Enzyme From Egg White
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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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Rafael Padilla & Cia S. En C.
Fettuccine Alfredo Fettuccine In A Creamy Alfredo Sauce With Imported Aged Cheese And Seasonings, Fettuccine Alfredo
High in saturated fat — 40% DV per serving
179kcal
5.7Protein
8.6Fat
17.1Carbs