Egg Albumin - GymBeam

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80 % of 100
80% (69)
Manufacturer: Gymbeam

The Egg Albumin is an egg protein with up to 80% protein content, free of fat, cholesterol and lactose. Dried egg whites contain slower digestible proteins that supply your muscles for longer. Thus, this protein is suitable even before bedtime or between meals. It has a high biological value and offers a full profile of essential amino acids

We expect: May 26, 2022
Out of stock
Estimated price €16.95

Egg Albumin - egg protein with up to 80% protein content, slower absorption and high biological value

Egg Albumin is an egg protein from dried egg whites which is an invaluable source of protein. Dried white food delivers slower digestible protein, that supplies the muscles with nutrients for a long time. Therefore, this protein is suitable at bedtime or even as a meal during the day. It sates sufficiently and tastes great.

    

Egg Albumin - gymbeam

    

It has up to 80% protein, low carbohydrate and no fat. The product does not contain cholesterol or lactose, which will be appreciated especially by athletes suffering from lactose intolerance. It is a great choice for those looking for a high-quality protein source for muscle growth and strength. It has a high biological value and offers a full profile of essential amino acids as well as a high BCAA and glutamine content - amino acids that promote improved performance and acceleration of regeneration.

  

Egg Albumin & its benefits

  • egg protein with up to 80% protein
  • high bioavailability
  • complete amino acid profile, BCAA and glutamine
  • does not contain fat or cholesterol
  • free of gluten, sugar and lactose
  • advisable for people with lactose intolerance
  • suitable to use before sleeping

    

Ingredients

Flavour - unflavoured: Egg white powder, emulsifier (sodium carboxymethyl cellulose), sweetener (sucralose), vanilla crystal, antifoaming agent (silicon dioxide).

Flavour - chocolate: Egg white powder, skimmed cocoa powder 10%, flavourings, emulsifier (sodium carboxymethyl cellulose), sweetener (sucralose), vanilla crystal, antifoaming agent (silicon dioxide).

  

Recommended use

Mix 1 scoop (25g) with 150-200 ml of water. Use 1-2 times a day.

        

Table of nutritional values

Nutritional Values (unflavoured)1 serving (25 g)*RI
Energy Value 369 kJ / 87 kcal 4,7 %
Fats 0 g 0 %
   of which saturated fats 0 g 0 %
Carbohydrates 1,47 g 0,6 %
   of which sugars 0,98 g 1,1 %
Protein 20 g 40 %
Salt 0,93 g 15,5 %
Nutritional Values (chocolate)1 serving (25 g)*RI
Energy Value 354 kJ / 83 kcal 4,2 %
Fats 0,28 g 0,4 %
   of which saturated fats 0,18 g 0,9 %
Carbohydrates 1,96 g 0,8 %
   of which sugars 0,9 g 1 %
Protein 18 g 36 %
Salt 0,81 g 13,5 %

*Reference intake of an average adult (8400 kJ/2000 kcal)   

          

Warnings

The recommended daily use should not be exceeded. This product is no substitute for a balanced and varied diet. Not for children, pregnant and breastfeeding women. Keep out of reach of children. Store in a dry place at temperatures up to 25°C. Protect from frost and direct sunlight.

Allergens: For allergens see ingredients in bold. May contain traces of gluten, soy, milk and nuts.

Product detail
Main category Proteins
Made in EU
Distributor GymBeam, s.r.o. Rastislavova 93, Košice 04001, Slovakia
Legal category of the product foodstuffs for particular nutritional uses
Form powdered
Blend pure
Vegan no
Vegetarian yes
Lactose free yes
Gluten-free yes
BIO no
Protein source egg albumin
Method of protein processing different processing
GMO free Yes
No artificial sweeteners no
Plastic-free packaging no
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1. Question:
Can you make stiff egg whites?
Can you make stiff egg whites?
From other products, I was able to do stiffed egg whites using an electrical hand mixer, but I can't with this product. Why? From my perspective, it feels like there IS fat into your product, otherwise I would be able to foamy them normally. Very disappointed with this situation..
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Answer:
Can you make stiff egg whites?
Answer:
Hello, there are specific ingredients like sillicon dioxide to reduce foaming so the product can be shaked as protein powder.
Due to this fat whipped egg whites are problematic.
We recommedn liquid egg white for the future https://gymbeam.com/liquid-egg-whites-gymbeam.html

Viktória, team GymBeam
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