Egg white protein
Egg white protein suppliers and sourcing guide
Egg white protein is liquid egg white from hen eggs that has been separated from the yolk, pasteurized, treated to remove its small amount of glucose (so the powder does not brown in storage), and spray or pan dried. The powder is about 80% protein and is sold for protein powders, bars, baked goods and meringues. Suppliers offer grades by how well they whip or gel, and some powders are heat treated after drying ('hot room' storage) to raise gel strength and lower microbial counts.
- Category
- Proteins and amino acids
- Also known as
- dried egg whites · egg white solids · dried egg albumen · egg albumen powder
- Facts checked
- November 2026
Forms and grades of egg white protein
Suppliers sell different products under the same name. Specify the one you need.
Spray-dried standard
Fine powder for protein powders, bars and general food use.
High-whip
Grades with whipping aids or processing chosen for meringues, angel food and aerated products.
High-gel
Heat-treated powder with higher gel strength for meat binding, bakery and bars.
Instantized or agglomerated
Powder processed to wet and disperse faster in shakes.
Cage-free and organic
Made from eggs of cage-free or certified organic flocks, with the claim tied to each lot.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Protein (Kjeldahl or Dumas)
- Total nitrogen converted with the 6.25 factor, as-is and on a dry basis.
- Moisture and pH
- Loss on drying and pH of a reconstituted solution; pH affects whipping and gel behavior.
- Whip and gel tests
- Whip volume or foam stability and gel strength by texture analyzer, reported for functional grades.
- Salmonella and microbiology
- Salmonella (negative in a stated test portion), total plate count, coliforms, E. coli, yeast and mold.
- Glucose
- Residual glucose after desugaring, which predicts browning during storage.
Storage, lots and expiry
Storage and shelf life
Store sealed in a cool, dry place away from odors; the powder takes up moisture and can cake. Desugared egg white is stable as a dry powder, but heat and humidity still change flavor and function over time. Shelf life is set by the supplier's specification, with retest of micro and function for older stock.
Lots and expiry dates
Record protein, pH and any whip or gel results for each lot, since function varies with flock, season and heat treatment. Keep the pasteurization and Salmonella results with the lot file and rotate first-expired, first-out.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 160.145 sets the standard of identity for dried egg whites, also called egg white solids, dried egg albumen or egg albumen solids, made by drying liquid egg whites.
Source: ecfr.gov (opens in a new tab)Under 21 CFR 160.145, the finished dried egg whites must be free of viable Salmonella microorganisms.
Source: ecfr.gov (opens in a new tab)21 CFR 160.140 defines egg whites as the food obtained from eggs of the domestic hen, broken from the shells and separated from yolks.
Source: ecfr.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Egg white protein suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking egg white protein suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell egg white protein? Request a listingFrequently asked questions
What forms of egg white protein can brands buy?
Common forms include spray-dried standard, high-whip, high-gel, instantized or agglomerated and cage-free and organic. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for egg white protein include?
Expect protein (Kjeldahl or Dumas), moisture and pH, whip and gel tests, salmonella and microbiology and glucose, each with its method, specification and result for that lot.
How should egg white protein be stored?
Store sealed in a cool, dry place away from odors; the powder takes up moisture and can cake. Desugared egg white is stable as a dry powder, but heat and humidity still change flavor and function over time. Shelf life is set by the supplier's specification, with retest of micro and function for older stock.
What is the regulatory status of egg white protein?
21 CFR 160.145 sets the standard of identity for dried egg whites, also called egg white solids, dried egg albumen or egg albumen solids, made by drying liquid egg whites. Under 21 CFR 160.145, the finished dried egg whites must be free of viable Salmonella microorganisms. 21 CFR 160.140 defines egg whites as the food obtained from eggs of the domestic hen, broken from the shells and separated from yolks.
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