Typical dose
As a dietary supplement: 15-30 grams per serving...
Oral
Oral safety: very low
About this supplement
Egg white powder is a dehydrated form of egg albumen, primarily consisting of proteins (approximately 80-90% protein by weight) derived from the whites of chicken eggs. It is produced through pasteurization and spray-drying processes, resulting in a stable, shelf-stable powder. The protein profile is rich in essential amino acids, particularly high in leucine, and contains minimal fat and carbohydrates. It is a complete protein source, meaning it provides all nine essential amino acids required by the human body. In addition to dietary use, it has historical and niche applications in cosmetic formulations (e.g., facial masks for temporary skin tightening) due to its film-forming properties.
How much to take
- Typical amount
- As a dietary supplement: 15-30 grams per serving, mixed into shakes, smoothies, or foods. Topical use: mixed with other ingredients (e.g., honey, clay) into a paste, applied to skin for 10-15 minutes before rinsing.
- Suggested range
- 15-30 g daily for protein supplementation
Potential benefits
Benefits linked to this supplement form:
Things to watch for
Possible side effects linked to this form:
Health goals
Needs and goals this form may help with:
Other forms of Egg white protein
Compare absorption and active amounts with sibling forms:
Technical details â–¼
Chemical ID (CAS)
9006-50-2
Physical properties
Fine, creamy white to pale yellow powder. Hygroscopic (absorbs moisture from air). Soluble or dispersible in water, forming viscous solutions or gels when hydrated. Typically odorless or with a slight characteristic egg scent.
How it’s made
Fresh egg whites are separated from yolks, pasteurized to eliminate pathogens, and then spray-dried. The liquid is atomized into a hot air chamber, where water rapidly evaporates, leaving behind fine protein powder. The process may include desugarization (glucose removal) to improve storage stability and reduce Maillard browning.