Free-Range Egg Protein Powder

What Makes Egg Protein So Valuable?

Egg Protein has been regarded for decades as the reference standard for many food proteins – it is considered the protein with the highest biological value. This means: a person could theoretically live almost exclusively on egg protein. Later, it was discovered that there are individual proteins, such as whey protein, which surpass egg's value. Nevertheless, it remains the classic reference protein today.

Our Egg Protein is characterised by a high protein content and low fat and carbohydrate content.

Like all food proteins, egg white also contains various protein fractions, i.e. various proteins, which are then combined into a total protein content. These proteins all have a biological function and are divided as follows: The highest proportion is ovalbumin with an average content of 54%. Additionally, there are on average approximately 12% conalbumin (ovotransferrin), 11% ovomucoid, 3.5% ovomucin, approximately 3 to 4% each G1, G2 and G3 globulin, 1% ovoglycoprotein, 0.8% flavoprotein, 0.5% ovomacroglobulin, 0.1% ovoinhibitor, 0.05% avidin and 0.05% cystatin.

Additionally, there is the well-known lysozyme, which accounts for approximately 3.5% and can make the cell wall of gram-positive bacteria porous – this creates an antibacterial effect that serves to protect the egg contents.

Egg Protein Powder as a Sulphur Supplier

It is particularly worth noting that the proportion of sulphur-containing amino acids (methionine + cysteine) is almost 50% higher per 100 g protein than the content of these amino acids in whey protein. This makes this protein powder an excellent sulphur supplier. Cysteine is the most important component in detoxifying glutathione, and methionine serves the body as a starting material for the formation of the universal methyl group donor S-adenosylmethionine.

Egg Protein Powder From Free-Range Farming

Just like you, we reject conventional intensive farming in dark barns! Our Egg Protein comes exclusively from free-range hens. This ensures that the hens can move freely in the fresh air and peck to their hearts' content.

We are convinced that not only the animals, but also consumers benefit from appropriate animal husbandry. The main raw material of the product, egg powder, will always come from Europe. Either from Germany or direct neighbouring countries.

The processing of free-range eggs is quite simple: during processing, water is removed from the egg white and the protein and nutrients are concentrated. This is how our Egg Protein Powder is created.

Egg Protein Powder – for the Shaker or for Baking

Egg white can be replaced with our neutral protein powder in any recipe. This is especially suitable for desserts or baking.

Approximately 50% of the protein is found in egg white. We also use exclusively egg white in our powder. The natural primary purpose of egg white is to protect the yolk and provide additional nutrients for embryo growth (after fertilisation). Egg white, which makes up approximately 2/3 of the total chicken egg weight, consists mainly of approximately 90% water, in which – besides trace elements – approximately 10% proteins are dissolved. In contrast to the yolk, which is rich in lipids (fats), egg white contains almost no fat, and the carbohydrate content is less than 1%. Egg white is also cholesterol-free.