What are the nutritional benefits and considerations of pasteurized liquid egg white for a healthy adult?

Nutritional Profile of Pasteurized Liquid Egg White

Pasteurized liquid egg white represents the highest quality protein source available, with a biological value of 100, providing complete essential amino acids without fat or carbohydrates, making it an optimal choice for healthy adults seeking pure protein supplementation. 1

Protein Quality and Composition

Egg whites serve as the gold standard against which all other protein sources are measured. 1 The American Heart Association establishes egg white (albumin) as having the highest biological value of 100, meaning nearly all protein consumed is absorbed and retained by the body for tissue growth and repair. 1

• Egg white protein contains all 8 essential amino acids (isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine) in optimal proportions. 1
• The protein digestibility-corrected amino acid score and digestible indispensable amino acid score for egg white equals or exceeds other high-quality proteins like whey. 2
• Egg white hydrolysates maintain the full nutritional value of intact egg whites while being absorbed more rapidly than whole egg or whey proteins. 2

Macronutrient Profile

Pasteurized liquid egg white is one of the few dietary sources providing pure protein without accompanying fat or carbohydrates. 1 This unique composition makes it particularly valuable for:

• Individuals requiring high protein intake without additional calories from fat or carbohydrates. 1
• Patients needing phosphorus control, as egg whites have an exceptionally low phosphorus-to-protein ratio (<1.4 mg/g). 3
• Those managing caloric intake while maintaining adequate protein consumption. 1

Recommended Intake for Healthy Adults

The recommended daily allowance for high biological value protein is 0.8 g/kg body weight (0.36 g/lb) for adults. 1 However, certain populations require higher intake:

• Older adults (≥65 years) may benefit from 1.2-1.8 g/kg/d to preserve muscle mass, though evidence remains mixed. 1
• Individuals engaged in intense strength training, endurance activities, or during periods of growth require additional protein beyond the RDA. 1
• Two egg whites provide protein equivalent to 1 oz of meat. 4

Clinical Benefits Demonstrated in Research

Egg white protein supplementation produces measurable improvements in muscle strength and metabolic parameters. 5, 6

• Daily consumption of 20g egg white protein (approximately 8 ounces/225g pasteurized liquid egg white) significantly increased handgrip strength and upper body function in older adult females over 6 months. 6
• Egg white-based diets lowered serum phosphorus by 0.94 mg/dL while increasing serum albumin by 0.19 g/dL in hemodialysis patients, demonstrating protein adequacy without phosphorus burden. 3
• Egg white consumption contributes to visceral fat reduction and cholesterol lowering when incorporated into balanced dietary patterns. 5

Safety Considerations

Pasteurization eliminates food safety risks while maintaining protein quality, though it may slightly reduce foaming properties for culinary applications. 7

Allergy Precautions

• Individuals with documented egg allergy must completely avoid egg white products, particularly those with history of anaphylaxis. 1, 8
• Patients with asthma and food allergy face increased risk of severe reactions and require heightened vigilance. 8
• In oral food challenge testing, some highly sensitive patients react to doses as low as 0.13-0.3 mg egg protein. 1

Cholesterol Considerations

Unlike whole eggs, egg whites contain no dietary cholesterol, eliminating concerns about LDL elevation. 4 This makes pasteurized liquid egg white appropriate for:

• Patients with elevated LDL cholesterol who need to restrict dietary cholesterol to <200 mg/day. 4
• Individuals with diabetes or hyperlipidemia who should limit whole egg consumption to 3 per week. 4
• Those following dietary patterns requiring cholesterol restriction while maintaining high protein intake. 4

Practical Application

For healthy adults, pasteurized liquid egg white can be consumed liberally as a protein source without the cardiovascular or cholesterol concerns associated with whole eggs. 1, 4

• Eight ounces (225g) of pasteurized liquid egg white provides approximately 20-25g of high-quality protein. 3, 6
• The product is well-tolerated when incorporated into varied recipes to improve palatability. 3
• Absorption occurs rapidly, with egg white hydrolysates showing faster portal vein appearance than intact proteins. 2