Liot Liquid Egg White 1 L

What is Liot liquid egg white?

Liot liquid egg white is a one-litre bottle of pasteurised, ready-to-use liquid egg white. A single ingredient: 100 % pasteurised hen egg white. No additives, no preservatives, no added protein, no flavourings.

Pasteurisation is what sets this product apart from an egg white separated at home. The liquid is brought to a controlled temperature, high enough to destroy pathogenic micro-organisms but too low to coagulate the albumin. It is this treatment that allows the unopened bottle to be kept at room temperature, below 25 °C, without refrigeration — a detail that changes how a cupboard is organised, since you no longer have to weigh fridge space against the quantity you buy.

The one-litre bottle is the equivalent of 32 egg whites, on the basis of 30 ml for an average white. That is the second advantage of the format: no more shells, no more separating the yolk, no more yolks piling up in the fridge, and dosing to the millilitre where an egg white varies from one size grade to the next.

What does Liot liquid egg white contain?

Per 100 g, the product provides 49 kcal (207 kJ), 10.8 g of protein, 1 g of carbohydrate of which 0.7 g sugars, 0.2 g of fat of which 0 g saturates, 0 g of fibre and 0.42 g of salt. The full table is set out in the nutritional values tab.

The figure that matters is the ratio between the first two. The 10.8 g of protein account for close to 90 % of the 49 kcal provided: the product therefore comfortably exceeds the 20 % of energy threshold that European regulations require for the nutrition claim "high protein". There are three authorised health claims for protein, and they are the only ones we will write: protein contributes to a growth in muscle mass, to the maintenance of muscle mass and to the maintenance of normal bones.

Two honest clarifications are called for. The first: this egg white is not entirely free from fat. It contains 0.2 g per 100 g, and 1 g of carbohydrate. You often read "zero fat" and "100 % pure protein" on this kind of product page; that is untrue in the light of the label, even if the amounts are small. The second: the manufacturer does not publish a quantified amino acid profile for this reference, nor a density allowing millilitres to be converted exactly into grams. So we give the values per 100 g as they appear on the label, and the practical volume equivalents separately, without mixing the two.

How do you use Liot liquid egg white?

Shake the bottle before each use, then pour out the volume you want. The benchmarks are simple: 30 ml for one egg white, 90 ml for three, 150 to 200 ml for an omelette for two to three people.

The rule that overrides all the others: never consume this product raw. Pasteurisation reduces the microbiological risk, it does not remove it, and the manufacturer requires cooking before consumption. That rules out the cold shaker, whatever gym habits may say. The real uses are therefore cooked: omelettes and scrambled eggs, pancakes, muffins and cakes, meringues, or folding it into a preparation that will go in the oven or the pan.

Once the bottle is open, storage changes completely: in the fridge between 0 and 4 °C, and to be used within 48 hours. This is the point buyers get wrong most often, because ambient storage before opening suggests a flexibility that disappears the moment the cap is first unscrewed. An opened litre needs planning over two days: two omelettes and a batch of pancakes, for example. The product is for adults only, and its use is not recommended for pregnant or breastfeeding women.

Who is this product for, and who is it not for?

It is aimed at people who cook regularly and want to raise their protein intake without going through a powder: savoury breakfasts, batch cooking for the week, lighter baking. It also helps anyone who digests dairy protein poorly, since it contains none — much like plant proteins, but with a complete amino acid profile.

The product contains EGGS and may contain traces of GLUTEN, MILK and SOYA. An egg allergy rules it out absolutely, with no room for nuance: it is an egg white, not a derivative. It is for adults only, not recommended for pregnant or breastfeeding women, and it must never be consumed raw. On any question of allergy or particular diet, speak to your doctor or your pharmacist.

What you should not expect from it. It is not a shaker protein: the requirement to cook it makes it a cooking ingredient, not a post-session drink — for that, look instead at our protein powders. It is not a slimming product: 49 kcal per 100 g help build a low-calorie meal, but it is the meal doing the work, not the bottle. And it is not economical per gram of protein: at 10.8 g per 100 g, you have to pour a lot of it to reach the amounts a scoop of powder delivers in one go. We would rather say so before you buy.

Liquid egg white or egg protein powder?

Both come from the same food, and they do not answer the same need.

Egg protein powder is the better choice in three cases. When you want a shaker: it can be drunk, which the liquid does not allow. When you travel or work away from home, since it requires neither cold storage nor cooking. And when you are aiming for a high protein intake, because it comes in at around 80 g of protein per 100 g of powder where the liquid provides 10.8 g per 100 g of product. On these three points, the bottle clearly loses.

Liquid egg white wins wherever cooking comes into play. It binds a preparation, it gives an omelette or protein pancakes the texture of a real egg — a reconstituted powder cannot manage that. It also wins on composition, with a single ingredient and no sweeteners, and on price per litre against the cost of a tub of powder. In practice, plenty of people keep both: the powder for shakers, the bottle for the pan.

Frequently asked questions

Where can you find liquid egg white?

This is the question most often asked about this product, and availability in supermarkets remains patchy from one chain and one region to the next. The Liot brand is distributed in France; we stock it on this page, in stock, with same-day dispatch on any order placed before 14:00 and collection within two hours at our shop in Vendargues, near Montpellier.

How many egg whites are there in a one-litre bottle?

The equivalent of 32 whites, on the basis of 30 ml for an average egg white. A litre therefore represents roughly 108 g of protein in total, to be spread over the 48 hours following opening — that is where the real constraint lies, not in the volume.

Can you drink it raw in a shaker?

No. The manufacturer requires cooking before consumption, and that instruction overrides the widespread use of raw egg white in bodybuilding. Pasteurisation reduces the microbiological risk without eliminating it, and raw white is in any case poorly digested. If you want a protein to drink, take a powder designed for it.

Does it really keep outside the fridge?

Yes, but only while the bottle is unopened, at a temperature below 25 °C. After opening, the product must go into the fridge between 0 and 4 °C and be used within 48 hours. That is the distinction that matters, and the one most often forgotten.

Does liquid egg white contain cholesterol?

The cholesterol in an egg is found in the yolk, not in the white. The bottle provides only 0.2 g of fat per 100 g. On any question of lipid profile or a prescribed diet, the person to talk to is your doctor, not a product page.

Does it whisk to stiff peaks as well as a fresh white?

No, and that is the most common disappointment with this product — better said before you buy. Pasteurisation has already begun to denature the proteins that stabilise the foam: the white does whip up, but more slowly, with less volume, and it collapses faster than a fresh white. What genuinely helps: take it out twenty to thirty minutes beforehand, use a perfectly grease-free bowl and whisk (stainless steel or glass, never plastic), add a few drops of lemon or a pinch of cream of tartar, and allow twice the whisking time. For a chocolate mousse, a soufflé or classic meringues, it works very well. For macarons or an Italian meringue, where the stability of the foam is critical, use fresh egg whites.

What recipes can you make with liquid egg white?

Omelettes, scrambled eggs, pancakes, meringues, cakes and financiers make up the bulk of it. Rather than lining up recipes here that would teach you nothing about the product, we have gathered them into a complete guide to the ways of using it in cooking, with the proportions and cooking times.

Where to buy Liot liquid egg white?

The one-litre bottle can be ordered from this page, and we ship throughout France and Europe. It is a product people often buy several bottles at a time, which only makes sense if you allow for the 48 hours of storage after opening: better several sealed litres in reserve than one open litre you do not finish. In our shop in Vendargues, about ten minutes from Montpellier, that is the first piece of advice we give on this aisle, and collection there takes place within two hours.

The rest of the protein sources can be compared from our sports nutrition range.