Ingredient

Enzyme From Egg White

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Source
Animal-derived
Allergen
No
Role in food
Manufacturers use these enzymes to improve texture, dough conditioning, or as a leavening agent …

What it is

Enzymes are proteins that speed up chemical reactions. Enzymes from egg white are typically produced using methods that isolate and purify enzymes from egg white, or through fermentation using genetically modified microorganisms.

Why it's used

Manufacturers use these enzymes to improve texture, dough conditioning, or as a leavening agent in baked goods. They can also help stabilize emulsions and prevent unwanted changes in food products.

Health notes

Enzymes used in food are generally recognized as safe (GRAS) by the FDA. They are proteins that are broken down during digestion and are not expected to cause adverse health effects at typical consumption levels. International bodies like JECFA have evaluated enzymes for food use, and they are widely used globally.

Allergen info

Enzymes derived from egg white are considered an egg product and are therefore a major allergen. Gluten is not typically present.

Products containing Enzyme From Egg White

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.