Liquid Egg-white

Liquid egg-white is the clear, viscous fluid found inside an eggshell, surrounding the yolk. It is primarily composed of water and proteins, most notably albumin. To produce liquid egg-white, eggs are carefully cracked, the yolks are separated, and the whites are pasteurized for safety.

Egg-whites are used in food manufacturing for their functional properties, primarily as a leavening agent to help baked goods rise and become fluffy. They also contribute to structure, moisture, and can act as emulsifiers. You'll find them in products like cakes, cookies, meringues, and some meat products.

Liquid egg-white is generally recognized as safe (GRAS) by the FDA for use in food. It is a good source of protein. International bodies like JECFA have evaluated egg products. At typical consumption levels found in foods, egg-whites are not associated with adverse health effects for most people. Egg allergies are common, but this relates to consumption of whole eggs or egg proteins, not the processing or typical use of liquid egg-white itself.