Ingrédient · Allergène
Egg white powder
Aussi appelé : _egg_ white powder
Dried egg white is just food protein - fine for most, but a major allergen for some.
Egg white powder is dehydrated egg white (mostly albumin protein), used as a binder, foaming agent, or protein source in foods. For most people it is nutritionally similar to whole eggs and poses no special risk, but egg is one of the most common food allergens, especially in children, and can trigger reactions ranging from mild to severe.
Affiché en anglais — la traduction arrive.
Why it matters
Egg white powder is made by drying liquid egg white (the clear part of an egg) into a powder. It's used in baking mixes, protein powders, meringues, sauces, and processed foods to add protein, help things bind together, or create foam and structure. In the body, it digests like any other food protein, broken down into amino acids and absorbed normally. For the vast majority of people, it's simply a food ingredient with no toxic effects. The main concern is allergy: egg is a top food allergen, particularly in young children, and some people react even to small amounts.
