Is Albumen vegetarian?

Albumen is a group of simple, water-soluble proteins containing nitrogen, carbon, hydrogen, oxygen, and sulfur. The most common form is egg albumen (ovalbumin) derived from egg whites, but it also occurs in blood serum (serum albumin), milk (lactalbumin), and some plant sources. The classification depends on the source used.

An ingredient is considered vegetarian if it avoids components derived from killing an animal.

Classifications are made to the best of our knowledge based on available scientific and regulatory sources. We cannot guarantee the accuracy of every entry, errors in the sources we draw from can always occur. This tool also cannot account for cross-contamination, which depends entirely on individual suppliers and producers. If you believe a classification is incorrect, you can report an issue.