Protein is one of the main components of the human body. Muscles, bones and internal organs of a person receive protein from food, which is enough for the normal functioning of the body. But people who lead an active lifestyle and engage in strength sports need to consume a much larger amount of protein elements.

Athletes get extra protein with the help of proteins.

One of the best protein complexes is egg protein.

Egg protein production

Egg protein is made from chicken eggs. It is difficult to find a more natural product than this. In order to obtain powdered egg white, it is isolated and dried. Then, the egg white goes through a filtration process, after which they take the form of a powder and get egg albumin.

Egg protein: benefit or harm

For many decades, experts argued about the benefits of egg white, until they came to a consensus - egg protein has a beneficial effect on the human body.

Benefit:

1. Contains an excellent balance of essential amino acids.
2. Egg albumin contains a large amount of leucine (BCAA amino acids).
3. Egg protein is characterized by the absence of fats or their minimum amount.
4. It contains a large amount of vitamins, trace elements and minerals.
5. Increases hemoglobin and testosterone levels.

Harm:

Egg albumin can only be harmful if you have:

• egg allergy
• metiorism
• gastrointestinal disorder
• swelling

If you have these symptoms, then it is better to stop using egg albumin, because in this case it will only aggravate your health.

If you do not suffer from the diseases listed above, you can safely consume egg white.

Egg protein is especially popular among bodybuilders, who take it due to the properties of egg white.

Properties:

• completely absorbed by the human body
• acts as the main material for muscle growth
• satisfies the feeling of hunger
• increases the strength of the athlete
• quickly restores the athlete after training

Think egg white is just for building muscle? Wrong!

Egg albumin is a great weight loss aid.

Egg protein for weight loss

Experts say that for drying the body or burning extra pounds, the protein that contains the minimum amount of fat and carbohydrates is ideal. Egg protein is what you need! It contains no fats and carbohydrates.

In addition, egg albumin regulates the level of cholesterol in the blood, and also contains many vitamins and minerals.

The only drawback of egg white is the high cost of such protein. But trust me, it's worth it.

It is egg white that perfectly helps to burn fat, if you combine it with proper protein nutrition and regular workouts. We want to note right away that you do not need to eat a lot of boiled chicken eggs. Remember that it is not recommended to consume egg yolk and raw eggs.

For people who want to reduce the amount of fat in their body, you need to take protein between meals, or replace breakfast or dinner with an egg protein shake.

• To make a drink, use a shaker to shake 1 scoop of protein powder into liquid (water, juice, skim milk). Adjust the amount of liquid according to your taste preferences.

Rules for the use of egg protein

It is very important to take egg protein correctly, because if you increase or decrease the dosage, there will be no effect. We will give recommendations on the correct use of egg protein:

1. How much protein to consume? It depends on your weight and diet. So, for a person, it is necessary to consume 2 grams of protein per 1 kg of body weight. Also, consider how much protein you get from food. As a rule, a person receives half of the required norm of protein elements through food. The rest of the amount of protein a person receives through protein intake.
2. Dosage. Do not take more than 30 grams of pure protein, because the human body is simply not able to absorb more. Excess protein will be excreted in the urine.
3. We're preparing a drink. Mix one scoop of protein with 150-200 ml of water or milk. The amount of liquid can be adjusted depending on your preference.
4. Time of receipt. The daily intake is 2-3 times. Be sure to drink a protein shake an hour before training and 30-40 minutes later. after its completion. You can also have a protein drink in the morning or at night.
5. Often, trainers recommend mixing egg protein with whey protein so that the two types of protein can complement and enhance each other's actions.

Egg protein is an excellent product not only for gaining lean muscle mass, but also for shedding extra pounds.

There are virtually no downsides to ovalbumin and side effects are extremely rare. The only serious disadvantage is the high price of egg protein, but the effect is mesmerizing.

Take egg protein correctly and achieve maximum results with it.

Dried egg white, also known as edible albumin, is a fine white to off-white powder obtained by filtering and heat treating regular chicken protein. How to use dry egg white and why you need powder if you have fresh eggs on hand, read below.

Features of dry egg white

Eggs are one of the most sought after ingredients in the confectionery industry. They are available and relatively inexpensive, but working with them, especially on a large scale, has a number of disadvantages:

• fragility;
• short shelf life (less than 1 month);
• complexity of transportation (follows from the first paragraph);
• special storage requirements (refrigerators are needed);
• the risk of catching an acute intestinal infection (salmonellosis);
• crude protein does not always give the expected result.

All these difficulties may not be very noticeable if you rarely cook pastries and desserts, but on an industrial scale, in the work of professional confectioners, the above features can bring a lot of problems and losses.
That is why it was created, which retained all the useful properties of the raw analogue, and acquired a number of significant advantages:

• less storage requirements (hermetically sealed packaging + dark place);
• with proper storage, it retains its properties for at least a year;
• easily transported;
• easy to work;
• always gives excellent results;

Plus, by using the powder instead of the raw protein, you don't have to worry about what to do with the leftover yolks. It is not surprising that many confectioners, having tasted albumin once, no longer return to raw eggs.

How to use dry protein

Some housewives do not buy albumin because they do not know how to properly use dry egg white. But there are no difficulties here.
can be used in two ways:
1. Powder.
2. Diluted gel.
To obtain a gel, the dry powder must be dissolved in warm water in a ratio of 1:8-10. The mass will be slightly thicker than regular protein. Stir gently using a spoon or spatula. You can’t beat such a gel with a blender!

Albumin is thermo-irreversible and must not be overheated. It exhibits its properties well in an acidic environment, but does not hold foam containing alcohol well. Keep these guidelines in mind when using dry egg whites and you will have the most delicious desserts!

Albumin is a substance that is produced industrially by separating the whites of chicken eggs from the yolks and drying them. Dry egg white albumin well balanced and therefore has a high nutritional value.

Uses of albumin in molecular cuisine

It is not necessary to buy albumin in the store, you can easily make it at home. To do this, pour the protein on a silicone mat and send it to the oven to dry at a low temperature: 53-56 C. It will turn into a transparent, almost glassy crust, which you break and grind in a coffee grinder to make a powder.

Albumin foam

In molecular cuisine use albumin can be used to create bubbles. Imagine soap bubbles, but with delicious taste. Foam cranberry juice and garnish your cocktail, or use coconut water for it and bubble it over caramelized apricots in a cheese tuile. Or create a foam based on lychee syrup and put it on oysters - there are many options.

To make the foam stable and fluffy, add albumin and a thickener such as xanthan gum to the liquid. The main product should have a rich taste, because the foam is mostly air, which makes it weak. For example, take salt water or concentrated pomegranate or other fresh juice.

Albumen,analogue egg white, good to use to create an irreversible gel when mixed with other ingredients. There is a huge range of textures that can be achieved with it, but this requires temperature accuracy, just like when cooking eggs.

If a gelling agent (gelatin, kappa, or agar-agar) is added to albumin and whipped, the result will be a dense, stable foam, somewhat similar to marshmallows, depending on the consistency.

Ways to Use Egg White Albumin

It can be used in two main ways: with the help of rehydration and in dry form. To rehydrate the powder, combine 2 tsp. with 2 tbsp. warm water and leave it like that for a while. Stir gently. Don't whisk unless you want it to turn to foam instantly. Avoid overheating, as the protein will immediately curdle.

If you are using albumin to make foam, be sure to dilute it in warm liquid too. Then aerate. Try this with an aquarium air compressor or oxygen bottles available from pharmacies.

In dry form, the powder is used to create a more concentrated taste.

Recipe for foam with dry protein albumin

• 380 g concentrated liquid, such as cranberry or pomegranate juice or coconut water;
• 1.5 g albumin;
• 1 g xanthan gum.

Mix the liquid with the albumin powder. Add the gum and stir again until it is completely dissolved. Attach a clean PVC hose to the aquarium compressor and insert the other end with the spray gun into the mixture. Turn on the compressor and wait for the foam to form. Use a skimmer or spoon to scoop up the foam and transfer to the finished dish you want to decorate.

Effects of egg white albumin on human health

Forming the basis albumin protein essential for both children and adults. This is actually the same chicken protein, only purified from bacteria and diseases that can easily be infected by eating fresh eggs, especially raw ones. Therefore, replacing natural eggs with dry powder, if it is of really high quality, is absolutely harmless. In addition, due to the ease of use and storage albumin, reviews chefs about such a replacement are always the highest.

Subtleties of using egg white albumin

• High acid and fat content in the bulk does not contribute to the formation of a stable and good foam.
• If the task is to make foam with large bubbles, the use of a sprayer and a thickener is mandatory. Allow time for the thickener and albumin to dissolve into the bulk. I do not recommend using a blender, do not beat the mass prematurely.
• Do not heat the mass above 60C* to avoid clotting of albumin.

Successful experiments, feedback and results, questions that appeared during the work, write here in the reviews.

Everyone knows the beneficial properties of egg white, or egg albumin. This is an excellent source of protein, which, unlike the yolk, contains very little cholesterol and fatty acids. Liquid is used as a food additive.

Egg white protects the developing chick, but its main role is to provide nutrients to the embryo. It is for this reason that egg white is so rich in protein, vitamins and minerals.

Egg white contains over 40 types of protein molecules.

egg white proteins

While egg whites contain many types of proteins, some of which are of greater biological value. Approximately half (54%) of egg white albumin is ovalbumin, which is a nutrient substrate and binds digestive enzymes. Ovotransferrin (12%), ovomucoid (11%), and ovoglobulin (8%) are three other proteins that are widely distributed in egg white. Each of these protein molecules performs its own function, and together these proteins are involved in the digestion of food, bind to cell receptors, stimulate the immune system, or perform all of the above tasks.

Nutritional composition of egg albumin

Egg white accounts for more than half of the mass of one egg, and the protein itself is mostly water. If we study the residue, we will find in it a set of nutrients, among which the lion's share falls on the egg protein mentioned above. In addition, magnesium, potassium, and sodium are present in the egg white.

Unlike other products, egg white practically does not lose nutritional properties during heat treatment, and as for its energy value, the protein of a large chicken egg contains only 17 calories.

The protein of a large chicken egg contains only 17 calories.

Methods for preparing eggs and egg albumin

There are a lot of options for cooking eggs. They can be fried, shaken up and made into an omelet, or made into fried eggs and eaten with or without the yolk. If all you want is the whites, hard-boiled or soft-boiled eggs are easy to separate and remove the yolk from boiled eggs.

Many family recipes call for egg whites. Homemade cakes (cakes, muffins or cookies) contain egg white or whole eggs. Don't forget the egg-based smoothies - make your own egg white eggnog or healthy non-alcoholic egg white eggnog!

Some people are accustomed to drinking raw eggs or liquid albumin, which is industrially produced from raw eggs. Note that although raw eggs are a valuable nutritious food, they may contain the pathogenic Salmonella bacterium.

Therefore, a more reasonable solution is packaged liquid albumin. In terms of nutritional value, it does not differ from raw eggs, but at the same time, liquid albumin undergoes pasteurization - heat treatment - during which salmonella die. Liquid egg albumin can be drunk in its pure form, or you can make fragrant cocktails from it by mixing protein with chocolate syrup.

Egg Albumin Powder

An alternative source of ovalbumin is a powder form. Technologists have long found a way to remove water from egg white and get a dry white powder as a result. Why is this needed? The powder form has a number of undeniable advantages.

For example, if you are using the powder form instead of raw egg white, you don't have to worry about salmonella and other pathogenic bacteria, as all microorganisms die during the dehydration process. Plus, if all you want is egg white, you won't regret throwing away the yolk when you use the powdered form - it's just not there.

The shelf life of dried egg albumin is significantly longer than that of raw egg white. Even after opening the package, the powder can be stored for a year on a regular shelf at room temperature. And in a sealed box, albumin retains its properties from five to ten years.

You can use the powder form in the same way as fresh egg white. Based on egg albumin, you can prepare protein shakes, you can add it to dishes, or you can steam it and eat it. Preparing egg albumin is very easy - just add water!

Egg albumin and allergic reactions

Individuals who are allergic to chicken protein (including eggs and egg white) should not take egg albumin. Manifestations of allergy to chicken protein can be nasal congestion and difficulty in nasal breathing, allergic asthma, nausea, vomiting and stomach cramps.

In some people, the allergy manifests itself in a very severe form, up to anaphylactic shock, in which a person cannot breathe. Treatment of anaphylaxis requires hospitalization of the patient in a medical facility, and emergency care at the prehospital stage is an injection of adrenaline. If these recommendations are not followed, anaphylactic shock leads to death.

However, it is possible that the cause of an egg allergy is a sensitization to only the protein or only to the yolk. If a person responds with an allergic reaction only to the components of the yolk, he can use egg albumin.

In addition to allergies, there is another problem - intolerance to egg albumin. The symptoms are similar to those of an allergy, but they only appear if a person eats an improperly cooked egg white. For example, a person eats a pie without problems, because the egg white is baked, but fried eggs cause symptoms of intolerance in him.

Egg Albumin: Potential Health Threats

Despite the fact that egg albumin contains many nutrients, eating it in very large quantities adversely affects our health. Excessive consumption of egg white lowers blood levels, and this can lead to skin rashes, acute conjunctivitis, hair loss, hallucinations and other neurological disorders.

Too high doses of albumin provoke increased gas formation and lead to constipation. If you are on a salt-free diet, you should not eat a lot of egg whites, as one egg white contains 400 mg of sodium.

Eggs can be contaminated with salmonella. Bacteria are killed by careful cooking, but during the cooking process you should be careful not to allow the protein to spread. The latter can lead to salmonella contamination of other foods and kitchen utensils.

Cooking and eating ovalbumin can pose some risk, however, with proper processing and moderate consumption, there should be no problems. The good news is that egg white is an FDA-controlled product, and you can be absolutely sure of its quality.

Possible side effects

• Allergic reaction
• Constipation
• Depression
• Flatulence
• Hair loss
• Neurological disorders

Synonyms and analogues

Milk Casein Hydrolyzate, C12, C12 Peptide, Calcium Caseinate, Casein Decapeptide, Casein Hydrolyzate, Casein Peptide, Casein Phosphopeptide, Casein Protein Extract, Casein Protein Hydrolyzate, Casein Tripeptide, Tryptic Casein Hydrolyzate, Caseinate, Cysteine ​​Milk Peptide, Hydrolyzed Casein, hydrolyzed concentrate casein, hydrolyzed lactalbumin, hypotensive peptide, isoleucine-prolyl-proline, lactalbumin hydrolyzate, lactalbumin hydrolyzate, lactotripeptide, milk protein extract, milk protein hydrolyzate, C12 peptide, potassium caseinate, sodium caseinate, fermented milk extract, fermented milk peptide, casein tripeptide, valine- shed-proline

Conclusion

Despite some medical warnings, egg albumin is one of the best sources of complete protein. Albumin is not only nutritious, but also very versatile - you can make and eat a smoothie for breakfast, or you can pour it into a bottle and drink it throughout the day.