Egg White Noodles — High in Protein, Low in Calories — Healthy

Egg white is a fantastic protein source rich in amino acids, which are essential for the body, and are free of cholesterol. It is also simple to digest. The body can utilize it thoroughly to build muscle and boost your immune system. So, egg whites boiled are recommended to the elderly and those suffering from medical conditions that require high protein but not a lot of fat, like people with hyperlipidemia, cancer, kidney disease, cancer, and diabetes, and those seeking to reduce their weight.

Department of Nutrition and Dietetics

Faculty of Allied Health Sciences, Chulalongkorn University

But eating boiled egg whites daily for a long time can become boring, and some might quit eating them altogether. Asst. Professor. Prof. Dr. Sathaporn Ngam-ukos, the co-founder of Thandie Innofood Co., Ltd. under the CU Innovation Hub together with researchers that is part of the Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, came up with the idea to turn eggs whites to noodles trendy food items that Thais, as well as other Asians, will never get bored of eating every day.

Tann” egg noodles made of white

Asst. Prof. Professor. Sathaphon detailed the highlight of the egg white protein range under the “Tann:D” brand. “Tann:D” that “our noodles are made of 100% egg white and contain zero gluten, no flour and no preservatives. Additionally they do not taste like boiled eggs due to the use of the method used to coat an egg’s white in plant proteins in order to make them formed into flour-like strands, such as vermicelli Udon or Chinese vermicelli, which consumers know and love.”

In the present, “Tann:D” egg white noodles are now available as ready-to-eat foods, 100 grams per pack with 7g of protein for 35 calories or equivalent to eating a half-apple.

“The noodles come ready to consume without the need to boil or blanch first. They can be consumed straight out of the box or used to make sweet or savory dishes that your imagination allows. Certain people utilize them in the preparation of Lod Chong, or Sarim — which are Thai Desserts,” stated Asst. Professor. Dr. Sathaporn describes the idea behind health products that need to be simple to use, easy to prepare, and tasty to meet the demands of health-conscious people.

Alongside rice vermicelli and Udon noodles, Assist. Professor. Dr. Sathaporn revealed that the team is currently working on creating various varieties of noodles and other ready-to-eat healthy foods like egg white digestive drinks.

“We plan to export Thai health products to capitalize on the growing consumer markets, like obese population which now accounts for up to one-third of the world’s population, patients with kidney disease, cancer and non-communicable diseases (NCDs) such as diabetes, obesity, high blood pressure, heart disease, etc.” Asst. Prof. Dr. Sathaporn’s conclusion.


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