Egg white

The egg white or egg white ( albumen ovi Latin or album. Ovi ) is a mixture of thin liquid and gelatinous ingredients to the yolk of the eggs of reptiles, egg-laying mammals ( monotremes ) and birds. It serves to protect and contain the growing embryo important substances such as water, certain proteins, ions, and water-soluble vitamins.

According to the dictionary is " egg white ", the Austrian term for "protein", while the colloquial name for the egg whites, according to other sources 'protein'.

The word "protein " means any protein in the same biochemical sense. In egg white of chicken eggs is less protein than in egg yolk, the " egg ", which consists of 16 % protein.

Nutritional value

Albumen of chicken eggs addition to water, from about 40 different proteins (11%), of which the ovalbumin constitutes two thirds of the weight. It also contains important electrolytes and trace elements. In 100 g of egg white are 170 mg of sodium ion, 155 mg of potassium ion, 11 mg of calcium ions, 20 mg and 0.2 mg of bound phosphorus bound iron, as well as vitamins A, B1, B2, C, and niacin.

The egg white itself is virtually free of cholesterol.

Use

• Egg white is a common baking ingredient in the baking of sweet pastries. Egg whites can be foam - the egg whites - beat, for example, sauces and pastries loose, light and airy to keep. From egg whites also own pastries can be produced, such as the meringue ( meringue ). For clarification of broth it is likewise used.

• In oenology egg whites for fining of wines of high quality is used.

• In the bindery egg white was used for gilding with real gold leaf. These gilts are distinguished by special shine and durability, their durability can be expected after centuries. Due to the elaborate preparations and the assumption that you are printing on leather should be exclusively vegetable tanned and dyed, this type of gold is rarely used.