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Egg albumen protein is an effective protein source

27 October 2015

Egg albumen protein is an effective protein source

EAP-Sport from Pulviver offers an alternative protein source with high biological protein quality when lactose intolerance or cow milk allergy is an issue

 

Athletes need protein primarily to repair and rebuild muscles broken down during exercise and to help optimise carbohydrate storage in the form of glycogen. Whey proteins and casein are common and well-known sources, but unfortunately not fitted for persons with lactose intolerance or cow milk allergy.

 

Pulviver offers an alternative which is completely milk and lactose free – EAP-Sport, 100% egg albumen protein. Egg albumen protein is the best replacer for milk proteins and EAP-Sport is easy to dissolve due to a unique instant process.

 

Egg albumen, a natural source of proteins
Egg albumen powder is the result of a simple and clean production process. After the separation of the egg yolk and the egg white, the liquid is spray dried and pasteurised. No chemical treatment whatsoever is applied. The result is a pure ingredient which still contains all the vitamins and minerals naturally present in the egg albumen.

 

Egg albumen contains interesting levels of amino acids. All 9 essential acids are present, and all 3 BCCA’s (Branched Chain Amino Acids) which are essential for intensive muscular activity are naturally present. As egg albumen is a protein source of animal origin, its amino acid composition is comparable with whey protein concentrate.

 

 

Applications

 

  • Single source used as medium rate digesting protein

  • Used in a blend to create a steadier, sustained release of amino acids into the bloodstream.

  • Excellent alternative for whey and casein


 

EAP-Sport

 

  • 100% egg albumen
  • > 84% protein content* 
  • Similar high biological protein quality 
  • Reversed osmosis as concentration step guarantees the conservation of all naturally present minerals and vitamins
  • Easy to dissolve – no lumps
  • Neutral flavour and taste

 

*calculated on dry matter content; Kjeldahl N x 6.25

 


 

The biological quality of egg albumen
As shown in the table below, egg albumen has one of the highest quality scores compared with other protein types measured on these three parameters:

 

Protein efficiency ratio: this parameter determines the effectiveness of a protein through the measurement of growth of rats as animal model. It measures the weight gain in grams per gram of protein. Values above 2.7 are considered as an excellent protein source.

 

Biological value: this parameter provides a measurement of how efficient the body utilises protein consumed in a diet. A food with a high value corresponds to a high supply of essential amino acids.

 

Net protein utilisation: it is similar to the biological value except that it involves a direct measurement of retention of absorbed nitrogen. Net protein utilisation and biological value both measure the same parameter of nitrogen retention. However, the difference lies in that the biological value is calculated from nitrogen absorbed whereas net protein utilisation is from nitrogen ingested.

 

 

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