Liot Liquid Egg White

Who is Liot?

Liot is a French company specializing in egg products since 1960. It is located in Pleumartin, in the Vienne region, about forty kilometers from Poitiers, and operates as a simplified joint-stock company. It now belongs to the Italian group Eurovo, one of the main European players in egg products.

It is therefore not a sports nutrition brand that started making egg products, but an egg industrialist whose product is of interest to athletes. The difference is significant: Liot's business is egg breaking, pasteurization, and preservation on an agri-food scale. The company's catalog covers liquid egg products, powdered egg products, frozen products, and egg-based preparations for catering and industry.

The brand claims an HACCP-type quality assurance system and traceability on its production workshops. We do not attribute any other certification to it: we have not verified any, and an invented certification on a reseller page serves no one.

How good is the Liot range?

Pasteurized liquid egg white is a technical product before it is a sports nutrition product, and that is what makes it high quality. Pasteurization applies a controlled heat treatment that eliminates pathogens — primarily salmonella — while leaving the protein intact. This is what makes it possible to sell bottled egg white, with a long shelf life, whereas fresh egg white only lasts a few days.

What Liot does well: a single-ingredient product. Egg white, nothing else. No additives, no preservatives, no flavorings, no sweeteners. In a market where almost everything is formulated, a product that is not has value, especially for people who have difficulty digesting protein powders or who want to limit additives.

What it doesn't do: taste. Egg white has no pleasant flavor as is, and pasteurization does not improve it. This product is for cooking, it is not for drinking in a shaker like a flavored whey.

Which Liot product do we sell?

We stock Liot liquid egg white in a one-liter bottle, equivalent to about 32 egg whites. Its composition is one line long: 100% egg white, no fat, no significant carbohydrates, no lactose.

Its practical benefit is real and often underestimated. Breaking thirty-two eggs, separating the whites from the yolks, discarding or recycling the yolks, and cleaning up afterwards represents considerable time and waste. The bottle eliminates all of this and allows for precise gram measurements. It can be stored at room temperature before opening thanks to pasteurization, then in the refrigerator once opened — and there, the shelf life is short, and must be respected.

The uses that work best: protein pancakes and omelets, where the white replaces all or part of the whole eggs; baked preparations; adding to a porridge of oat flour or rice cream at the end of cooking, where the protein coagulates and adds body.

This product naturally complements our liquid egg white section and our range of powdered egg protein, which meets the same need in a different form.

Our reseller opinion

What works. It's a simple, French, single-ingredient product, with a good price-quality ratio when compared to the actual cost of thirty-two eggs bought and cracked by hand, yolks included. The protein quality of egg albumin is also the historical reference against which other food proteins are compared.

The main limitation: pasteurized liquid egg white does not whip well. This is the point we most often have to explain at the counter, and it's a real disappointment for anyone buying the bottle thinking of making meringues or soufflés. Heat treatment slightly modifies the albumin proteins and degrades its foaming power: the white whips less, less quickly, and collapses more easily than a fresh white. For anything that relies on a firm foam, keep shell eggs.

Two other reservations. First, the taste: there isn't any, and the smell when pouring puts off some users. This product is for cooking, not for shaking. Second, the cost per gram of protein: it remains higher than that of a concentrated whey, simply because water is being transported and refrigerated. If your criterion is the price per gram of protein, this is not the best choice in the department; if your criterion is the absence of additives and culinary versatility, it is.

One last point, a safety one: egg white should not be consumed raw in large quantities repeatedly. Raw, it contains avidin, a protein that binds to biotin and reduces its absorption, and cooking deactivates this effect. Pasteurization addresses the microbiological risk, not this one.

Liquid egg white or whey?

Both are complete proteins, and the choice is based on practical criteria rather than a hierarchy of quality.

Whey isolate wins on absorption speed, price per gram of protein, taste, and shaker convenience. Liquid egg white wins on the complete absence of additives, the absence of lactose, and what no powder does: entering an omelet, cake batter, or flan. It also provides slower digestion, which is neither an advantage nor a disadvantage in itself.

In practice, the two coexist well: whey around training, egg white in cooked meals. For people who completely exclude dairy products, it is the most direct alternative along with vegetable proteins.

Frequently Asked Questions

How much protein and calories for 100 ml?

About 10 to 11 g of protein and 45 to 52 kcal per 100 ml, with almost zero fat and less than 1 g of carbohydrates — the exact values are on the bottle. This is the best protein-to-calorie ratio found in a common unprocessed food: almost 90% of the calories come from protein. Two useful cooking benchmarks: 100 ml is equivalent to about three egg whites, and a one-liter bottle is equivalent to about thirty. Since the white does not contain yolk, it does not provide cholesterol, fat-soluble vitamins, or iron — all of these are in the yolk, which is also a reason not to base your entire diet on it.

How to tell if the egg white is still good after opening?

Three signs require discarding the bottle, regardless of the date: a sulfuric or sour odor, a pinkish, grayish, or greenish hue, and a stringy texture when at rest. A healthy white is fluid, slightly opalescent, slightly yellowish, and practically odorless. The shelf life after opening is short — a few days in the refrigerator, and the information on the packaging is authoritative, not a general rule. Two habits that actually extend the shelf life: closing immediately instead of leaving the bottle on the counter while cooking, and never pouring back into the bottle what has already been taken out. If in doubt about an expired product, do not taste it to check.

How many egg whites in a one-liter bottle?

The equivalent of about 32 egg whites. This is an equivalence by volume, not an individual guarantee: a shell egg white weighs between 30 and 35 g depending on the size.

Can it be stored out of the refrigerator?

Before opening, yes: pasteurization allows storage at room temperature until the indicated date. After opening, the bottle should be kept in the refrigerator and consumed quickly — the information on the packaging is authoritative.

Can it be drunk raw?

We do not recommend this. The product is pasteurized, so the microbiological risk is dealt with, but raw egg white contains avidin, which limits the absorption of biotin. Cooking solves this problem and also improves digestibility.

Does it whip into a foam?

Poorly. The foaming power of pasteurized egg white is significantly lower than that of fresh egg white. For meringue or soufflé, use shell eggs.

Is it suitable for people with lactose intolerance?

Yes, egg white does not contain lactose. However, eggs themselves are a major allergen that requires mandatory declaration: in case of egg allergy, this product is absolutely contraindicated.

How much should I use?

That depends on your diet, not a general rule. As a cooking guide, 100 ml is equivalent to about three egg whites, which provides about ten grams of protein. The rest should be reasoned on a daily basis and discussed with a professional if you have a specific goal.

Is Liot a French company?

Yes, established in Pleumartin in the Vienne region since 1960. It belongs to the Italian group Eurovo, but production remains that of a French site.

Where can I buy Liot liquid egg white?

From specialized sports nutrition retailers and in certain food channels. We stock it and ship it throughout France and Europe.

Is Liot egg white available near Montpellier?

Yes, it is available in our Vendargues store, about ten minutes from Montpellier. It is also a product that is better to buy on site when possible: it is heavy, it takes up volume, and picking it up in store avoids paying for the transport of a liter of liquid.

We also ship throughout France and Europe. Also explore: our protein powders, our powdered egg protein, and our cooking sprays for omelets.

This product is part of a varied and balanced diet and does not substitute for medical advice.

Liot, spécialiste français du blanc d’œuf liquide, apporte une source de protéine pure et pratique aux athlètes. La marque propose des blancs d’œufs liquides pasteurisés en bouteille, sans additifs ni conservateurs, prêts à consommer ou à intégrer dans vos recettes protéinées. Points forts : protéine naturelle maigre facile à utiliser, gain de temps en cuisine et conservation aisée; idéal pour enrichir votre alimentation sportive en protéines de haute qualité, disponible sur Kiss Nutrition.