Liquid Egg Whites

Liquid egg whites are the clear, viscous part of an egg, separated from the yolk. They are primarily composed of water and proteins, mainly albumin. To produce liquid egg whites, eggs are carefully cracked, the whites are separated, pasteurized for safety, and then packaged.

Manufacturers use liquid egg whites as a source of protein and for their functional properties. They act as a leavening agent, helping baked goods rise and become fluffy, and can also contribute to structure and texture. They are commonly found in cakes, cookies, meringues, and some protein supplements.

Liquid egg whites are considered safe for consumption and are generally recognized as safe (GRAS) by the FDA. They are a good source of lean protein. International bodies like JECFA have evaluated egg products. At typical consumption levels, they are a nutritious part of a balanced diet.