Ingredient
Egg Albumen
What is Egg Albumen?
Egg albumen is the clear liquid found in eggs, commonly known as egg white. It is composed primarily of water and proteins, including the major protein, ovalbumin. Egg albumen can be separated from the yolk of fresh eggs or is available in dried form through industrial dehydration processes.
It is used in a variety of food products for its excellent foaming, binding, and emulsifying properties. Being a complete protein, it contains all essential amino acids, making it a popular choice among bodybuilders and those seeking to boost dietary protein intake. Research supports its role as a high-quality protein source, though individuals with egg allergies need to avoid it.
When seeing egg albumen on a label, it's important to consider dietary restrictions, such as allergies and dietary preferences regarding animal products.
Commonly found in: Protein supplements, Baked goods, Desserts, Pasta, Confectionery, Beverages
What to watch
- Individuals with egg allergies should avoid products containing egg albumen.
Benefits
- Egg albumen is a complete protein source, containing all essential amino acids.
Egg products, including egg albumen, are generally recognized as safe (GRAS) and regulated for safety by the FDA.
Research indicates that egg albumen is a high-quality protein source that supports muscle building and recovery.
Egg albumen is derived from eggs, making it unsuitable for vegans.
Scout's take
Egg-white protein providing a complete amino acid profile and an alternative animal-source protein for those wanting diversity beyond dairy. The most bioavailable whole-food protein source by reference standards.
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