Egg white protein

Egg white protein powder is dried hen egg albumen — the white of the egg, separated from the yolk at the breaking line, then filtered, desugarised, pasteurised and spray dried. Desugarisation is the step that separates a food-grade export powder from ordinary dried egg. The small amount of free glucose naturally present in albumen is removed, either by controlled fermentation or by a glucose oxidase and catalase enzyme system, so the powder cannot brown through the Maillard reaction during storage; a documented industrial process takes free glucose below about 0.1% on the powder. Finished powder is then held in a hot room at roughly 54.4 C for seven to ten days, the standard treatment used to bring dried egg white to a Salmonella-negative result before release. Composition is straightforward. Protein runs at a minimum 80% as-is and typically 82-84%, calculated as nitrogen times 6.25; the USDA reference figure for stabilised, glucose-reduced egg white powder is 82.4 g per 100 g at 8.5% moisture, which is close to 90% on a dry basis. Fat is effectively nil at 0.04 g per 100 g because no yolk is present, which also means no cholesterol and no lecithin. Ash sits around 4.5 to 5.6%, and the sodium of roughly 1,240 mg per 100 g is native to the albumen rather than added. Functionally the powder is bought for two behaviours: foam, from the surface-active proteins that dominate albumen — ovalbumin at about 54% of egg white protein, ovotransferrin 12-13%, ovomucoid 11% and lysozyme 3.5% — and heat-set gelation, where ovotransferrin unfolds near 61-65 C and ovalbumin near 75-84 C, which sets the cook window for gelled and bound systems. Thovek ships standard, high-whip and high-gel grades in fine powder, granular and flake cuts, with or without permitted whipping aids; sodium lauryl sulphate is allowed at up to 1,000 ppm in egg white solids under 21 CFR 172.822 in the United States, and triethyl citrate is used by the industry as a pasteurised egg white whipping enhancer, but you should confirm what your destination market permits before ordering. Egg is a declared allergen in the EU (eggs and products thereof, Regulation 1169/2011 Annex II) and the United States (FALCPA), and every record and label must carry it. The powder is milk-free, lactose-free, soy-free and gluten-free unless a whipping aid or carrier introduces something, which makes it a common choice for dairy-free protein formats. Egg products are a notified commodity under India's Export Inspection Council regime, so shipments move from an EIA-approved establishment with pasteurisation verification and Salmonella testing on record.