Egg, white, dried, flakes, stabilized, glucose reduced
Whole food · Dairy and Egg Products
Photo: Wikipedia
This is a shelf-stable, high-protein ingredient made from pasteurized, dehydrated egg whites, often formed into flakes or granules. It has a very mild, neutral flavor and a light, crisp texture that rehydrates quickly, making it a pure protein booster. Nutritionally, it's a powerhouse, delivering nearly 77g of protein per 100g with virtually no fat or carbohydrates.
Calorie split: 95% protein · 5% carbs · 0% fat
↓ Full nutrition💚 Why it's loved
People love it for its incredible protein density and neutral taste, which lets it seamlessly boost the protein content of smoothies, baked goods, and savory dishes without altering the flavor profile. It's a staple in fitness and baking circles for its convenience and clean nutritional label.
⚠️ Watch-outs & how to enjoy it better
As a highly refined product, it lacks the whole-food matrix of a fresh egg, missing some fats and micronutrients. Those with egg allergies must avoid it entirely. To counteract its dry, powdery nature, always rehydrate it in liquid (water, milk) before adding to batters, and pair it with a fat source (like nut butter or oil) in recipes to improve texture and satiety.
Key benefits
- Extremely high in complete protein (all essential amino acids)
- Very low in fat and carbohydrates
- Long shelf life without refrigeration
- Quick to rehydrate and incorporate into recipes
- Provides key nutrients like riboflavin and selenium
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The glucose reduction process is specifically designed to prevent the Maillard browning reaction, allowing the egg white powder to remain white and neutral-tasting even when exposed to heat, which is crucial for its use in delicate baked goods like macarons.
Full nutrition (USDA data · scales with serving)
| Water | 14.6 g |
| Energy | 351 kcal |
| Energy | 1469 kj |
| Protein | 76.9 g |
| Total lipid (fat) | 0.04 g |
| Ash | 4.3 g |
| Carbohydrate, by difference | 4.2 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 83.0 mg |
| Iron, Fe | 0.23 mg |
| Magnesium, Mg | 67.0 mg |
| Phosphorus, P | 83.0 mg |
| Potassium, K | 1042 mg |
| Sodium, Na | 1156 mg |
| Zinc, Zn | 0.15 mg |
| Copper, Cu | 0.23 mg |
| Manganese, Mn | 0.07 mg |
| Selenium, Se | 117 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 2.2 mg |
| Niacin | 0.68 mg |
| Pantothenic acid | 1.8 mg |
| Vitamin B-6 | 0.02 mg |
| Folate, total | 89.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 89.0 ug |
| Folate, DFE | 89.0 ug |
| Choline, total | 8.4 mg |
| Vitamin B-12 | 0.49 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.00 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.00 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.00 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.00 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.00 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.00 g |
| PUFA 18:2 | 0.00 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 1.2 g |
| Threonine | 3.4 g |
| Isoleucine | 4.7 g |
| Leucine | 6.7 g |
| Lysine | 4.7 g |
| Methionine | 3.0 g |
| Cystine | 1.9 g |
| Phenylalanine | 4.8 g |
| Tyrosine | 3.1 g |
| Valine | 5.8 g |
| Arginine | 4.5 g |
| Histidine | 1.7 g |
| Alanine | 5.0 g |
| Aspartic acid | 6.8 g |
| Glutamic acid | 10.7 g |
| Glycine | 2.9 g |
| Proline | 2.9 g |
| Serine | 5.7 g |
FAQ
How do I rehydrate dried egg white flakes?
A general rule is to use about 2 tablespoons of warm water per 1 tablespoon of dried flakes. Let it sit for a few minutes until it forms a gel-like consistency before using.
Can I use this as a direct substitute for fresh egg whites in baking?
Yes, but you must rehydrate it first. The ratio varies by brand, but typically 2 tablespoons of rehydrated powder equals one large fresh egg white. Check the package for specific conversion instructions.
Why is it called 'glucose reduced'?
The glucose (sugar) is removed to prevent browning and unwanted flavors during storage and cooking, keeping the product neutral and white. This makes it ideal for applications where color and taste purity are important.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.51 kcal/g · 88% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.11 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.