X000d_contains: Eggs

Eggs are oval-shaped reproductive bodies laid by female birds, most commonly chickens, and are a staple food. They consist of a yolk, albumen (egg white), and a shell. Eggs are harvested from poultry farms and typically cleaned and graded before distribution.

Eggs serve multiple functions in food manufacturing, including binding ingredients together, acting as a leavening agent to make baked goods rise, and emulsifying fats and liquids to create smooth textures. They also add richness, flavor, and nutritional value to a wide range of products. Eggs are commonly found in baked goods, pasta, sauces, desserts, and prepared meals.

Eggs are a common food item and are not regulated by the FDA as a food additive. They are a good source of protein, vitamins, and minerals. Historically, dietary cholesterol in eggs was a concern, but current scientific understanding, reflected in the Dietary Guidelines for Americans, emphasizes that dietary cholesterol has less impact on blood cholesterol levels than saturated and trans fats. JECFA and EFSA do not typically evaluate whole foods like eggs as food additives.