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Source
Animal-derived
Allergen
No
Role in food
Egg solids are used as a binder, emulsifier, and source of protein and fat …
What it is
Egg solids are dried whole eggs, egg yolks, or egg whites. They are made by removing the water from eggs, typically through spray drying. This process concentrates the egg components into a powder.
Why it's used
Egg solids are used as a binder, emulsifier, and source of protein and fat in processed foods. They can improve texture and add richness. Common uses include baked goods like cakes and cookies, as well as frozen appetizers and soups.
Health notes
Egg solids are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are a natural source of nutrients. International bodies like JECFA have evaluated egg products. No significant health concerns are associated with typical consumption levels of egg solids.
Allergen info
Egg solids are derived from eggs, which are one of the 9 FDA major allergens. They are not a source of 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.