Most egg protein products use isolated egg whites – which hold more protein and less fat and cholesterol than the yolk. Some egg protein products use several unprocessed egg whites in their original liquid form, while others are dried and sold as egg protein powders. These products are said to be free from fat, cholesterol and lactose – which could make them suitable for those on a diet or with dairy allergies. Egg protein is also thought to have a medium digestion speed – and it could keep users fuller for longer than faster digesting whey protein. As a versatile source of protein, egg whites are often used in protein cakes, muffins and oatmeal.
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