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Source
Animal-derived
Allergen
No
Role in food
Egg whites are used in food manufacturing for their protein content and ability to …
What it is
Egg whites are the clear liquid found inside an egg. They are primarily made of water and proteins, such as albumin. Egg whites can be separated from the yolk during egg processing.
Why it's used
Egg whites are used in food manufacturing for their protein content and ability to create foam. They act as binders, emulsifiers, and leavening agents in products like baked goods, meringues, and some processed meats. They are also found in soups and puddings.
Health notes
Egg whites are considered a source of high-quality protein. The FDA lists eggs as a major food allergen. JECFA has evaluated egg white protein and did not set a numeric limit (ADI not specified). There are no widespread controversies regarding the consumption of egg whites at typical dietary levels.
Allergen info
Egg white is one of the 9 FDA major allergens. It is not related to gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.