Typical dose
15-30 grams per serving, typically 1-2 times dai...
Rating
0.0/5
Oral
Oral safety: very low
About this supplement
Egg white protein, also known as egg albumen protein, is a high-quality, complete protein derived from the whites of chicken eggs. It contains all nine essential amino acids in a highly bioavailable ratio, with a particularly high content of branched-chain amino acids (BCAAs) like leucine. It has a high Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1.0, indicating excellent digestibility and amino acid profile for human nutrition. It is naturally low in fat and carbohydrates. In addition to dietary use, egg white protein (especially lysozyme and ovotransferrin) has applications in topical formulations for its potential film-forming and antimicrobial properties.
How much to take
- Typical amount
- 15-30 grams per serving, typically 1-2 times daily, often mixed into shakes or food.
- Suggested range
- 15-40 g daily
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:
- Daytime Energy & Stamina Recovery
- Fatigue & Low Energy Recovery
- Muscle Building & Strength Recovery
- Exercise Recovery & Muscle Soreness Recovery
- Joint Mobility & Stiffness Recovery
- Joint Comfort After Activity Recovery
- Topical Muscle & Joint Comfort Recovery
- Blood Pressure Wellness Longevity
- Circulation & Vascular Comfort Longevity
- Bone Density & Strength Longevity
- Healthy Aging & Cellular Vitality Longevity
- Sun Protection & Photoaging Care Longevity
- Weight Management Support
- Increased Protein Intake
- Lactose-Free Protein Source
- Temporary Skin Firming
Other forms of Egg white protein
Compare absorption and active amounts with sibling forms:
Technical details â–¼
Chemical ID (CAS)
9006-59-1
Physical properties
Typically a fine, off-white to pale yellow powder. Hygroscopic (absorbs moisture). Soluble or dispersible in water, forming solutions or gels depending on concentration and processing. Denatures and coagulates upon heating.
How it’s made
Produced by separating egg whites from yolks, followed by pasteurization, filtration, and spray-drying or freeze-drying to create a stable powder. Processing may involve desugaring (glucose removal) to improve stability and reduce Maillard browning. Some processes use ultrafiltration to concentrate the protein and remove other components.