egg white

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egg white

The albumen of an egg, used especially in cooking.



egg white

a solution of protein in water which is secreted by the oviduct of birds and some reptiles. Albumen surrounds the embryo and yolk which it cushions within the shell of the egg. It is eventually absorbed by the embryo as food.

Patient discussion about egg white

Q. Is there any difference between brown eggs and white eggs? My fitness instructor suggested me to have brown eggs instead of white eggs so is there any difference between brown eggs and white eggs?

A. I have to agree with you. Never heard of any difference between the two and it doesnt sound reasonable that one is better to your health than the other...

More discussions about egg white
References in periodicals archive ?
Milk and egg albumen are superior to human saliva in preserving human skin fibroblasts.
Table 3--pH of egg albumen submitted to different methods of shell treatment according to storage time (days) *.
penicillata on fresh egg albumen induced paw oedema in adult male guinea pigs to find out the effective dose for further use in experimental studies.
penicillata on two models of experimentally induced inflammation, namely, the fresh egg albumen induced paw oedema and production of granuloma by subcutaneous implantation of cotton pellet.
McDonalds Chicken McNuggets Chicken (53 per cent), water, hydro-genated vegetable oil, wheat flour, maize flour, potato starch, vegetable oil, modified wheat starch, natural flavourings, egg albumen, salt, potassium chloride, maize starch, maize polenta, black pepper.
A mix of egg albumen - with a total nitrogen content of 14 per cent - and water, it is baked on for an hour at 50C and a humidity of 30 per cent.
Corticosterone concentrations in egg albumen has been suggested as a non invasive indicator of stress in laying hens, as indicated by the facts that higher corticosterone concentrations in albumen can affect phenotype and embryonic development of offspring (Saino et al.
The composition of yolk in the hen's egg consists of approximately 33% lipid and 17% protein while the egg albumen is a source of water, proteins and minerals to embryo during development (Johnson, 2000; Kassis et al.
The diversity of the use egg albumen is associated with its functional properties that play a role in the processing food industry, such as a thickener and foaming agent because the egg albumen is easy to coagulate and form a foam (Watson, 2002; Murwani, 2012).
Samples of 264 eggs of each genotype in both rearing systems which were collected 11 times with 4-wk intervals (4 eggs in cages and 6 eggs in organic pens, respectively, per replication of each examination period) throughout the entire trial phase, were used to determine the egg albumen ratio, egg yolk ratio, and egg shell ratio.
Genetics polymorphisms in the egg albumen proteins of the domestic fowls.
In addition, egg albumen was known to contain inhibitors against various enzymes such as ovomucoid, ovoinhibitor, and etc.