Food and Drug Regulations

B.22.036 [S]. Liquid Egg-White, (Liquid Albumen), Dried Egg-White, (Dried Albumen) or Frozen Egg-White (Frozen Albumen)

• (a) shall be the product obtained by removing the shell and yolk from wholesome fresh eggs or wholesome stored eggs, and

  • (i) in the case of dried egg-white, drying the product, or

  • (ii) in the case of frozen egg-white, freezing the product; and

• (b) may

  • (i) contain whipping agents, aluminum sulphate and pH adjusting agents,

  • (ii) in the case of liquid egg-white destined for drying, contain yeast autolysate and may be treated with hydrogen peroxide and catalase, glucose oxidase and catalase or yeast and suitable glucose fermenting bacterial culture,

  • (iii) in the case of liquid egg-white and dried egg-white, contain lipase or pancreatin, or

  • (iv) in the case of dried egg-white, contain anti-caking agents.