100% Liquid Egg Whites

Liquid egg whites are the clear, viscous part of an egg, separated from the yolk. They are primarily composed of water and proteins, such as albumin. To ensure safety, they are often pasteurized, a process that uses heat to kill harmful bacteria.

Manufacturers use liquid egg whites as a source of protein and for their functional properties in baking and cooking. They act as a binder, contribute to leavening in products like cakes and meringues, and can help create a lighter texture. They are commonly found in baked goods, egg substitutes, and protein-fortified foods.

Liquid egg whites are a natural food ingredient and are generally recognized as safe (GRAS) by the FDA when used as intended. They are a good source of protein and contain essential amino acids. International bodies like JECFA and EFSA have evaluated egg products. At typical consumption levels found in food, they are not associated with adverse health effects.