Albumen (album)

Albumen, also commonly referred to as egg white, is the clear liquid contained within an egg. It is primarily composed of water (around 90%) and proteins, particularly albumin. Albumen plays a crucial role in the nutrition and development of avian embryos.

Composition and Properties:

Albumen is a complex mixture of proteins, carbohydrates, minerals, and water. The proteins in albumen include ovalbumin (the most abundant), conalbumin (also known as ovotransferrin), ovomucoid, lysozyme, ovomucin, and avidin. These proteins contribute to the albumen's unique properties, such as its ability to coagulate when heated, forming a solid white mass. Albumen is also known for its foaming capacity, which is important in culinary applications like meringues and soufflés.

Function:

In nature, albumen serves multiple vital functions for the developing embryo. Primarily, it provides a source of protein and amino acids necessary for the embryo's growth. The albumen also acts as a shock absorber, protecting the embryo from mechanical damage. Furthermore, certain proteins in albumen, such as lysozyme, have antibacterial properties, safeguarding the embryo from infection.

Culinary Uses:

Albumen is widely used in cooking and baking. Its ability to foam and stabilize air bubbles makes it essential for creating light and airy textures in foods like meringues, cakes, and mousses. It's also used as a binding agent and a clarifying agent in stocks and broths. Egg white is often consumed as a high-protein, low-fat food source.

Industrial Applications:

Beyond culinary uses, albumen has industrial applications. For instance, it is used in the production of adhesives, photographic paper, and certain pharmaceuticals. Its unique protein composition and functional properties make it a valuable ingredient in various industrial processes.

Allergies:

Egg white is a common allergen. Some individuals are allergic to one or more of the proteins present in albumen, leading to allergic reactions ranging from mild skin rashes to severe anaphylaxis.