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Source
Animal-derived
Allergen
No
Role in food
Egg whites are used in baking and cooking for their ability to bind ingredients, …
What it is
Egg whites are the clear liquid part of an egg, also called the albumen. They are primarily made of water and proteins, with small amounts of carbohydrates and minerals. Egg whites can be separated from the yolk or used as a whole egg product.
Why it's used
Egg whites are used in baking and cooking for their ability to bind ingredients, create foam, and add moisture. They act as a leavening agent, helping baked goods rise, and contribute to a lighter texture. They are commonly found in cakes, cookies, meringues, and as a binder in processed meats.
Health notes
Egg whites are a source of protein and are generally recognized as safe (GRAS) by the FDA. They are a common food allergen. JECFA and EFSA have evaluated egg proteins. At typical consumption levels, they are a nutritious part of the diet. There are no widespread controversies regarding their consumption.
Allergen info
Egg whites are derived from eggs, which are one of the 9 major food allergens identified by the FDA. They do not contain 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.