1 Product identity
Ingredient risk
1 ingredient to use with caution
Egg White Protein Isolate Chocolate Milk Flavor
BrandBlonyx→Amino acid/Protein Powder 17 ingredients 1 caution DSLD #214922Net contents: 26 Ounce(s)
Target: Adults and Children 4 years and above
DSLD entry: 2020-03-24
2 Ingredients (17)
IngredientGroupSafety
CaloriesCalories—
Total FatFat (unspecified)—
Total CarbohydratesCarbohydrate—
Dietary FiberFiber (unspecified)—
Total SugarsSugar—
Added SugarsSugar—
ProteinProtein (unspecified)—
Cane SugarSucrose—
natural Chocolate flavorcocoa—
Cocoacocoa—
Guar GumGuar—
Sea SaltSea Salt—
Sunflower Lecithinlecithin—
Ingredient amounts require the full DSLD label. View full label at NIH DSLD →
⚠️ Use with caution — restricted in some markets
Iron — Iron supplementation in iron-replete patients may increase cardiovascular and cancer risk — always document deficiency before prescribing [1].
3 Safety cross-reference
Iron — Use with Caution
⚠ GI upset, constipation
⚠ Fatal toxicity in children
Sodium — Conditionally Safe
⚠ Hypertension
⚠ Fluid retention
Potassium — Conditionally Safe
⚠ Hyperkalemia risk
⚠ Dangerous with ACE inhibitors
Egg White Protein — Limited Evidence
⚠ Egg allergy
⚠ Avidin in raw whites (cooked is safe)
4 Label claims
• Nutrient
• All Other
• Structure/Function
5 Data source
DSLD ID214922
Full labelView at NIH DSLD →
SourceOffice of Dietary Supplements, NIH
Market statusOn market
Entry date2020-03-24
6 More from Blonyx
View Blonyx Safety Scorecard → 1 products
7 Cite this page
Vancouver
Pkhakadze G. Egg White Protein Isolate Chocolate Milk Flavor — product analysis [Internet]. Tbilisi: Public Health Institute of Georgia; 2026 [cited 2026 Aug 25]. Available from: https://supplement.ge/products/dsld-214922/
CC BY 4.0. Product data from NIH DSLD; safety analysis by SupplementIndex.
GP
Analyzed by SupplementIndex
PHIG · Editor-in-Chief: Prof. Giorgi Pkhakadze, MD, MPH, PhD
Product data sourced from the NIH Dietary Supplement Label Database (DSLD). Safety cross-referencing by SupplementIndex. This analysis is for informational purposes only. For corrections: info@accreditation.ge.
Publisher: PHIG
Publisher: PHIG