Egg White Protein
Proteins & Amino AcidsCAS: 9006-59-1
This is what the ingredient is.
Egg white protein (albumin) is the protein portion of eggs. Used as a high-quality protein source.
Here is why it shows up on the label.
It works as a protein source and foaming agent. Used in protein powders, baked goods, and meringues.
Here is what food agencies say.
The FDA lists Egg White Protein as Generally Recognized as Safe. Subject to egg allergen labeling.
Here is what research has found.
Complete protein with high bioavailability. Gold standard for protein quality (PDCAAS of 1.0).
Here are a few things worth knowing.
CONTAINS EGG - major allergen. Raw egg whites contain avidin which binds biotin (cooking neutralizes).
Sources
- FDA GRAS
- USDA
- Nutrition Research
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.
v1.0Updated 9/12/2026