Scrambled Egg White Product

Scrambled egg white product is made from the whites of eggs, separated from the yolks. The whites are then typically pasteurized and may be dried or frozen for preservation and ease of use in food manufacturing. This process concentrates the protein content of the egg white.

Manufacturers use scrambled egg white product primarily as a source of protein and for its functional properties, such as binding and emulsification. It is commonly found in frozen breakfast items, baked goods, and some prepared meals where a protein boost or specific texture is desired.

Scrambled egg white product is generally recognized as safe (GRAS) by the FDA when used as intended. Egg whites are a good source of protein and contain various vitamins and minerals. International bodies like JECFA have evaluated egg products. No significant health concerns are associated with the typical consumption of egg whites.