Egg white protein refers to the protein found in the clear liquid portion of an egg, commonly known as the egg white or egg albumen. The egg white is the part of the egg that surrounds the yolk and provides protective and nutritional support to the developing embryo.

The primary protein in egg whites is albumin, which makes up about 60-65% of the total protein content. Albumin is a complete protein, meaning it contains all the essential amino acids that the human body cannot produce on its own. The remaining protein in egg whites consists of globulins and ovomucin.

Egg white protein is valued for its high biological value, which indicates how well the body can absorb and utilize the protein for various physiological functions. It is also low in fat and carbohydrates, making it a popular choice for individuals looking to increase their protein intake without consuming additional fats or sugars.

People often use egg white protein in various forms, including:
Whole Eggs: Many recipes call for whole eggs, incorporating both the egg white and yolk. However, some individuals choose to separate the egg white for specific dietary reasons or to reduce cholesterol intake.

Liquid Egg Whites: Liquid egg whites, which are simply pasteurized and packaged egg whites, are available for those who prefer a convenient and ready-to-use form. These are commonly used in recipes, smoothies, or as a quick protein source.

Powdered Egg White Protein: Egg white protein powder is a dehydrated form of egg whites, often used as a supplement. It is popular among athletes, fitness enthusiasts, and individuals with specific dietary preferences.

Egg white protein is considered a high-quality protein source, and it can contribute to muscle building, repair, and overall protein synthesis in the body. However, individuals with egg allergies or dietary restrictions may need to seek alternative protein sources.