Hidden names for egg on ingredient labels
Egg appears under several technical names on food labels. Here are the aliases to recognise so none slip past.
Egg is a common ingredient in baked goods, sauces, pasta and processed foods, and it is often listed by what it does rather than what it is.
The names to learn
Watch for albumen (egg white), ovalbumin, lysozyme (a preservative, often in cheese and wine), globulin, livetin, vitellin, and lecithin when it is egg-derived. “Surimi” and some glazes and meringues also mean egg.
Where egg hides
Beyond cakes and quiches, egg turns up as a glaze on pastry and bread, as an emulsifier in mayonnaise and dressings, in fresh and egg pasta, in some marshmallows and nougat, and as “albumen” in protein products.
How to check fast
Scan the bold for egg, then read the full panel for the aliases above. Lysozyme and lecithin are the two that most often catch people out, because neither word looks like “egg”. If a label is unclear about the source of lecithin, treat it as a query for the manufacturer rather than an assumption.
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Common questions
Is lecithin always egg?
No. Lecithin is more often soya-derived, but it can be made from egg. If the label does not specify and you have an egg allergy, treat it with caution and check with the manufacturer.
Does 'egg-free' mean no cross-contamination?
Egg-free means egg is not an ingredient. It says nothing about cross-contamination, which would appear separately as a voluntary 'may contain' line.