[Alt-photo] Albumin powder

Fernando Cruz fernandocruzf at gmail.com
Thu Jan 4 15:35:31 UTC 2018


Hello All.

And this preparation could also be used to to coat glass plates for make
cyanotipes ?

With best wishes,

Fernando

Fernando Cruz

Artista visual

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2018-01-04 9:59 GMT-05:00 Serdar Bilici via Alt-photo-process-list <
alt-photo-process-list at lists.altphotolist.org>:

> Hello Victor,
>
> 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
> life).
> 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
> denaturing proteins.
> 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
> Serdar
>
> 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
> >
> >
> >
> >
> > --
> >
> > _______________________________
> >
> > Victor Malakhov
> >
> > VIC TOR PHOTOGRAPHY
> > www.vic-tor-photography.de
> > info at vic-tor-photoraphy.de
> >
> >
> > _______________________________________________
> > Alt-photo-process-list | altphotolist.org
> >
> _______________________________________________
> Alt-photo-process-list | altphotolist.org
>


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