Egg Whites Citric Acid

Egg whites are the clear liquid part of an egg, also called the albumen. They are primarily made of water and proteins, including albumin. Egg whites can be used fresh, pasteurized, or dried.

Egg whites are used in foods for binding, emulsifying, and leavening. They can also add protein and moisture. They are found in baked goods, confections like chocolates, and some beverages.

Egg whites are a source of protein and are generally considered safe. The FDA lists egg whites as Generally Recognized As Safe (GRAS). JECFA has evaluated egg whites and established an acceptable daily intake. No significant health concerns are associated with consuming typical amounts of egg whites.