Powdered egg white

Powdered egg white is dried egg white, often produced by spray-drying or freeze-drying. It is a concentrated source of egg white proteins, primarily albumin. The process removes water, making it shelf-stable and easier to transport and store.

Manufacturers use powdered egg white as a source of protein and for its functional properties in baking and confectionery. It acts as a leavening agent, contributing to the rise and texture of baked goods like cakes and meringues. It can also be used for binding, emulsifying, and improving the foam stability in products such as bars and confectionery.

Powdered egg white is not typically considered a food additive and does not have an E-number. It is a natural food ingredient. As a source of protein, it contributes to dietary intake. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) regulate its use as a food ingredient. There are no widespread controversies regarding its consumption at typical dietary levels.