Egg White Powder

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Egg White Powder

Postby Alex on Mon Mar 14, 2011 11:19 pm

Any opinions on this?

Works out at half the cost of Liquid Egg Whites for equivalent protein content so in theory quite cost effective for getting in a good quality protein source.
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Re: Egg White Powder

Postby Rilla on Tue Mar 15, 2011 12:13 am

More food, less supps.
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Re: Egg White Powder

Postby health4ni on Tue Mar 15, 2011 9:28 am

i can't imagine they'd be good quality. Sound awful. If you wanna eat eggs why not fresh eggs?
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Re: Egg White Powder

Postby Rab on Tue Mar 15, 2011 11:43 am

Alex. Its cool i understand you :lol:

Whats teh taste of the powdre like? I aitn ever bothered with LEW's as it works out too expensive
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Re: Egg White Powder

Postby julesm on Tue Mar 15, 2011 3:12 pm

i wish someone would come out with:
chicken powder
beef powder
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Re: Egg White Powder

Postby kp1512 on Tue Mar 15, 2011 3:29 pm

julesm wrote:i wish someone would come out with:
chicken powder
beef powder


beef - there is but its all MGd to the hilt

chicken - taste, and cost of it i guess
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Re: Egg White Powder

Postby Alex on Tue Mar 15, 2011 4:37 pm

I've no problem with more food but from a cost perspective it's worth exploring options. I use very little powders now anyway.
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Re: Egg White Powder

Postby Craig on Tue Mar 15, 2011 6:43 pm

doesn't egg white powder froath up too much?
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Re: Egg White Powder

Postby kp1512 on Tue Mar 15, 2011 6:55 pm

Craig wrote:doesn't egg white powder froath up too much?


yes - alot!
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Re: Egg White Powder

Postby Dtlv74 on Tue Mar 15, 2011 8:21 pm

Proteins denature when frothed up and exposed to air, and in the case of egg white the denatured protein is harder to digest than undenatured as the new chemical bonds are more numerous than the old ones. Adding some fat or carbs should reduce the ability of any protein to foam up and can actually protect its nutritional value.
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Re: Egg White Powder

Postby Alex on Tue Mar 15, 2011 10:03 pm

Dtlv74 wrote:Proteins denature when frothed up and exposed to air, and in the case of egg white the denatured protein is harder to digest than undenatured as the new chemical bonds are more numerous than the old ones. Adding some fat or carbs should reduce the ability of any protein to foam up and can actually protect its nutritional value.


Adding to whole egg for cooking would probably solve this.

Would you say the forthing issue applies to the likes of Isolates and Peptopro?
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Re: Egg White Powder

Postby Dtlv74 on Tue Mar 15, 2011 10:34 pm

The frothing indicates that denaturing has already occured, so yes isolates that froth excessively without too much shaking aren't great. This doesn't affect the total protein content of the protein, but just adds extra work to the digestive process and may reduce levels of certain useful NEAAs - liek in whey where denaturation converts a lot of the Cysteine into Cystine, which markedly reduces the amount of glutathione synthesis that occurs in response to a feeding of whey protein.
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