Spray dried egg white solids (dried albumen) which are shelf stable. Dry blend with other ingredients whenever possible, or add powder to liquid. Use in any formula where a high whip egg white is not essential, but where binding and coagulative qualities of albumen are essential. Use 7 parts of water to 1 part of egg white solids to equal 8 parts of liquid egg whites. It produces an exceptionally high volume, stable egg white foam. Used for uncooked foods such as marzipan and butter cream icing because it has been heat treated.