Liquid fat-free egg product

Fat-free liquid egg product is a culinary ingredient obtained from fresh pasteurized eggs from which the fat, primarily the yolk, has been removed, leaving a liquid mixture composed almost exclusively of egg white. This product is widely used in cooking for its ease of use, safety as it is pasteurized, and its versatility in preparing recipes that require eggs without adding additional fats.

Its origin comes from the industrial processing of eggs, where through separation techniques the fatty part is extracted to offer a lighter and healthier alternative compared to whole eggs. It is especially popular in low-fat diets or for people looking to reduce their cholesterol intake.

Among its properties, it stands out for its high content of high-quality protein, low calorie count, and near-total absence of fat, making it an ideal ally for recipes such as omelets, baked goods, protein shakes, and many preparations where one wants to maintain the texture and function of the egg while limiting fats.

In different Spanish-speaking countries, this ingredient may go by different names or synonyms, such as liquid egg white, liquid white, egg white product, or simply fat-free liquid egg. However, it always refers to the liquid portion of pasteurized egg whites without the yolk or fat.