Ingredient
Egg Albumin
What is Egg Albumin?
Egg albumin, commonly known as egg white protein, is derived from the clear liquid that surrounds the yolk inside an egg. It is used as a high-quality protein source and is obtained by separating the yolk from the white, then pasteurizing and drying the albumin for use in products.
Egg albumin is favored in food and health products for its rich amino acid profile and high digestibility. It is commonly used in protein supplements, baking, and food processing. Some studies suggest it can support muscle growth and repair, but it's not suitable for individuals with egg allergies.
When you see egg albumin on a label, it generally indicates a natural, animal-derived ingredient contributing to the protein content of the product.
Commonly found in: Protein supplements, Baked goods, Confectionery, Meringues, Nutritional bars
What to watch
- Individuals with egg allergies may experience allergic reactions.
Benefits
- Rich in essential amino acids, supporting muscle growth and repair.
- Highly digestible protein source.
Egg albumin is considered safe by the FDA and is generally recognized as safe (GRAS) for use in food products.
Research supports its efficacy as a high-quality protein source with benefits for muscle growth and satiety.
Egg albumin is derived from animal sources, making it unsuitable for vegan diets.
Sources: Guidance for Industry: Egg Safety
Scout's take
Egg-white protein providing a complete amino acid profile and an alternative animal-source protein for those rotating beyond dairy.
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