Protein Content in Pasteurized Egg White
Pasteurized egg white contains approximately 10% protein by weight, which translates to roughly 7.5 grams of protein per 10 grams (or 75 grams per 100 grams) of pasteurized egg white powder. 1, 2
Specific Protein Content Values
- Egg white powder (dried, pasteurized): Contains 7.5 g protein per 10 g of product 1
- Liquid pasteurized egg whites: Eight ounces (225 g) of pasteurized liquid egg whites provides a substantial protein source suitable for daily consumption 3
- Whole egg comparison: One whole cooked egg contains 6.1 g protein, with the majority coming from the egg white portion 1
Protein Composition
Egg white proteins are globular proteins that make up approximately 10% of egg white's total weight 2. The major protein components include:
- Ovalbumin: 54% of total egg white protein 4
- Ovotransferrin: 12% 4
- Ovomucoid: 11% 4
- Lysozyme: 3.5% 4
- Ovomucin: 3.5% 4
Nutritional Quality
Egg white protein has the highest biological value of 100, meaning it provides the most complete protein with optimal absorption and retention compared to all other protein sources. 1 This makes pasteurized egg white an excellent high-quality protein choice for healthy individuals, as it contains all essential amino acids in optimal proportions 1.
Practical Application for Healthy Individuals
For a healthy adult following the standard RDA of 0.8 g/kg body weight per day 1, 5, pasteurized egg whites can contribute significantly to daily protein needs:
- Two egg whites provide the same protein content as 1 oz of meat 1
- The protein is highly digestible with a complete amino acid profile 1
- Pasteurized egg whites are safe from foodborne pathogens while maintaining the same allergenicity and protein structure as fresh egg whites 6
Important Considerations
Pasteurization does not significantly alter the protein content or structure of egg whites. Studies confirm that pasteurized whole raw egg powder maintains similar IgE binding patterns and protein band profiles compared to fresh raw egg, indicating preserved protein integrity 6. The major egg allergens remain present and functional after pasteurization 6.
For individuals with specific health conditions requiring modified protein intake (such as older adults needing 1.0-1.2 g/kg/day 7 or women during weight loss needing 50-100 g/day 5), pasteurized egg whites provide a low-phosphorus, high-quality protein option that can be easily incorporated into daily meals 3.