protein Proteins & Amino Acids Oral

Egg white protein

A complete, high-quality protein sourced from egg whites, rich in essential amino acids and commonly used in sports nutrition and meal replacements.

Sci.Ovalbumin (primary protein), Egg Albumen Protein egg white, powder, instantized instantized egg white protein egg white powder albumen protein egg albumin protein
3 forms
Oral

About Egg white protein

Egg white protein is a complete, high-quality protein derived from the albumen of chicken eggs. It is rich in all nine essential amino acids, with a high proportion of branched-chain amino acids (BCAAs) and a particularly high content of sulfur-containing amino acids like cysteine. It is characterized by high digestibility and a high Protein Digestibility-Corrected Amino Acid Score (PDCAAS). Historically used as a standard for protein quality comparison, it is a common source of protein in sports nutrition, medical foods, and general supplementation due to its low fat and carbohydrate content and hypoallergenic potential relative to whole egg.

Official resources

Fact sheets from the NIH Office of Dietary Supplements related to this ingredient group.

Dietary Supplement Label Database

Ingredient group data in NutriNav is aligned with the NIH Dietary Supplement Label Database (DSLD).

DSLD group id
4349

At a glance

Suggested daily

No RDA for egg white protein specifically. General protein RDA for adults is 0.8 g per kg of body weight.

Max safe daily

No established UL for protein from food sources for healthy adults. Very high intake may pose risks for individuals with pre-existing kidney impairment.

Approval status

GRAS (Generally Recognized As Safe) as a food ingredient.

Compare All Forms

3 forms

Compare supplement forms of Egg white protein by absorption quality and what your body actually gets from each:

High Moderate Low
Form Absorption Steps to absorb Notes Action
Egg White Powder

Complete protein source from eggs

  • CAS: 9006-50-2
  • Label category: natural
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Egg White Protein

Complete protein source, supports muscle health

  • CAS: 9006-59-1
  • Label category: Natural (Egg)
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Instantized Egg White Protein

Complete protein, fast-digesting, dairy-free, low-carb.

  • CAS: 9006-59-1 (for egg albumin, general)
  • Label category: natural
 — — — View →

Also appears on labels as

Additional names seen on supplement labels for forms of this ingredient (beyond the main aliases above).

Albumen protein powder, Dried egg albumen, Dried Egg White, Egg albumen powder, Egg Albumin, Instant egg white protein isolate, Instantized egg albumen, Instantized egg albumin protein, Ovalbumin, Powdered egg white, Soluble egg white powder, Spray-dried egg white

Type: Proteins & Amino Acids

Category for Proteins & Amino Acids ingredients

Watch out for

Possible interactions or cautions — talk to a healthcare provider if unsure.

  • May reduce absorption of biotin (vitamin B7) if consumed raw in large quantities due to avidin content; cooking denatures avidin.

Potential Benefits

Benefits associated with Egg white protein forms:

Muscle Growth Muscle Protein Synthesis Support Satiety and Weight Management High-Quality Protein Source Topical Film-Forming & Smoothing Temporary Skin Tightening (Topical)

And 3 more benefits...

Potential Side Effects

Side effects associated with Egg white protein forms:

Allergic Reaction How serious: Moderate Egg Allergy How serious: Moderate Digestive Discomfort How serious: low Biotin Binding (Avidin Interference) How serious: medium Skin Irritation (topical) How serious: Mild Gastrointestinal Discomfort How serious: low

And 1 more side effect...

What does the research say?

Egg white protein is extensively studied. It is a reference protein due to its complete amino acid profile and high digestibility. Clinical studies support its role in supporting muscle protein synthesis (MPS) post-exercise, comparable to whey protein in some contexts, with a rapid digestion kinetics profile. Research indicates it promotes satiety and can aid in weight management. The instantization process is a physical modification well-documented in food science to improve functional properties like solubility, without altering the fundamental protein structure or nutritional value. Key sources include the NIH ODS fact sheet on protein, and numerous peer-reviewed studies in journals like the American Journal of Clinical Nutrition and Journal of the International Society of Sports Nutrition.