Egg Albumin 25g
Chemical & Physical Properties:
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Composition: Primarily ovalbumin, along with conalbumin, lysozyme, and other minor proteins
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Molecular Formula: C₁₂₁H₁₈₆N₃₂O₃₉S₃ (for ovalbumin)
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Appearance: Fine, white to light yellow powder
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Solubility: Highly soluble in water; forms a gel when heated
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pH (in solution): 6.5–7.5
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Protein Content: Typically ≥80%
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Moisture Content: ≤10%
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Denaturation Temperature: ~80°C
Description:
Egg albumin powder is a high-purity, dehydrated protein product derived from egg whites. It is a fine, white to slightly yellowish powder known for its excellent foaming, emulsifying, gelling, and binding properties. Egg albumin powder is widely used in food processing, pharmaceuticals, laboratory research, and industrial applications due to its high protein content and functional versatility.
