Download FREE Report Sample
Download Free sampleThe global Egg White Protein Powder market was valued at 6.72 Million USD in 2021 and will grow with a CAGR of 33.03% from 2021 to 2027, based on Research newly published report.
The prime objective of Egg White Protein Powder Market is to provide the insights on the post COVID-19 impact which will help market players in this field evaluate their business approaches. Also, Egg White Protein Powder Market covers market segmentation by major market verdors, types, applications/end users and geography(North America, East Asia, Europe, South Asia, Southeast Asia, Middle East, Africa, Oceania, South America).
The egg white is responsible for 60% of the total weight of an egg. It is rich in functionally important proteins, such as ovalbumin, ovotransferrin, ovomucoid, ovomucin and lysozyme. Ovalbumin is responsible for more than 50% of the egg white protein share by weight. This protein, when separated from the egg white, can be used in the food and pharmaceutical industry. Ovotransferrin, which is the second most abundant protein in egg white, is used as a metal transporter, anticancer agent and antimicrobial agent whereas lysozyme is used as a food preservative. Ovalbumin, which is the most abundant protein, is used as a nutritional supplement by sports enthusiasts. Egg white has excellent heat stability and thus, can be used in various food products which require high heat sterilization.Egg white protein powder is still in its research phase and there are very few companies that offer this product. The egg white protein powder has also been commercialized as egg albumin hydro lysate and hydrolyzed egg white.
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