Egg protein is obtained from egg white, which is dried and processed into a powder. Egg white consists almost entirely of protein and contains an amino acid pattern that served for a long time as the reference value for the biological value of other foods.
In practice, egg protein is a dairy-free alternative to whey or casein and is therefore naturally free of lactose, more on this in the entry Lactose-free. It is not suitable for people with an egg allergy, however, because egg white is one of the allergens that must be labelled. In taste and mixability, egg protein differs from milk proteins, which is why it is also often used in blended products.
Such combinations of several protein sources are described in the entry Multi-component protein, and the page Protein types offers an overview of plant and animal alternatives.
