Albumen

Albumen (egg white protein) is used in cosmetics as a film-former/tightening agent, typically at low percentages, but it is a biologic protein mixture that can provoke irritant reactions and, more importantly, contact urticaria in sensitized individuals. Clinical and case-report experience with egg proteins shows that people with atopic dermatitis or egg allergy are higher-risk, and reactions can be immediate and severe despite “gentle” marketing. Because the consequence of exposure in a sensitized subset is clinically meaningful even at low concentrations, I score it as mild irritation risk overall with elevated concern for reactive populations. Safety Notes: In modern commercial skincare, albumen (egg white protein) is most often used as a minor film-forming/tightening or conditioning additive in leave-on masks/serums and some rinse-off cleansers, commonly appearing at very low levels (around 0.01–0.1%) when used as a supporting claim ingredient or part of a broader protein blend. The highest consumer-available levels are typically found in “egg white” peel-off/tightening masks and specialty formulations where albumen is a primary functional component; these products can reach roughly 5–10% albumen (especially when using concentrated/powdered egg white protein) while remaining OTC, with higher levels being limited by odor, allergen/labeling considerations, and stability/preservative load.