Ingredient
Egg White
What is Egg White?
Egg white is the clear, viscous liquid that surrounds the yolk of an egg. It is primarily composed of water and proteins such as albumin and is separated from the yolk during processing.
Egg white is used in various food products for its functional properties, including foaming, emulsification, and binding. It is often found in products like baked goods, protein bars, and dietary supplements. Consuming egg white can provide a high-quality protein source, with little fat compared to whole eggs.
When reading labels, note that egg white is a common ingredient in foods aiming to boost protein content while minimizing fat. It is a natural ingredient, but not suitable for vegans due to its animal origin.
Commonly found in: protein bars, baked goods, mousse, meringues, omelettes, dietary supplements
Benefits
- Egg white is a low-fat source of high-quality protein.
- It provides functional properties like foaming and emulsification in food products.
Egg white is recognized as safe by the FDA with no specific restrictions for its use in foods.
Research supports egg white as a nutritious source of protein with benefits for muscle repair and maintenance.
As an animal-derived product, egg white is not considered vegan.
Sources: Egg Safety
Scout's take
Egg white is a good source of protein and generally considered neutral in health impact.
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Clean protein source but minor ingredient.
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