drink wholesome is the best egg white protein powder.
Written by Jack Schrupp & endorsed by Baylee Reller, RDN
What is egg white protein powder?
The egg white, also known as the albumen, is the clear liquid that surrounds the yellow yolk of an egg. It constitutes about two thirds of the egg by weight, and is made up of 90% water and 10% protein.
Egg white protein powder, also known as albumen protein powder, is made with dried egg whites. Spray drying is the most common way to dry (dehydrate) egg whites, and involves spraying pasteurized egg whites into a chamber through which hot air is passing. This process removes almost all of the moisture, leaving behind a fine white powder that is roughly 80% protein.
Why should you use egg white protein powder?
There are many reasons why egg white powder protein is an excellent way to boost your protein intake. Here are a few of them:
1. Egg whites are naturally high in protein. A dried egg white is 80% protein, which gives it, pound for pound, the heaviest protein punch of any whole food. Dried egg whites are basically nature’s protein powder! Most other dietary protein sources (peas, whey, etc.) have to be mechanically or chemically stripped of other nutrients (fats, carbs. etc.) before they can be used as protein powder.
2. Egg white protein is complete. A complete protein contains all nine essential amino acids that the body needs but cannot produce on its own. Many dietary proteins, including most plant-based proteins, are not complete.
3. Egg whites are easy to digest. Unless you have a sensitivity or allergy to eggs, egg white protein is the best protein for people with gut issues and sensitive stomachs. It is dairy-free, low in fiber, low FODMAP, alkaline (helps maintain healthy pH levels in your gut), and bioactive (promotes the growth of healthy gut bacteria). Our happy customers report fewer digestive issues with our egg white protein powder than with any other type of protein supplement.
4. Egg whites taste good. Most protein powders have a chalky aftertaste because they are made with protein concentrates or isolates, foods stripped of everything but the protein. Egg whites, on the contrary, are a delicious, whole food protein source. I mention this last point because taste is not just about your taste buds. If using protein powder is a chore, it is not sustainable in the long term, which defeats the purpose of using it in the first place.*
*It is important to note that some eggs sit for days, sometimes weeks before being processed. As a result, they begin to decay and release a chemical called hydrogen sulfide, which has a potent sulfur odor. This is why we break our eggs less than twenty-four hours from when they are laid. The result is a flavor without the “eggy” notes typical of other eggs.