Are liquid egg whites dairy?

December 2, 2025 •

3 min read

Unlike dairy products, which are derived exclusively from the milk of mammals, liquid egg whites are sourced entirely from birds. This makes the protein-rich product naturally dairy-free, but a common misconception persists, especially since eggs are often shelved in the dairy aisle.

Quick Summary

Liquid egg whites are not a dairy product, as they originate from birds and contain no milk proteins or lactose. They are suitable for dairy-free diets and individuals with lactose intolerance.

Key Points

Not Dairy: Liquid egg whites come from birds, not mammals, and are therefore not a dairy product.
Lactose-Free: They contain no lactose, making them safe for people with lactose intolerance.
Milk Allergy Safe: Liquid egg whites do not contain milk proteins and are not a trigger for milk allergies.
Pasteurized for Safety: Commercial liquid egg whites are pasteurized to kill harmful bacteria and extend shelf life, making them safer for many recipes.
Common Confusion: The misconception stems from their refrigeration and shared grocery store aisle with milk and other dairy items.
Pure Protein Source: Consisting of mostly water and protein, liquid egg whites are a fat-free, cholesterol-free source of high-quality protein.

The question, "Are liquid egg whites dairy?" often arises due to their grocery store placement and general association with animal products. However, the answer is a simple, resounding no. Understanding the fundamental difference between eggs and dairy, along with the manufacturing process of liquid egg products, can clear up this widespread confusion.

What are Liquid Egg Whites?

Liquid egg whites, also known as albumen, are a convenient product made from fresh, whole eggs. The production process involves separating the yolk from the white and then pasteurizing the liquid white to eliminate harmful bacteria like Salmonella. This makes them a safer alternative to raw shell eggs for certain applications. The primary composition of a pure egg white is approximately 90% water and 10% protein, containing almost no fat or cholesterol. Some commercially available liquid egg white products may contain added ingredients such as gums for stabilization or fortified vitamins and minerals, so it is always wise to check the product label.

Eggs vs. Dairy: The Key Distinction

The most important factor in distinguishing eggs from dairy is their biological source. Dairy products, by definition, are foods produced from the milk of mammals, such as cows, goats, or sheep. This category includes milk, cheese, yogurt, and butter. Eggs, on the other hand, are laid by birds, not mammals. This biological difference is the sole reason they are not considered dairy.

Why Do People Get Confused?

Several factors contribute to the popular misconception that eggs are a dairy product:

Grocery Store Placement: In the United States and many other countries, eggs are stored in the refrigerated dairy aisle of supermarkets, which creates a strong mental association. This is done for practical refrigeration purposes, not because of a biological link.
Animal-Based Origin: Both eggs and dairy are animal products. People on certain diets, such as vegans, avoid both, which can lead to further confusion among those less familiar with the distinction.
Culinary Pairings: Eggs and dairy are often cooked together in common recipes, like scrambled eggs with milk or baking with butter and eggs, which reinforces the grouping in many people's minds.

Are Liquid Egg Whites Safe for Dairy-Free Diets?

Yes, liquid egg whites are completely safe for individuals following a dairy-free diet due to lactose intolerance or a milk protein allergy.

Lactose Intolerance

Lactose intolerance is a digestive issue where the body cannot properly digest lactose, the main sugar found in milk. Since eggs do not contain any lactose, liquid egg whites pose no issue for people with this condition.

Milk Protein Allergy

A milk allergy is an immune system reaction to the proteins found in milk, primarily casein and whey. Eggs contain different proteins (like ovalbumin) and are therefore not a trigger for a milk protein allergy. It is important to note that an egg allergy is a separate condition from a dairy allergy, and having one does not mean a person will have the other.

Comparison Table: Eggs vs. Dairy


Feature	Eggs	Dairy Products
Biological Source	Birds (chickens, ducks)	Mammals (cows, goats, sheep)
Composition	Protein, water, vitamins, minerals	Milk proteins (casein, whey), lactose, fat, vitamins, minerals
Lactose Content	None	Contains lactose (unless processed to be lactose-free)
Associated Allergies	Egg allergy (reaction to egg proteins)	Milk allergy (reaction to milk proteins)
Dietary Compatibility	Suitable for dairy-free diets	Restricted for dairy-free diets

Conclusion

To put the matter to rest, liquid egg whites are not dairy products. Their origin from birds and complete lack of milk-derived components like lactose and casein confirm their non-dairy status. The common confusion is largely due to marketing and historical grouping, not biological fact. For anyone managing lactose intolerance, a milk allergy, or simply curious about food science, understanding this key distinction is crucial. Enjoy your liquid egg whites, free from any dairy-related concerns. For more authoritative information on food and nutrition, consider sources like the U.S. Department of Agriculture (USDA).

Frequently Asked Questions

Yes, liquid egg whites are completely lactose-free and safe for those with lactose intolerance, as they are not derived from milk.

Yes, a milk allergy is a reaction to milk proteins, which are not present in eggs. An egg allergy is a separate condition entirely.

Eggs are often stored near dairy products in grocery stores for practical reasons, primarily because both require refrigeration.

No, liquid egg whites are an animal product. A vegan diet, which consists exclusively of plant-based foods, excludes all products derived from animals.

An egg allergy is a reaction to proteins in eggs, while a dairy allergy is a reaction to milk proteins like casein and whey. They are distinct conditions.

The main difference is that liquid egg whites are already separated from the yolk and are pasteurized for safety and extended shelf life. Freshly cracked egg whites are not.

Pure liquid egg whites consist of approximately 90% water and 10% protein. Some brands may add stabilizers or vitamins, so checking the ingredient label is always recommended.