Albumin

Albumin - egg protein

Albumin is the main protein contained in chicken egg white. It accounts for about 60% of the total egg protein.

Sources and types

The main source of albumin is chicken eggs. In addition, albumin is contained in the eggs of other birds, as well as in some plant products, in particular soybeans and wheat. 

There are two main types of albumin:

- Ovalbumin - the most common type, accounts for about 54% of total egg protein

- Conalbumin - about 12% of egg protein

Properties and functions

Albumin plays an important role in the body, its main functions are:

- Transport of substances in the body

- Maintaining the oncotic pressure of blood plasma

- Detoxification, binding and elimination of toxins  

- Antioxidant protection

Albumin is soluble in water, stable when heated. Thanks to these properties, it is widely used in the food industry.

Application

Albumin is used:

- In the confectionery industry - for the preparation of marshmallows, nougat, foams  

- Beverage production - for clarifying drinks, stabilizing foam

- As a foaming and emulsifying agent in sausage production

- In the pharmaceutical industry - to stabilize dosage forms, vaccines

So albumin is a versatile and valuable food protein from eggs that is actively used in many industries.