Egg White Powder
Egg white powder, or dried albumin from chicken eggs, is a white to off-white powder with high protein content (80-90%), formula variable (mainly ovalbumin C723H1125N183O202S5). Density 0.5-0.7 g/cm³, soluble in water forming foams, hygroscopic; produced by spray-drying pasteurized egg whites, used as protein source in food and lab.
Egg White Powder
Used in food for baking and meringues; in supplements for protein; in pharmaceuticals for binders; in cosmetics for thickening; in lab for electrophoresis; in animal feed for nutrition.
May cause allergies in sensitive people; dust irritates eyes and respiratory. Low toxicity but GRAS; stable. Use PPE; no major risks but avoid in egg allergies.
Packaged in 25kg kraft paper bags with moisture barriers or fiber drums; store in dry warehouses per Sigma-Aldrich SDS.
