Egg white
What is Egg white?
Egg white is the clear liquid part of an egg, primarily composed of water and proteins such as albumin. It is separated from the yolk during egg processing. Egg whites can be used fresh, pasteurised, or dried.
Is Egg white vegan?
No. Egg white is animal-derived, so it is not vegan.
Is Egg white a major allergen?
Eggs are one of the 14 major allergens that must be emphasised on food labels in the UK.
What is Egg white used for?
Egg whites are valued for their protein content and their ability to form stable foams when beaten, making them useful as a leavening agent in baked goods like meringues and cakes.
Is Egg white safe?
Egg white is a natural food ingredient, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations.
Why it's used
Egg whites are valued for their protein content and their ability to form stable foams when beaten, making them useful as a leavening agent in baked goods like meringues and cakes. They can also act as binders and emulsifiers in products such as pastries and appetizers.
Health notes
Egg white is a natural food ingredient, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of high-quality protein. While generally considered safe, some individuals may have allergies to eggs. Evidence does not suggest adverse health effects from typical consumption.
Allergen info
Eggs are one of the 14 major allergens that must be emphasised on food labels in the UK. Egg white is derived from eggs and is therefore considered an allergen.
Foods that contain Egg white
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