Ovalbumin from Egg White CAS:9006-59-1

Nutritional Importance: Ovalbumin is an excellent source of high-quality protein that contains all the essential amino acids necessary for human health. It contributes to muscle growth, tissue repair, enzyme production, and hormone synthesis.

Foaming and Emulsifying Properties: Ovalbumin acts as a natural emulsifier and foaming agent, allowing it to stabilize and emulsify oil and water-based ingredients in food preparations. This property is especially useful in creating aerated structures in baked goods like cakes and meringues.

Binding and Gelation: Ovalbumin can form gels when heated, contributing to the texture and firmness of products such as custards, puddings, and mousses. It also aids in binding ingredients together in processed meat products like sausages or meatloaf.

Food Industry Applications: Ovalbumin is commonly used in the food industry as an additive due to its functional properties. It helps improve texture, consistency, and stability in various food products such as sauces, dressings, mayonnaise, and ice cream.

Research and Pharmaceutical Applications: Ovalbumin is widely studied in scientific research and can serve as a model protein for understanding protein folding, stability, and structure. It is also used in the production of vaccines and immunological research as it can induce an immune response and acts as an antigen.

Cosmetic and Personal Care Products: Ovalbumin is found in some cosmetic and personal care products, particularly those that require emulsification and stabilization properties. It can be utilized in products such as shampoos, conditioners, lotions, and creams.