Albumen ovi, also known as egg white or ovalbumin, is a protein-rich substance found in the egg of various avian species. It is the clear, viscous liquid that surrounds the yolk and is commonly known for its gelatinous appearance when cooked.
Albumen ovi is primarily composed of water, comprising around 90% of its volume. The other 10% consists of proteins, mainly ovalbumin, which is the most abundant protein in egg white. Ovalbumin is a globular protein that contributes to the thickening and coagulation when heated. It provides structural support to the yolk and acts as a protective layer, shielding it from external harm.
The albumen ovi also contains other crucial proteins, such as conalbumin and ovotransferrin, which possess antimicrobial properties, helping to prevent bacterial contamination. It also contains essential amino acids, vitamins, and minerals necessary for embryonic development in fertilized eggs.
Egg whites offer numerous culinary applications as they can be beaten into a foam and used in baking, meringues, soufflés, and other recipes requiring aeration or binding agents. Albumen ovi is known for its ability to denature and coagulate when heated, resulting in a solid white mass. This coagulated egg white is a key ingredient in dishes like omelets, quiches, and custards.
Furthermore, albumen ovi has gained popularity in various industries, such as protein purification, pharmaceutical production, and cosmetics. It is utilized in these domains due to its numerous functional properties and wide availability.
