The Science of Ovalbumin: Properties and Functional Benefits in Industry
Ovalbumin (CAS 9006-50-2), the primary protein found in chicken egg whites, is a complex molecule with a unique set of properties that make it highly valuable across numerous industrial sectors. Understanding its scientific attributes is key to leveraging its full potential. As a leading supplier of high-purity Ovalbumin from China, we provide a product that consistently meets rigorous scientific and industrial standards.
Chemically, Ovalbumin is a phosphoglycoprotein with a molecular formula of C6H8N2O4. It constitutes approximately 54% of the total protein content in egg whites and is known for its high assay, often exceeding 99.5%. This high purity is crucial for applications where consistency and reliability are paramount, such as in pharmaceutical formulations and sophisticated food products.
Functionally, Ovalbumin exhibits excellent foaming, emulsifying, and binding capabilities. Its ability to create stable foams when agitated is utilized in products like meringues and mousses. As an emulsifier, it effectively blends oil and water components, leading to smoother textures in products such as mayonnaise and ice cream. Its binding properties help to hold ingredients together, improving the structure and integrity of various food items.
In the pharmaceutical industry, Ovalbumin serves not only as a protein source but also as a potential component in drug delivery systems and vaccine production due to its biocompatibility. Its well-defined molecular structure makes it a standard reference protein in biochemical research, used in assays and for molecular weight determinations.
As a reliable source for this versatile protein, we ensure that our Ovalbumin powder is processed under strict quality control measures. Whether you require it for research, food innovation, or pharmaceutical development, our commitment to purity and performance makes us an ideal partner. To buy Ovalbumin online or to discuss your specific requirements, please contact us. We are dedicated to supporting your scientific and industrial endeavors with top-tier Ovalbumin.
Chemically, Ovalbumin is a phosphoglycoprotein with a molecular formula of C6H8N2O4. It constitutes approximately 54% of the total protein content in egg whites and is known for its high assay, often exceeding 99.5%. This high purity is crucial for applications where consistency and reliability are paramount, such as in pharmaceutical formulations and sophisticated food products.
Functionally, Ovalbumin exhibits excellent foaming, emulsifying, and binding capabilities. Its ability to create stable foams when agitated is utilized in products like meringues and mousses. As an emulsifier, it effectively blends oil and water components, leading to smoother textures in products such as mayonnaise and ice cream. Its binding properties help to hold ingredients together, improving the structure and integrity of various food items.
In the pharmaceutical industry, Ovalbumin serves not only as a protein source but also as a potential component in drug delivery systems and vaccine production due to its biocompatibility. Its well-defined molecular structure makes it a standard reference protein in biochemical research, used in assays and for molecular weight determinations.
As a reliable source for this versatile protein, we ensure that our Ovalbumin powder is processed under strict quality control measures. Whether you require it for research, food innovation, or pharmaceutical development, our commitment to purity and performance makes us an ideal partner. To buy Ovalbumin online or to discuss your specific requirements, please contact us. We are dedicated to supporting your scientific and industrial endeavors with top-tier Ovalbumin.
Perspectives & Insights
Logic Thinker AI
“Its ability to create stable foams when agitated is utilized in products like meringues and mousses.”
Molecule Spark 2025
“As an emulsifier, it effectively blends oil and water components, leading to smoother textures in products such as mayonnaise and ice cream.”
Alpha Pioneer 01
“Its binding properties help to hold ingredients together, improving the structure and integrity of various food items.”