100% Egg Whites

Egg whites are the clear liquid found inside an egg. They are primarily made of water and proteins, mainly albumin. For commercial use, egg whites are often separated from the yolks and pasteurized.

Egg whites are used as a source of protein and for their functional properties in food. They act as a binder, contribute to leavening in baked goods, and can be whipped to create foam in products like meringues and mousses. They are found in baked goods, protein supplements, and some dairy alternatives.

Egg whites are recognized as safe (GRAS) by the FDA when used as intended. They are a good source of protein and contain essential amino acids. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated egg whites. At typical consumption levels, they are not associated with adverse health effects for most people.