Per4M Egg White Protein - Lactose-free egg white protein

What is Per4m Egg White Protein?

It is an egg white protein powder, with a reference serving of 30 g providing 21 g of protein and 116 to 118 kcal. The 900 g tub covers 30 servings. The flavours listed: Double Chocolate, Cookies and Cream and White Chocolate-Hazelnut.

The main ingredient is egg albumin, in other words dehydrated egg white. It is the only genuine alternative to dairy proteins that remains of animal origin: no milk, no lactose, no curd. The manufacturer states that the albumin comes from free-range hens' eggs; we report that statement as it publishes it, without having verified it.

The formula adds coconut oil powder and medium-chain triglyceride (MCT) powder, a flavouring, a thickener (sodium carboxymethylcellulose) and sucralose. The product joins our egg protein and Per4m ranges.

What does a 30 g serving contain?

* Column calculated from the values declared for 30 g.

A remark is called for on the two missing lines, and it is not a trivial one. The manufacturer does not declare the fat content, even though the formula contains coconut oil powder and MCT powder — two fatty ingredients. A quick calculation confirms it: 21 g of protein and less than 2 g of carbohydrate cannot on their own account for 116 kcal, so there is necessarily fat in that serving. We cannot give the amount, and we will not invent it: read the label on the tub you receive, particularly if you are cutting and counting your fats. Salt is not declared either, even though egg white naturally contains some.

The solid figure is 70 g of protein per 100 g of powder. That is the level of a good whey concentrate, below an isolate, and it is normal for an egg albumin. Brought back to the plate: 21 g of protein per serving is the equivalent of six to seven egg whites, without having to crack or cook them.

The second point is the product's real argument: no trace of milk or lactose in the composition. This is not a claim, it is a reading of the ingredients list. If dairy shakes bother you and plant proteins do not appeal to you, this is more or less the only option left.

Egg white supplies the nine essential amino acids, BCAAs included. The manufacturer does not publish a detailed amino acid profile, so we cannot give a leucine content. The applicable regulatory wording is the only one authorised for a protein: protein contributes to a growth in and the maintenance of muscle mass.

How do you prepare this egg white protein?

Serving: 30 g. Liquid: 200 ml of water, plant milk or dairy milk. Timing: after training, as a snack or in the evening. Frequency: 1 to 2 servings a day depending on your needs. Duration: ongoing, as no course is prescribed.

The directions come with a quirk no whey has, and it is the leading cause of disappointment with this type of product: egg white foams. That is normal, it is exactly what it does in a mixing bowl. The method that works: pour the liquid in first, then the powder, shake gently for a few seconds and then more vigorously, and let it stand for a minute or two before drinking. Twenty to thirty seconds of shaking is enough.

Second practical point: the powder can clump slightly if it is poorly mixed, again just like fresh egg white. This is not a manufacturing fault. A blender gives a noticeably smoother result than a shaker if texture matters to you.

It is in the kitchen that this product pulls ahead of a whey: albumin behaves like fresh egg white when cooked. It makes things rise, it adds softness, and it does not curdle the way a dairy protein does. In pancakes, muffins or a protein bread, it is easier to work with than a whey.

On timing, let us stay sober: your total protein over the day counts for more than the slot. Take this shake wherever you are genuinely short of protein.

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

It is aimed precisely at those who are bothered by milk: lactose intolerance, milk protein allergy, or simply digestive discomfort after a dairy shake. It also appeals to those who cook with their protein, for the reason explained above.

It contains EGG, which is self-evident, and it is made in a factory handling MILK, GLUTEN (oats and wheat), SOYA, CELERY, MUSTARD, SULPHITES, FISH, CRUSTACEANS, PEANUTS and NUTS. The list of possible traces is one of the longest in the range: if you are allergic to any of these ingredients, this product is not for you. The manufacturer naturally rules it out in case of egg allergy.

So it is not suitable for vegans — albumin is of animal origin — nor, despite the absence of milk in the composition, for people whose allergy involves one of the allergens listed as traces. It suits you less well if you count your fats precisely: the manufacturer does not declare them, and the formula contains some.

What you should not expect from it. This is not a weight-loss product, and it is not an appetite suppressant: no satiety or appetite control claim is authorised, whatever the category may suggest. Nor is it a “slow-release” protein in the sense used for a casein: no claim allows an effect linked to digestion speed to be asserted, and we will not write one. What you are buying is 21 g of complete protein without milk.

Egg white protein or whey isolate?

Both answer the same need — protein without digestive trouble — by two different routes.

A whey isolate supplies 25 to 27 g of protein per 30 g of powder, with residual lactose generally below 0.5 g. It is the better choice if your problem is lactose intolerance: the amount left is so small that most intolerant people cope with it, and the protein content is higher. It generally costs less per gram of protein.

Egg white protein becomes the right choice in two cases where an isolate is not enough: a milk protein allergy, where even an isolate is ruled out, and a severe intolerance that resists any dairy product. It also wins in the kitchen, for the reasons already given. If you want the same thing in unprocessed form, our liquid egg white range offers the raw product, cheaper per gram of protein but far less convenient.

And if your aim is simply to avoid animal products, this is not where to look: only the plant proteins range answers that demand.

Frequently asked questions

Why does the shake foam so much?

Because it is egg white, and egg white whips up: that is a natural property of albumin, not a fault. Pour the liquid in before the powder, shake gently then harder, and let it stand for a minute or two. The foam partly subsides, and the taste is not affected.

Is it suitable in case of lactose intolerance?

Yes, the composition contains neither milk nor lactose. One caveat, though: the product is made in a factory handling milk, and traces are possible. For simple intolerance this is not a problem; for a confirmed milk protein allergy, the question is worth putting to your doctor.

How much fat is there in a serving?

The manufacturer does not declare it in the labelling data available to us, and we will not invent it. The formula does however contain coconut oil powder and MCT powder, two fatty ingredients. If you track your fats closely, read the label on the tub you receive.

How many servings are there in the 900 g tub?

Thirty, at 30 g per serving. At one shake a day that is a month; at two, a fortnight. Reseal tightly after use and store in a dry place: an albumin powder picks up moisture.

Can it be used in baking?

That is precisely where it stands apart from a whey. Albumin behaves like fresh egg white: it makes things rise, adds softness and does not curdle when cooked. Stir it straight into a pancake, muffin or protein bread batter.

What does an egg white protein taste like?

Less rounded than a whey, with a lighter texture and a slight foam on the surface. The flavours on offer — Double Chocolate, Cookies and Cream and White Chocolate-Hazelnut — are frankly indulgent, which makes up for it. With plant milk rather than water, the result is much more pleasant.

Is it more filling than a whey?

We cannot state that: no satiety claim is authorised in Europe for a protein, whatever its origin. What we can say is that the nutritional profile is close to that of a whey concentrate, at 70 g of protein per 100 g of powder.

Where to buy Per4m Egg White Protein?

The flavours can be ordered from this page, and we ship throughout France and Europe. It is an unashamedly niche product: you buy it for one precise reason, almost always digestive.

At the Vendargues shop, about ten minutes from Montpellier, the first question we ask in front of this tub is whether the problem lies with lactose or with milk proteins. In the first case an isolate is often enough and costs less; in the second, this is where you need to come. The rest of the proteins can be compared in our sports nutrition range.