Typical dose
15-30 grams per serving, typically 1-3 times dai...
Oral
Oral safety: very low
About this supplement
Instantized egg white protein is a highly purified, spray-dried protein powder derived exclusively from chicken egg whites (albumen). The 'instantized' processing involves agglomeration or lecithination techniques that significantly enhance its solubility, dispersibility, and mixability in cold liquids compared to standard, non-instantized egg white protein powders. It undergoes rigorous pasteurization and cross-flow microfiltration to remove lipids (cholesterol), carbohydrates (primarily ovomucoid), and potential microbial pathogens, resulting in a product typically exceeding 80% protein by weight. This form is characterized by a high concentration of essential amino acids, a complete amino acid profile with particularly high levels of branched-chain amino acids (BCAAs: leucine, isoleucine, valine), sulfur-containing amino acids (methionine, cysteine), and arginine. It possesses one of the highest biological values (BV ~100) and a Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of 1.0, indicating excellent protein quality and efficient utilization by the body. It is rapidly digested, hypoallergenic relative to some other proteins (though egg allergy is a concern), and lactose-free. Primarily used in sports nutrition, clinical nutrition, meal replacements, and functional food fortification.
How much to take
- Typical amount
- 15-30 grams per serving, typically 1-3 times daily, often around workouts or as part of a meal.
- Suggested range
- 15-45 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:
Other forms of Egg white protein
Compare absorption and active amounts with sibling forms:
Technical details â–¼
Chemical ID (CAS)
9006-59-1 (for egg albumin, general)
Physical properties
Fine, off-white to pale yellow powder. Hygroscopic. Instantized form exhibits significantly improved wettability, dispersibility, and solubility in water and other liquids (even cold) compared to non-instantized versions, with minimal clumping. Typically neutral odor and mild flavor.
How it’s made
Liquid egg whites are separated from yolks. They undergo pasteurization for pathogen reduction. A series of filtration steps (typically ultrafiltration and/or diafiltration) remove water, lactose, minerals, and fats, concentrating the protein. The resulting liquid protein concentrate is then spray-dried. The 'instantization' step involves agglomerating the fine spray-dried particles (often using a fluidized bed) or coating them with a minute amount of a natural emulsifier like lecithin to reduce surface tension and improve water penetration and mixing properties.