pasteurized egg whites

Pasteurized egg whites are the albumen (clear liquid portion) of chicken eggs that have been heat-treated to eliminate pathogenic bacteria while preserving functionality. Pasteurization involves heating egg whites to approximately 140-145°F (60-63°C) for brief periods, significantly reducing the risk of salmonella contamination without denaturing the proteins as thoroughly as full cooking would. The product retains its ability to form stable foams and emulsions, making it functionally equivalent to raw egg whites in most applications.

Pasteurized egg whites are available both in-shell (pasteurized within the shell before packaging) and in liquid form (separated, pasteurized, and packaged). The liquid form is typically sold in cartons or bottles and may include minor additives such as guar gum for texture. The product appears clear to slightly opalescent and maintains the characteristic mild, neutral flavor of raw egg whites.

Pasteurized egg whites serve as a safer alternative to raw egg whites in applications where the protein's functional properties—foaming, binding, and emulsifying—are essential. They are commonly used in meringues, mousses, soufflés, angel food cakes, and macarons, where the ability to achieve stable foam is critical. In beverages, they are employed in classic cocktails such as Whiskey Sours, Pisco Sours, and other egg-white-based drinks that traditionally call for raw eggs. Additionally, they function as a binder in dressings and glazes, and provide structure in chiffon pies and custards. The pasteurized form allows home cooks and professional kitchens to use egg whites in raw-egg preparations with reduced food safety concerns.