[Alt-photo] Albumin powder
sbilici at gmail.com
Thu Jan 4 14:59:15 UTC 2018
Reasons similar to yours I started using powdered albumen, instead of real
eggs. I believe the finest quality you can get is the industrial product
used in food industry.
I bought mine from a pastry and catering oriented company. Be careful
powdered meringue sometimes contains starches and gums.
I use powdered egg white mostly with collodion negatives, but it also works
for coating thick acetate that I use for double transfer carbon printing.
For collodion negatives I use a formula that I took from some book but I
can't recall which one.
1gr albumen powder, 300ml of water and 1ml of ammonia (helps with shelf
I don't see any reason why it won't work with albumen prints, I recall
seeing formulas for that.
But for albumen printing, whipping the egg whites denatures some proteins.
Aging before using ferments the sugars in it and acid also aids in
Albumen used in printing goes through very complex process before being
ideal to use.
I made a few albumen prints and I really dislike the process, but if I had
to do it again I would have only used real chicken eggs for it.
But of course experienced albumen printers would know more about it.
For the rest I am extremely happy with powdered egg whites.
Hope it helps
On Thu, Jan 4, 2018 at 5:18 PM, Victor Malakhov via Alt-photo-process-list <
alt-photo-process-list at lists.altphotolist.org> wrote:
> Hello all,
> first I wish you happy and healthy New Year 2018!
> I have a question:
> I'd like to get rid off the mess with fresh eggs and permanent excess
> on yolk! I wonder if the dry egg white powder is a good solution to
> use it with albumin process and to coat my glass plates for wet plate
> collodion negatives.
> Does someone in Europe working with dry albumin? If yes, which product
> can you recommend?
> The most additive neutral stuff I can find is from bodybuilder-scene:
> without sugar, salt and neutral taste - I suppose this is the best one
> to go with.
> In which proportions do you mix it with water in order to get same
> consistency like the natural egg white? Are there some unexpected
> troubles with such albumin?
> Hope to get some experienced help, thanks in advance!
> With best wishes,
> Victor Malakhov
> VIC TOR PHOTOGRAPHY
> info at vic-tor-photoraphy.de
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