ATP Nutrition 100% Eggcellence Protein 500 g

Egg albumin without unnecessary fat and carbohydrates, containing the full spectrum of essential amino acids.

• Lactose-Free
• -Gluten-Free
• -Milk-Protein-Free
• -Soy-Free
• Suitable for vegetarians who consume eggs

Are you looking for something truly exceptional for your training diet? 100% EGGCELLENCE PROTEIN is a fantastic source of high-quality protein derived from dried egg white (albumin). The name wasn’t chosen by chance—it perfectly captures the combination of the words “egg” and “excellence.” Egg albumin protein is considered one of the most specific, purest, and highest-quality sources of protein available. Laying hens produce egg white as a natural nutritional foundation rich in both essential and non-essential amino acids, making it an exceptionally valuable ingredient from a nutritional standpoint. Who among us wouldn’t love to eat 5 eggs for breakfast, prepared any way we like? But the hustle and bustle of daily life and a lack of time often force us to neglect this important part of the day—which is why we’ve introduced EGGCELLENCE PROTEIN.

This product was developed for athletes, fitness enthusiasts, and the general public seeking a high-quality supplement to their daily protein intake without unnecessary fats, sugars, or dairy ingredients.

Protein is the basic building block of the human body. With each serving (25 g), you get 20 g of pure protein, which contributes to:

• Muscle growth – Protein contributes to muscle growth during both strength and endurance training.
• Maintaining muscle mass – Protein contributes to the maintenance of muscle mass during periods of calorie restriction or intense exercise.
• Maintaining normal bone health – Protein contributes to maintaining normal bone health in adults and older adults.

Main component of egg albumin

Ovalbumin is a globular phosphoglycoprotein with a molecular weight of approximately 45 kDa, consisting of a polypeptide chain of 385 amino acid residues. It accounts for approximately 54% of the total protein in egg white and contains all nine essential amino acids, including leucine, isoleucine, and valine (BCAAs). Its tertiary structure is stabilized by noncovalent interactions and a disulfide bond. During controlled thermal denaturation, changes occur in the protein’s spatial conformation, which can increase the accessibility of peptide bonds to proteolytic enzymes. Ovalbumin is thus a nutritionally valuable component of egg protein with a complex amino acid profile and high biological value.

Properties and Uses of Egg Protein

. Alternative to dairy proteins: It contains neither milk protein nor lactose, making it a suitable option for people who avoid these ingredients or are intolerant to them. - High protein content (contains 80 g of protein per 100 g of product). - Free of dairy ingredients (the sole source of protein is dried egg white).

. Low in fat and carbohydrates: Thanks to its nutritional profile, the product is suitable for diets focused on controlled macronutrient intake.
• 3. Versatility in preparation: The powder can be mixed with water or added to oatmeal, pancakes, smoothies, and fitness baking recipes.

How is egg protein produced?

Egg protein is produced using a gentle manufacturing process. Fresh chicken eggs are first mechanically separated into yolks and whites. The liquid egg white is then pasteurized to ensure microbiological safety and filter out unwanted microorganisms. The temperature and time must be set to prevent unwanted protein coagulation. The liquid egg white is atomized into fine droplets in a stream of warm air. The water evaporates quickly, resulting in a fine protein powder with high purity and stable shelf life. The resulting protein powder is tested for protein content, moisture, microbiology, and other parameters, followed by further processing to improve solubility.

Comparing Egg Protein to Other Sources

When choosing a protein supplement, people often decide between whey, casein, eggs, and plant-based sources:

. Egg Protein vs. Whey Protein (WPC):Whey protein concentrates are derived from milk and contain lactose and milk protein (casein/whey). Egg albumin is a naturally non-dairy alternative. It contains no lactose, making it an ideal choice for people on a lactose-free diet or for those who prefer variety in their sources and alternate dairy supplements with other types.
• 2. Egg Protein vs. Plant-Based Proteins (Peas, Rice): Most plant-based proteins often have different amino acid profiles and must be combined to achieve a full spectrum of amino acids. Egg white is an animal-based source that naturally contains the complete spectrum of essential amino acids (EAAs) in a fully balanced ratio without the need to mix it with other plant-based sources.
• 3. Nutritional Profile and Absence of Fat: Unlike whole eggs, egg white does not contain the yolk, where most of the fat and cholesterol is concentrated. The result is a pure protein component with minimal fat and carbohydrate content.

Uses of Egg Protein

Egg protein is not intended solely for consumption as a protein shake. Thanks to its specific physical properties, it has a wide range of applications in food preparation:

• Baking and fitness desserts: Egg albumin retains its ability to bind water and form a structure similar to that of fresh egg whites. You can add it to batter for pancakes, crepes, pound cakes, or muffins, thereby increasing the protein content of the dish without adding fat.
• Oatmeal and rice porridge: Stir one scoop into warm porridge to achieve a creamy consistency and a balanced breakfast.
• Smoothies: It pairs perfectly with fruit, nut butter, or plant-based milk.

EGGCELLENCE PROTEIN

25 g serving = 20 g of protein, which is equivalent to approximately 6 egg whites from fresh eggs

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