Egg White
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What it is
Egg white is the clear liquid part of a bird's egg, most commonly from chickens. It is separated from the yolk and often pasteurized for safety before being used in food products.
Why it's used
Manufacturers add egg white for its ability to bind ingredients, create foam for leavening, and act as an emulsifier or gelling agent. It is commonly found in baked goods like cookies and cakes, pasta, meringues, and protein-rich foods.
Health notes
Egg whites are a common food ingredient and are generally recognized as safe by the U.S. Food and Drug Administration (FDA). For most people, egg whites are a nutritious food. However, egg is one of the nine major food allergens identified by the FDA, and some individuals may experience allergic reactions, ranging from mild to severe.
Allergen info
Egg is one of the nine major food allergens identified by the U.S. Food and Drug Administration (FDA).
Products containing Egg White
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TWO-BITE
Two-Bite, Coconut Macaroons
High in saturated fat — 30% DV per serving
393kcal
3.6Protein
21.4Fat
50Carbs
QFC
Qfc, Cajun Krab Spread
219kcal
6.2Protein
14.1Fat
12.5Carbs
KIBUN
Surimi Seafood W/ Soup Base
High in sodium — 58% DV per serving
140kcal
9.8Protein
5.6Fat
14.0Carbs
TWO-BITE
Two-Bite Brownies
460kcal
2Protein
24Fat
60Carbs
TWO-BITE
Lemon Coconut Macaroons With Yogurt Drizzle
High in saturated fat — 30% DV per serving
400kcal
3.3Protein
23.3Fat
50Carbs