Egg white powder

Powdered egg white is a dehydrated ingredient obtained from fresh egg whites, processed through drying to remove their water content. This product comes in the form of a fine, white powder that, when reconstituted with water, regains the properties and functions of liquid egg white.

Its origin is based on the preservation and extension of the egg whites' shelf life, facilitating storage and transport without the need for refrigeration, making it a very practical option for both domestic use and the food industry and professional baking.

From a nutritional standpoint, powdered egg white is an excellent source of high-quality protein, low in fat and cholesterol-free, as well as being free of carbohydrates and sugars. This makes it ideal for diets focused on weight control, muscle development, or for people with specific dietary restrictions.

In cooking, powdered egg white is highly valued for its ability to provide structure, volume, and stability to preparations such as meringues, mousses, soufflés, cakes, and baked goods in general. It is also used to prepare instant mixes and as a foaming agent.

Regarding its name in the Hispanic world, in addition to powdered egg white, it is commonly called egg white powder, dehydrated egg white, or simply egg white protein.