Albumenisation, also spelled albuminisation, is a chemical and biological process that occurs when albumen, a protein found in egg whites or other animal substances, undergoes specific changes in composition or structure. The process typically involves transforming a liquid or non-solid substance into a solid or gel-like form, resembling the consistency and texture of albumen.
In the context of cooking and food science, albumenisation refers to the coagulation or denaturation of albumen proteins through heat or chemical reactions. For example, when egg whites are beaten vigorously or exposed to heat, the albumen proteins unfold and form a network of interconnected strands, resulting in the formation of a solid, white mass. This is commonly observed in the preparation of meringues and soufflés.
Furthermore, albumenisation can occur outside culinary applications, such as in the field of chemistry or biology. In chemical synthesis or laboratory experiments, albumenisation can involve the conversion of a liquid or solution into a solid or gel-like state by introducing certain substances or manipulating specific conditions.
Overall, albumenisation is a process that encompasses the transformation of albumen or albumen-like substances into a solid or gel-like texture, achieved through various methods such as heat, mechanical agitation, or chemical reactions. Whether in the culinary domain or scientific settings, albumenisation plays a crucial role in altering the texture and properties of various substances.
