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ℹ Isolating the egg white, pulverizing it, and drying the remains into a powder is the typical way to make an egg protein supplement. Sometimes the egg yolk is included as well, although most egg protein supplements rely solely on the egg whites (also called egg albumen). When you see the term “albumen,” then technically the majority of the fat should be removed via filtration.

The egg-white pasteurization process is a surgical strike. Like dairy, it’s an ultra-high heat process of short duration that kills microbiological organisms. Yet it leaves the protein, your muscle-building ammunition, intact.

Bodybuilders aren’t the only ones with an eye for egg protein. Solid egg protein powder is also used in baking and confection, and egg whites are used wherever you need high-whipping effects in foods.  See More 


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