Additional Information for Egg Albumen
Egg albumen, also known as egg white, is a common ingredient found in the supply class Chemicals in the supply group Chemicals and Chemical Products. It is the clear liquid that surrounds the yolk of an egg. Egg albumen is primarily composed of water and proteins, including ovalbumin, conalbumin, and ovotransferrin.
Egg albumen has various applications in the chemical industry. It is often used as a foaming agent, emulsifier, and stabilizer in food products, such as meringues, soufflés, and baked goods. It can also be used in the production of pharmaceuticals, cosmetics, and personal care products.
In addition to its chemical properties, egg albumen is a valuable source of nutrition. It is low in fat and cholesterol, while being rich in high-quality proteins, vitamins, and minerals.
When using egg albumen in chemical applications, it is important to consider factors such as storage conditions, handling procedures, and potential allergenicity. It is also crucial to comply with relevant regulations and guidelines to ensure product safety and quality.
Overall, egg albumen is a versatile ingredient in the Chemicals supply class, offering both functional and nutritional benefits in various industries.
Related Item Names for INC 24210 Egg Albumen
NATO Stock Numbers with Item Name 24210 Egg Albumen Page 1 of 1
- 0653
- RNCC: 3 | RNVC: 2 | DAC: 1
- V007-250 G
- RNCC: 6 | RNVC: 9 | DAC: 9
- 11841.02
- RNCC: 3 | RNVC: 2 | DAC: 3
- 1193
- RNCC: 3 | RNVC: 1 | DAC: 4
- 33008
- RNCC: 3 | RNVC: 1 | DAC: 6