Researchers from the Faculty of Allied Health Sciences, Chulalongkorn University, are pleasing noodle lovers with Udon and Vermicelli products made from 100 percent egg white that are high in protein, low in fat, and gluten-free, suitable for health lovers and those who wish to control their weight, the elderly, people with certain diseases, and cancer patients. The team hopes to expand the market all over Asia to meet the health and nutrition needs of the present generation.

Egg white is an excellent source of protein, rich in amino acids that are essential to the body, with no cholesterol. It is also easy to digest. The body can use it to the fullest to build muscles and strengthen the immune system. Therefore, boiled egg whites are recommended for the elderly and people with health problems who require high protein but low fat, such as those with hyperlipidemia, cancer, kidney disease, diabetes, or those who want to control their weight.


                                                             Asst. Prof. Dr. Sathaporn Ngam-ukos,
                                                             Department of Nutrition and Dietetics
                                            Faculty of Allied Health Sciences, Chulalongkorn University

However, eating boiled egg whites every day and over a long period can be boring, and people may stop eating them altogether.  Asst. Prof. Dr. Sathaporn Ngam-ukos, the co-founder of Thandee Innofood Co., Ltd. under CU Innovation Hub together with a research team from the Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, has come up with an idea to convert egg whites into noodles — one of the favorite foods that Thais and other Asians never tire of consuming on a daily basis.  


                              Tann:D” egg white noodles, Udon and Vermicelli products made from 100 percent egg white that are high in protein, CU Innovation Hub

                                                                Tann:D” egg white noodles

Asst. Prof. Dr. Sathaphon detailed the highlight of the company’s egg white protein product line under the name “Tann:D” that “our noodles are made from 100 percent egg white with no flour, no gluten, no preservatives. More importantly, the noodles don’t taste like boiled eggs because of the technology to coat the egg white with plant-based protein so that they can be rolled out into flour-like strands such as vermicelli, Udon, or Chinese vermicelli that consumers are familiar with.”

At the moment, “Tann:D” egg white noodles are now available as ready-to-eat food, 100 grams/pack providing 7 grams of protein at 35 calories or the equivalent of eating half an apple.


“The noodles are ready to eat without having to blanch or boil first.  They can be eaten right out of the package, or used in either savory or sweet dishes as your creativity could dream up.  Some people might use them to make Lod Chong, or Sarim — the Thai desserts,” said Asst. Prof. Dr. Sathaporn while explaining the concept of health products that must be easy, convenient, and delicious to meet the needs of health-conscious consumers. 

Apart from rice vermicelli and Udon noodles, Asst. Prof. Dr. Sathaporn revealed that the team is working on developing more variety of noodle products, as well as other forms of ready-to-eat health foods such as egg white digestive beverages. 

“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 concluded.

“Tann:D” egg white noodles are available at general health food stores and can be ordered via Facebook page “” or Line@: