eggderived

Eggderived refers to substances obtained from eggs or their components. In common usage it denotes materials derived from the domestic chicken egg (Gallus gallus domesticus), including proteins, lipids, enzymes, and peptides found in egg whites and yolks. Principal egg-derived proteins include ovalbumin, ovotransferrin, ovomucoid, and ovomucin, with smaller amounts of other globulins. Egg yolk contributes lipids and phospholipids such as lecithin, which is widely used as an emulsifier, along with other minor components used in research and industry. Enzymes such as lysozyme can also be isolated from egg white for antimicrobial or analytical applications.

Production and sources vary by intended use. Egg-derived ingredients are typically produced by separating the white and yolk, followed by purification, concentration, or hydrolysis. The resulting products may be sold as powders, liquids, or stabilized extracts and are used in various sectors, including food, cosmetics, and laboratory settings.

Applications and context. In the food industry, egg-derived ingredients function as proteins, emulsifiers, foaming agents, and clarifying agents. In cosmetics, egg lecithin serves as an emollient and emulsifier. In biotechnology and medicine, egg white proteins are used as reagents and stabilizers in laboratory protocols, and eggs are used to produce certain vaccines, notably some influenza vaccines, through methods that involve embryonated eggs.

Safety and regulation. Egg proteins can provoke allergic reactions in sensitive individuals, making labeling and allergen disclosure important in many jurisdictions. Production and sourcing practices are also subject to animal welfare and sustainability considerations, leading some consumers to seek egg-free or plant-based alternatives.