White Of Egg

The white of an egg, also called albumen, is the clear liquid that surrounds the yolk of an egg. It is primarily composed of water and proteins, such as albumin. Egg whites are separated from the yolks during food processing.

Egg whites are used in food manufacturing for their functional properties. They act as a binder, help with leavening in baked goods, and can create a foamy texture when whipped. They are commonly found in cookies, cakes, meringues, and some candies.

Egg white is a source of protein and is generally recognized as safe (GRAS) by the FDA. It is a common food ingredient with no specific regulatory limits set by bodies like JECFA or EFSA for typical consumption. While eggs are a common allergen, egg white itself is not typically associated with significant health concerns when consumed as part of a balanced diet.