Eggwhites
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What it is
Egg whites are the clear liquid part of an egg, also called the albumen. They are primarily made up of water and proteins. Egg whites can be used fresh, dried, or pasteurized.
Why it's used
Egg whites are used in food manufacturing for their ability to bind ingredients, create foam, and add protein. They are often used as a leavening agent in baked goods like cakes and meringues, and as a binder in products like pasta and some frozen entrees.
Health notes
Egg whites are generally recognized as safe (GRAS) by the FDA for use in food. They are a good source of protein and contain no fat or cholesterol. International bodies like JECFA have evaluated egg whites, and they are a common food ingredient with no widespread health concerns when consumed as part of a balanced diet.
Allergen info
Egg whites are derived from eggs, which are one of the 9 major allergens identified by the FDA. People with an egg allergy should avoid products containing egg whites.