Egg productDry · Fine powder Medium data confidence

Egg albumen powder

Egg albumen powder is used in boilie formulation mainly as a protein source, binder, hardener and egg replacer. Typical dosage is expressed as a percentage of the dry mix.

Also known as: egg albumen, egg white powder, albumen

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Recommended inclusion

Minimum: 1%
Typical: 3.5%
Maximum: 7%
Absolute maximum: 10%

0% 1%–7% ideal 10%+ too dominant too much

Above the recommended maximum the mix becomes harder to balance. Treat the absolute maximum as a hard ceiling.

Nutritional estimates

per 100 g dry · estimated

Protein 82%

Fat 0.5%

Carbs 7%

Ash 5%

Moisture 6%

Water solubility 85%

Energy 1450 kJ/100g

Functional properties

Binding strength 10/10

Digestibility 9/10

Solubility / leakage 4/10

Natural attraction 4/10

Hardening 10/10

Softening 0/10

Texture opening 1/10

Cold water suitability 8/10

Warm water suitability 8/10

Buoyancy -2/10

Clouding 4/10

Oiliness 0/10

Processing tolerance 10/10

Roles

Protein sourceBinderHardenerEgg replacement

Allergens

Eggs

Data confidence: Medium

Estimates from ingredient data — practical guidance, not laboratory analysis.

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