Fresh Egg Whites

Egg whites are the clear, viscous liquid found inside an egg, primarily composed of water and proteins like albumin. They are separated from the yolk during food processing. Egg whites can be used fresh, pasteurized, or dried.

Egg whites are a source of protein and provide structure and binding in baked goods. They are often used for leavening, creating a lighter texture in cakes, meringues, and soufflés. They also help in emulsifying ingredients and can contribute to browning.

Egg whites are a common food ingredient and are generally recognized as safe (GRAS) by the FDA. They are a good source of protein and contain essential amino acids. JECFA has evaluated egg proteins and found them to be safe. While eggs are a common allergen, egg whites themselves are not typically associated with significant health concerns when consumed as part of a balanced diet.