Pasteurized liquid egg whites

Pasteurized liquid egg whites are the transparent and viscous part of the egg, separated from the yolk, which have been processed through pasteurization to eliminate potential bacteria and thus ensure their safety for direct consumption. This ingredient is widely used in cooking and baking to prepare meringues, mousses, soufflés, and smoothies, providing structure, lightness, and volume to preparations without adding fat or cholesterol.

The origin of pasteurized liquid egg whites comes from the common chicken egg, which after being carefully separated and heat-treated, are packaged for sale in liquid form, facilitating their use and improving their shelf life compared to fresh egg whites.

Regarding their properties, egg whites are an excellent source of high-quality protein, low in calories and virtually free of fats and carbohydrates. Pasteurization ensures that the product is safe to consume raw, making it ideal for recipes that do not involve prolonged cooking.

In different Latin American countries, pasteurized liquid egg whites may also be known as "pasteurized egg whites", "liquid whites" or simply "pasteurized whites". They do not typically have very different synonyms, but the expression "liquid whites" is common to refer to the product in supermarkets and recipes.