Egg albumen powder high gel refers to a specialized form of egg albumen powder that has been modified to possess enhanced gel-forming properties. This modified egg albumen powder has the ability to form strong and stable gels when hydrated. The high gel properties make it particularly suitable for applications in processed meat and seafood products where gel formation is desired. When added to the product formulation and subjected to appropriate processing conditions, such as heating or cooling, the high gel egg albumen powder contributes to improved texture, moisture retention, and binding characteristics. It helps create a cohesive and firm structure, enhancing the overall quality and eating experience of the processed meat or seafood item.