Shaanxi BLOOM Tech Co., Ltd. is one of the most experienced manufacturers and suppliers of egg white peptide in China. Welcome to wholesale bulk high quality egg white peptide for sale here from our factory. Good service and reasonable price are available.
Egg white peptide is a mixture of small-molecule active peptides produced from high-quality egg white protein via modern bioengineering technologies including targeted enzymatic hydrolysis, biological digestion, separation and purification. This polypeptide fully retains the rich amino acid profile of egg white protein, containing all eight essential amino acids for the human body. Its amino acid ratio aligns well with human absorption needs, and this polypeptide shares a high degree of structural homology with human serum albumin, boasting a far higher nutritional utilization rate than intact conventional proteins.
After enzymatic modification, the product eliminates allergenic epitopes in egg white protein, resulting in greatly reduced allergenicity. This polypeptide also features stable physicochemical properties with excellent resistance to high temperature, acid and alkali, making it suitable for large-scale industrial food production. Furthermore, this polypeptide is widely used in specialized dietary foods, infant foods and functional nutritional products.
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Egg White Peptide COA
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| Certificate of Analysis | ||
| Compound name | Egg White Peptide | |
| Grade | Pharmaceutical grade | |
| CAS No. | 9006-59-1 | |
| Quantity | 59g | |
| Packaging standard | PE bag+Al foil bag | |
| Manufacturer | Shaanxi BLOOM TECH Co., Ltd | |
| Lot No. | 202601090056 | |
| MFG | Jan 9th 2026 | |
| EXP | Jan 8th 2029 | |
| Structure | N\A | |
| Item | Enterprise standard | Analysis result |
| Appearance | White or almost white powder | Conformed |
| Water content | ≤5.0% | 0.12% |
| Loss on drying | ≤1.0% | 0.46% |
| Heavy Metals | Pb≤0.5ppm | N.D. |
| As≤0.5ppm | N.D. | |
| Hg≤0.5ppm | N.D. | |
| Cd≤0.5ppm | N.D. | |
| Purity (HPLC) | ≥99.0% | 99.98% |
| Single impurity | <0.8% | 0.37% |
| Total microbial count | ≤750cfu/g | 600 |
| E. Coli | ≤2MPN/g | N.D. |
| Salmonella | N.D. | N.D. |
| Ethanol (by GC) | ≤5000ppm | 800ppm |
| Storage | Store in a sealed, dark, and dry place below 2-8°C | |
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Applications in Foods for Special Medical Purposes
Foods for Special Medical Purposes (FSMP) are specially formulated products designed to meet the unique nutritional demands of people with impaired food intake, digestive and absorption disorders, metabolic disorders or specific illnesses. They impose stringent requirements on ingredients in terms of safety, absorbability and low metabolic burden.
Thanks to its easy absorbability, low allergenicity, mild metabolic load and comprehensive nourishment, egg white peptide has become a core nutritional raw material for FSMP.
Currently, the material is extensively applied in four major categories of formula products: post-operative recovery, tumor radiotherapy and chemotherapy support, elderly nourishment, and intestinal disease management, catering to the differentiated nutritional needs of patients. Accounting for 18.5% of the applied polypeptide materials in medical diets, the material stands out as a cost-effective and practical polypeptide ingredient.
Application in Post-operative Recovery Formulas
Surgical operations cause physical trauma to the human body. Postoperative patients commonly suffer from weakened gastrointestinal function, insufficient secretion of digestive enzymes, reduced protein synthesis and low immunity.
They are unable to intake macromolecular proteins normally in the short term after surgery, which easily leads to protein deficiency, slow wound healing and delayed physical recovery.Traditional ingredients such as whey protein and soy protein feature large molecular weights that are difficult to digest and tend to increase the gastrointestinal burden of postoperative patients. In contrast, the material can be rapidly absorbed directly by the intestinal tract without further digestion and decomposition. The material quickly supplies high-quality amino acids to the body, providing sufficient nutritional substrates for muscle repair, wound healing and tissue regeneration.
Additionally, the material effectively boosts the activity of immune cells and enhances patients' resistance to reduce the risk of postoperative infection. Being fat-free and lactose-free, the material does not cause gastrointestinal discomforts like flatulence and diarrhea. It is suitable for patients recovering from abdominal surgery, orthopedic surgery, minimally invasive surgery and other procedures. The material can rapidly reverse negative nitrogen balance and accelerate physical rehabilitation, and is now widely incorporated into comprehensive nutritional formula powders and liquid nutritional preparations for postoperative care.
Application in Formulas for Tumor Radiotherapy and Chemotherapy Patients
During radiotherapy and chemotherapy, drugs and radiation severely damage the intestinal mucosal barrier, inhibit bone marrow hematopoiesis and protein metabolism, and trigger complications including severe nausea, vomiting, loss of appetite, malnutrition and sharp decline in immunity. Most patients also develop severe hypoalbuminemia. Such patients have extremely high requirements for the absorbability and safety of nutritional ingredients, and allergenic, indigestible and high-burden ingredients must be avoided.
The product undergoes thorough enzymatic hydrolysis that completely destroys allergenic epitopes, posing an extremely low allergy risk. Its small-molecule structure enables absorption across damaged intestinal mucosa, delivering adequate nourishment efficiently even when digestive function is severely impaired. Its mild metabolic process generates few waste products, relieving the metabolic pressure on the liver and kidneys and preventing further damage to visceral organs.
Moreover, the active polypeptide fragments in egg white peptide exert antioxidant and anti-inflammatory effects, alleviating oxidative stress and inflammatory responses induced by radiotherapy and chemotherapy. The material also relieves anorexia and fatigue, helps maintain nutritional homeostasis and improves treatment tolerance. For these reasons, the material serves as a core raw material in adjuvant nutritional formulas for tumor patients.
Applications in Infant Formula Foods
Infancy is a critical period for growth and development. Infants have immature gastrointestinal, immune and metabolic systems, hence food ingredients must meet strict standards for safety, mildness and compatibility.
Whey protein is a traditional core protein ingredient in infant formulas. However, it has relatively high allergenicity and is one of the leading causes of infant food allergies, often triggering eczema, diarrhea, vomiting and intestinal allergies. Processed via targeted enzymatic desensitization, the product has substantially reduced allergenicity, balanced nutritional composition and high absorption efficiency.
The material can partially or fully replace whey protein and is widely used in anti-allergy milk powder and complementary food nourishment sachets. The material effectively cuts infant allergy risks, provides comprehensive nutrients for growth, and supports the development of physical fitness and immune systems.
Application in Infant Complementary Food Nutrition Sachets
Infant complementary food nutrition sachets are key dietary products to make up for nutritional deficiencies in breast milk and ordinary complementary foods. They are mainly used for nutritional fortification of infants aged 6 to 36 months, targeting insufficient protein intake, unbalanced nutrition and slow growth.
Traditional nutrition sachets mostly contain milk powder and soy protein, which carry high allergy risks and low absorption efficiency. As an innovative nutritional fortifier, the product stands out for low allergenicity, high nutritional value, good solubility and mild taste, fitting the processing characteristics and consumption demands of infant complementary foods.
Adding the product to nutriment sachets enhances high-quality protein content. The material can be rapidly absorbed without complex gastrointestinal digestion, adapting to infants' underdeveloped digestive functions. Free from lactose, gluten and other common allergens, the material reduces the risk of complementary food allergies for sensitive infants. Long-term consumption continuously supplements essential amino acids, promotes physical growth, intellectual development and immune maturation, alleviates nutritional deficiencies caused by picky eating, and boosts all-round growth of infants.
3.1 Core Principle of Mainstream Production Technology
Targeted enzymatic hydrolysis is the dominant technology for industrial and laboratory production of egg white peptide. It has completely replaced chemical hydrolysis and single microbial fermentation, thanks to mild reaction conditions, well-preserved polypeptide activity, high product purity and zero harmful residues, serving as the standard production process for food-grade the material.
Its core principle is to use specific proteases to conduct targeted and controllable hydrolysis on polypeptide bonds of egg white protein. The long polypeptide chains of macromolecular egg white protein are accurately cleaved into short-chain small-molecule polypeptides with uniform molecular weight and stable activity.
By adjusting process parameters, the nutritional and physiological activities of polypeptides are retained, while allergenic antigenic structures are removed to guarantee product safety and functionality.
3.2 Complete Production Process
The production of the product consists of four core procedures: raw material pretreatment, constant-temperature enzymatic hydrolysis, enzyme deactivation and purification, concentration and drying.
Raw material pretreatment: Use sterile fresh egg white or food-grade egg white protein powder as ingredients to prepare an aqueous solution with egg white protein content of 3% to 6%. Water bath heating and ultrasonic stirring are applied to remove impurities and moderately denature protein structures to expose polypeptide bonds and improve hydrolysis efficiency.
Targeted enzymatic hydrolysis: Adjust the pH value of the solution to the optimal range and maintain the temperature at 50-55°C. Add compound enzymes including neutral protease and papain for 5 to 6 hours of hydrolysis. Precise parameter control ensures targeted cleavage and uniform molecular weight of final products.
Enzyme deactivation and purification: Terminate the reaction via high-temperature instantaneous enzyme deactivation after hydrolysis. Centrifugation and membrane filtration are adopted to remove unhydrolyzed macromolecular proteins, enzyme residues and other impurities, so as to purify the small-molecule active polypeptide solution.
Concentration and drying: Concentrate the purified polypeptide solution under vacuum at low temperature, and then produce powdered food-grade the product via spray drying.
3.3 Process Optimization and Technical Advantages
Advanced production technologies nowadays adopt response surface methodology to optimize key parameters such as enzyme-substrate ratio, temperature and pH value, which greatly increase the yield and activity of the product.
Compared with traditional techniques, the product produced by targeted enzymatic hydrolysis has lower allergenicity and better absorbability. The whole process leaves no chemical residues and complies with food safety standards, meeting the strict raw material requirements of specialized diets and infant foods. The material is currently the optimal technology for the product production in terms of safety, functionality and applicability.
References
- BioT. Preparation, Characterization and Application of Egg White Peptide-Iron Chelate Complex[R]. 2026.
- New Nutrition. Research on Technology and Application of Albumin Peptide from Hongjiu Native Peptides[R]. 2026.
- Confirmation of pro-wound healing egg white peptides LVEEY and QVPLW and analysis of their mechanism of action: A proteomic analysis.(https://www.sciencedirect.com/science/article/abs/pii/S221242922402193X)
- Wanthong A, Boonmark C, Vaisopha N, Roytrakul S, Tankrathok A, Taemaitree L, Daduang S, Boonlue S, Khunkitti W, Klaynongsruang S, Jangpromma N. Egg white hydrolysate peptides act as antimicrobial and anti-inflammatory agents for acne. Heliyon. 2024 Jun 5;10(11):e32468.
FAQ
What is the product?
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EGG WHITE PEPTIDES EP-1. A white to pale yellow colored powder of chicken egg white hydrolyzed using enzymes to lower molecular weight. Best for keeping balanced Amino acids and not coagulating when heated. *Average molecular weight is approximately 1,100.
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