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Albumen, also commonly known as egg whites, is a clear, liquid form of protein derived from chickens. It is widely used in cooking, medicine, industry, and photography. Albumen is mainly composed of protein, calcium, magnesium, and potassium, and is a high-quality protein source for humans.
Albumen is most commonly used in baking, where it provides structure to soften doughs and acts as a stabilizer in meringue and other light desserts. In medical treatments, albumen is often used as part of intravenous solutions to supply proteins and electrolytes to patients. It can also be used as a coating or a binder in other manufacturing processes. Albumen is an essential component of photographic film, acting as a protective layer in the emulsion.
The health benefits of albumen include providing essential amino acids, boosting the immune system, and aiding in the regulation of cholesterol levels in the body. It is also known for its high nutrient content, which includes vitamins, minerals, fatty acids, and antioxidants.
-Albumen is the main component of egg white, making up to around 90% of its content.
-Despite its clear color, albumen is very high in protein.
-Albumen has a low calorie content and is fat-free.
-Albumen is used to make egg replacers in vegan and vegetarian diets.
Other similar ingredients include casein, whey, and soy protein.
Albumen can also be used as a thickener for sauces, custards, and soups, as well as a stabilizer for meringues and other desserts. It can also be used to make vegan mayonnaise, and some people even use it to replace the white of eggs when baking.
Albumen is easy to store and very versatile, making it a great ingredient to have in your kitchen. It's also a great source of essential amino acids, minerals, and vitamins, making it a healthy choice for those looking to boost their nutrient intake. Plus, it's fat-free and low in calories.
