Egg white, also known as albumen, is a complex mixture primarily composed of water, proteins, and small amounts of carbohydrates and minerals. The CAS number 9006-50-2 identifies this substance, which is derived from poultry eggs, particularly chicken eggs. The primary proteins in egg white include ovalbumin, ovotransferrin, and ovomucin, which contribute to its functional properties such as foaming, emulsification, and gelling. Egg white is approximately 90% water and 10% solid, with proteins making up the majority of the solid content. It is low in fat and carbohydrates, making it a popular ingredient in various culinary applications, including baking and cooking. Additionally, egg white has antimicrobial properties and is often used in food preservation. Its nutritional profile includes essential amino acids, making it a valuable source of protein. Due to its unique properties, egg white is also utilized in the food industry, pharmaceuticals, and cosmetics.

Egg white, poultry

9006-50-2: Egg white, also known as albumen, is a complex mixture primarily composed of water, proteins, and small amounts of carbohydrates and minerals. The CAS number 9006-50-2 identifies this substance, which is derived from poultry eggs, particularly chicken eggs. The primary proteins in egg white include ovalbumin, ovotransferrin, and ovomucin, which contribute to its functional properties such as foaming, emulsification, and gelling. Egg white is approximately 90% water and 10% solid, with proteins making up the majority of the solid content. It is low in fat and carbohydrates, making it a popular ingredient in various culinary applications, including baking and cooking. Additionally, egg white has antimicrobial properties and is often used in food preservation. Its nutritional profile includes essential amino acids, making it a valuable source of protein. Due to its unique properties, egg white is also utilized in the food industry, pharmaceuticals, and cosmetics.

<p>Albumin, egg is a protein product derived from the egg whites of avian species, predominantly chickens. It constitutes a significant portion of the proteins found in egg whites, specifically functioning as a carrier protein in various mechanisms. The extraction and purification of albumin from eggs ensure that it maintains its high functional integrity for research and industrial purposes.</p>

CAS 9006-50-2

Egg white, poultry

Albumin, egg

Ref: 3D-JAA00650