Is albumen (egg white) vegan?

Albumen is the protein-rich component of egg whites, comprising about 60% of an egg's total protein content. It is widely used in food manufacturing for its foaming, binding, and clarifying properties, appearing in baked goods, meringues, marshmallows, and even some wines. Because it comes directly from chicken eggs, its vegan status is immediately questionable, though some consumers mistakenly assume it is plant-based due to its name's similarity to albumin.

The vegan status of albumen is not straightforward because it is unequivocally animal-derived, yet it appears in many processed foods where consumers might not expect it. Some products labeled as "egg-free" may still contain albumen if derived from egg whites, while others use plant-based alternatives like soy or pea protein. The confusion often arises from the term "albumin," which can also refer to plant-based proteins, but food-grade albumen is almost exclusively from eggs.

To determine if a product contains albumen, check the ingredient list for terms like "egg white powder," "dried egg white," or simply "albumen." Many vegan alternatives exist, such as aquafaba (chickpea brine) for meringues and foams, or commercial egg replacers made from potato starch or tapioca. When dining out, ask if egg whites are used in baked goods or sauces, as albumen is a common hidden ingredient in breads and pastries.