Egg Whites

Egg whites (known as albumin) are the clear liquid inside an egg.

Egg whites are of great nutritional value. They are high in protein and riboflavin and low in fat and cholesterol, making them a very popular ingredient in healthy foods.

In addition, the over forty different proteins found in egg whites comprise 15 percent of the composition of the egg white... the remainder being predominantly water.

Unlike the egg yolk, egg whites do not contain dietary cholesterol and have only a trivial amount of fat.

Uses of Egg Whites

Egg whites have many uses in food production.

Their adhesive properties make them useful in creating pastes, glazes and combining other ingredients.

When aerated, the resultant light fluffy foam makes egg whites the perfect ingredient for soufflés, mousses and meringues.

Lastly, egg whites can also be used as a replacements for whole eggs in omlettes, in protein drinks and in some baked goods recipes.

Order Dairy Ingredients

When you need your next egg white and food ingredient order, contact us.

Cooperative Purchasers is proud to have knowledgeable representatives to help get you the food, beverage and nutraceutical ingredients that you need.

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