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Egg White Protein (Albumin)

Pure Egg White Powder (Albumin). High protein (>80%), lactose-free, and fat-free. Available in High Whip and High Gel grades. Wholesale supply.

Nutri Partners is a specialized supplier of Egg White Protein Powder wholesale, technically known as Hen Egg Albumin. Produced by separating, pasteurizing, and spray-drying fresh hen egg whites, this product is the gold standard for bioavailability (PDCAAS score of 1.0). It offers a complete amino acid profile while being naturally free from fat, cholesterol, and lactose. We supply functional grades optimized for specific industrial needs, ranging from superior foaming agents for confectionery to strong binders for meat processing.

Key Features

  • Protein Content: Minimum 80% – 85% protein on dry matter.
  • Functional Types: Available in High Whip (for aeration) and High Gel (for binding) specifications.
  • Dietary Profile: 100% Lactose-Free, Dairy-Free, Fat-Free, and Keto-friendly.
  • Conversion: 1 kg of powder is equivalent to approximately 240–260 fresh egg whites.
  • Safety: Pasteurized to eliminate Salmonella and other pathogens, ensuring food safety unlike raw eggs.

Applications

Egg White Protein is a versatile powerhouse used in diverse sectors:

  • Bakery & Confectionery: The primary ingredient for meringues, pavlovas, nougats, and foams due to its unmatched whipping capacity.
  • Sports Nutrition: A popular alternative to Whey and Casein for lactose-intolerant athletes. It has a “medium” digestion rate, providing sustained amino acid release.
  • Meat & Fish Industry: Used as a binder in sausages, surimi, and burgers to improve texture and water retention without adding off-flavors.
  • Pasta & Noodles: Adds bite and firmness (al dente texture) to noodles and reduces cooking loss.

Technical Description: Egg White Protein Powder Wholesale

When sourcing Egg White Protein Powder wholesale, identifying the correct functionality is vital.

  • High Whip (Desugarized): The glucose is removed (via enzyme/bacteria) before drying to prevent the Maillard reaction (browning) during storage. This grade has enhanced foaming stability. Ideal for confectionery.
  • High Gel: Processed to maximize protein unfolding and binding. Ideal for meat and pasta applications where structure is key.
  • Comparison: Unlike Egg Lecithin, which is the fatty emulsifier from the yolk, Egg White Protein is the structural, fat-free component. It provides “lift” and “bite,” not creaminess.

Packaging & Logistics

Packaging: 20 kg or 25 kg paper bags with a PE inner liner.

Storage: Store in a cool, dry place. The product is dried but can absorb moisture.

Samples: 100g samples available (please specify High Whip or High Gel).

Frequently Asked Questions

Is this the same as Whey Protein?

No. Whey comes from milk; Egg White comes from chickens. Egg White protein is naturally lactose-free and digests slower than Whey Isolate but faster than Casein, making it an excellent "middle ground" protein for satiety.

Why does the powder smell slightly "eggy"?

As a natural animal product, a faint characteristic odor is normal. However, premium desugarized albumin should have a neutral smell. A strong, sulfurous smell indicates poor quality or high moisture content.

What is the shelf life?

Because the water and glucose are removed, Egg White Powder is extremely stable. It typically has a shelf life of 24 to 36 months when stored correctly, compared to just weeks for fresh liquid egg whites.
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