Dry Egg Whites

Dry egg whites are the liquid egg whites that have been dehydrated. They are made by separating egg whites from yolks and then removing the water through drying processes like spray drying. This results in a shelf-stable powder that can be reconstituted with water.

Manufacturers add dry egg whites as a source of protein and for their functional properties in baking. They act as a binder, help with leavening, and can improve texture and stability. They are commonly found in cakes, cookies, meringues, and as an ingredient in some protein supplements and snack bars.

Dry egg whites are generally recognized as safe (GRAS) by the FDA. They are a good source of protein. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated egg white proteins. While egg is a common allergen, the drying process does not introduce new health concerns at typical consumption levels. Evidence does not suggest adverse effects from consuming dry egg whites in a balanced diet.