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Proteins & Supplements

Egg White in gelato

Egg white (albumen) is a protein-and-water ingredient, roughly 88% water and 11% protein with negligible fat and sugar. In gelato it works as a foaming, aerating and structuring agent rather than a source of solids or sweetness.

Balancing parameters

Per 100 g of product, verified against independent food-science sources (listed below).

ParameterValue
Total Solids12.4%
Water87.6%
Sugars0.7%
Fat0.2%
MSNF0%
Protein10.9%
POD (sweetening power)0.5
PAC (anti-freezing power)1.3

Typical use: 0.5-3% of the mix (higher when folded in as whipped meringue for semifreddo/spoom)

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How to use it in gelato

Egg white is used mainly for its aerating and foam-stabilizing proteins, not for solids, sugar or fat, so its impact on PAC and POD is minimal (its ~0.7% glucose adds only a trace of anti-freezing power). Whip it, or fold in an Italian meringue, to build overrun and a light, marshmallow-like body in semifreddo, nougat, torrone and meringue gelatos, or to give sorbets and spooms a smoother, airier texture. The albumen proteins also improve emulsion and foam stability, helping resist collapse and coarse ice. Because it dilutes the mix with water, compensate with extra sugar or milk solids. Always use pasteurized egg white to avoid raw-egg safety risks.

Origin & background

Egg white is about 90% water and 10% protein, with ovalbumin making up roughly 54% of that protein (USDA / egg science literature). Pastry chefs have folded whipped whites and meringue into frozen desserts for centuries to lighten sorbets into 'spoom' and to stabilize semifreddo.

Frequently asked questions

Sources