Egg white protein is the clear liquid (also called the albumen) contained within a whole egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg, and it forms around both fertilized and unfertilized egg yolks. The primary purpose of the egg white is to protect the yolk and provide additional nutrition for the growth of the embryo upon fertilization. Egg white consists primarily of about 90% water into which is dissolved 10% proteins. Unlike the yolk, which is high in fats and cholesterol (out of which hormones are manufactured), egg white protein powder contains almost no fat and the carbohydrate content is less than 1%.