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Egg white protein is a high-quality protein derived from the whites of eggs. It is known for its complete amino acid profile, making it an excellent choice for those looking to increase their protein intake without added fats or carbohydrates. The protein is typically produced through a drying process that removes moisture while preserving the nutritional value of the egg whites. This results in a fine powder that can be easily incorporated into various food products or consumed as a supplement.
| Protein content | 80% to 90% by weight |
| Amino acid profile | Complete amino acid profile |
| Form | Powder |
| Color | White to off-white |
| Solubility | High solubility in water |
| Shelf life | 12 to 24 months when stored properly |
When choosing egg white protein, consider the protein content and purity level, as these can vary between suppliers. It's important to specify the desired protein concentration, any dietary restrictions (e.g., allergies), and whether you need certifications such as non-GMO or organic. Additionally, consider the intended application, as some formulations may be better suited for baking or mixing into beverages. Request samples to evaluate solubility and taste before making a bulk purchase.
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It is commonly used in sports nutrition, meal replacements, and baking.
No, it is derived from eggs and is not suitable for vegetarians.
Egg white protein is lactose-free and has a similar amino acid profile to whey, but may have different solubility and taste.
Yes, it can be used in baking to increase protein content without affecting the texture significantly.
Typically 12 to 24 months when stored in a cool, dry place.
Egg white protein is cholesterol-free as it is derived from the egg whites only.