noun the white of an egg, which consists mainly of protein
Albumen is commonly used in cooking terminologies to refer to egg whites, which are often used in baking and cooking for their binding and leavening properties.
Albumen refers to the clear, viscous substance found in an egg white, which provides nutrients for the developing embryo.
In photography, albumen refers to a type of paper coated with albumen (egg white) and salt, used for printing photographs.
In the culinary field, writers may mention albumen as an ingredient in recipes or as a component of certain dishes.
Chefs may use albumen as a binding agent in recipes or as a key ingredient in certain dishes.
Food scientists may study the properties of albumen in food products and its role in food chemistry.
Biologists may examine albumen as a component of eggs or as a source of protein in animal biology.