg whites. At the same time, reduce the amount of liquid added, as the protein contains a lot of water.
