And The Following: Eggs

Eggs are oval-shaped reproductive bodies laid by female birds, most commonly chickens, and are a common food source. They consist of a yolk, albumen (egg white), and a protective shell.

In packaged foods, eggs are used for their binding, emulsifying, and leavening properties. They help hold ingredients together, create smooth textures, and make baked goods rise. Eggs also add richness, flavor, and a yellowish color to many products, such as cookies, cakes, and pasta.

Eggs are considered a whole food by the FDA and are not regulated as a food additive. They are a source of high-quality protein, vitamins, and minerals. Historically, there have been discussions about dietary cholesterol from eggs and its impact on heart health; however, current scientific understanding suggests that for most healthy individuals, dietary cholesterol has a less significant impact on blood cholesterol levels than saturated and trans fats. JECFA and EFSA typically evaluate food additives, not whole foods like eggs.