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Source
Animal-derived
Allergen
No
Role in food
Egg albumin is used in food manufacturing for its protein content and its ability …
What it is
Egg albumin is the clear liquid part of an egg, also known as egg white. It is primarily made up of water and proteins. Egg whites can be separated from the yolk and dried or processed for use as a food ingredient.
Why it's used
Egg albumin is used in food manufacturing for its protein content and its ability to bind ingredients, create foam, and act as a binder. It is often found in baked goods, confectionery, and processed meats.
Health notes
Egg albumin is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of protein and does not have specific upper intake limits set by regulatory bodies like JECFA or EFSA. Some individuals may experience allergic reactions to egg products, including egg albumin.
Allergen info
Egg albumin is derived from eggs, which are one of the 9 FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.