Egg whites can be used to prepare edible packaging films, with the egg albumen similar in nature to other types of proteins used for this type of film. “Egg albumen films are clearer and more transparent than those made from wheat gluten, soy protein isolate and corn zein,” according to one source.1

Transparent egg white films are suitable as water-soluble packets or pouches for food ingredients. They also have application in breath mint strips and pharmaceutical strips.

One author explains that natural biopolymers are attractive for use as “green’ materials, considering their renewable and biodegradable nature.” Protein films from natural sources can exhibit meaningful mechanical properties similar in nature, at times, to petroleum polymer films.

The albumen content within egg products presents the most significant source of protein for films and coatings, with the right type of treatment. Additives help enhance the egg white film’s workability, elasticity and flexibility, providing egg white with its vast potential for commercial film and coating applications.2

  1. Pyler EJ and Gorton LA. (2010). Baking Science & Technology, Fourth Edition, Volume 1, Sosland Publishing Co., Kansas City, Missouri, USA
  2. Guérin C, Audic J. (2007). Bioactive Egg Compounds, Egg-Protein-Based Films and Coatings, pp. 265-273