Albumen

Albumen is the mixture of proteins found in egg whites and is responsible for their capacity to create foam for meringues and confections. The terms albumen and egg whites are used interchangeably in this book in the discussion of methods. In confectionery either fresh egg whites or dried ones (albumen) may be used to aerate candies. Dried albumen may be used either alone or in combination with fresh egg whites. In addition to convenience, the advantages of using dried albumen alone are increased food safety and reduced water content. Fresh egg whites carry a more significant risk of salmonella contamination than dried whites and are approximately 90 percent water, so they add considerable moisture to the candy—usually an undesirable factor in both shelf life and firmness. Combining dried albumen with fresh egg whites increases the strength of the foam created when they are whipped and contributes less moisture to the finished product than fresh egg whites alone. If fresh egg whites are used, it is vital that they reach a sufficiently high temperature during processing to pasteurize them, which nearly always occurs when the hot syrup is added to the whipping whites. Albumen is used in making nougat and divinity and is occasionally used in combination with gelatin to make marshmallow.