Salted duck egg is pickled whole duck egg with saturated saline or coating with salted and laterite paste for 25-30 days and is commonly consumed as a side dish with rice gruel for breakfast in Asia. Egg yolk is widely used in Chinese foods such as moon cakes and zong zi (Chi & Tseng, 1998). However, salted duck egg white (containing 10% protein and 6%-10% sodium chloride) is normally discarded as waste product after collection of egg yolk and it leading to environmental pollution (Huang, Tsai, & Pan, 1999). In Taiwan, salted duck egg white around 3,260 tons/year is discarded as a waste product (Fu, 2016). Fewer research has been done on salted duck egg white to earn more benefit of egg white such as manufacture of salted egg white sufu (Chen, Wang, Chen, & Tan, 2019) and protein hydrolysates on improvement of the quality of pacific white shrimp (Kaewmanee, Benjakul, & Visessanguan, 2009b). Since salt plays an important role in food industry, it is widely used in food as a preservative, antimicrobial agent and flavor enhancer (Albarracín, Sánchez, Grau, & Barat, 2011). However, high salt consumption significantly increases the risk of many diseases such as high blood pressure, strokes and ischemic heart disease (Wentzel-Viljoen, Steyn, Ketterer, & Charlton, 2013). According to the report of Huang, Tsai, and Cheng (1996), dried salted duck egg white powder contains 30% sodium chloride and hygroscopic properties, which makes it less suitable for food application. Therefore, desalination is a key point for salted duck egg white to widely use in food system. Vandanjon, Johannsson, Derouiniot, Bourseau, and Jaouen (2007) stated that small molecules like sugar and salt can be separated from protein solution by