Pasteurized Liquid Egg Whites

Pasteurized liquid egg whites are the clear, viscous portion of eggs that remains after the yolk has been removed. They are made by separating egg whites from yolks and then heating them to a specific temperature to kill bacteria, making them safe for consumption.

Egg whites are primarily used as a source of protein and for their functional properties in food. They act as a binder, helping to hold ingredients together, and contribute to leavening, giving baked goods and other products a lighter texture. They are often found in processed breakfast items, baked goods, and some frozen appetizers.

Egg whites are a natural food product and are generally recognized as safe (GRAS) by the FDA when properly handled and pasteurized. They are a good source of protein and contain very little fat. International bodies like JECFA have evaluated egg products, and no specific concerns are typically raised regarding their consumption at normal dietary levels. Egg allergies are a known issue, but this refers to the whole egg protein.