Albumen Meaning: Definition, Examples, and Translations
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albumen
[ˈæl.bjʊ.mən ]
Definition
food science
Albumen, commonly known as egg white, is the clear liquid contained within an egg, surrounding the yolk. It is composed primarily of water (about 90%) and proteins (about 10%), making it a vital component in the structure and nutritional value of eggs. Albumen serves several functions, including providing protection to the yolk and contributing to the overall quality and stability of the egg during cooking. In the culinary world, egg whites are used in a variety of dishes and techniques, such as meringues, soufflés, and as a binding agent in recipes.
Synonyms
egg white, ovum white, whites.
Examples of usage
- The recipe requires three egg whites for the meringue.
- She carefully separated the yolk from the albumen.
- Albumen is often used for clarifying liquids in cooking.
- Beating the albumen until stiff peaks form is essential for the soufflé.
Translations
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Interesting Facts
Biology
- Albumen serves as a protective layer for egg yolks, providing nutrients and moisture for developing embryos.
- It consists mainly of water, proteins, and small amounts of minerals, making it vital for chick development.
- In addition to eggs, albumen is found in various proteins in animal tissues, serving similar protective roles.
Culinary Uses
- Many people use egg whites to create meringues, soufflés, and other fluffy dishes due to their unique properties when whipped.
- Albumen is a key ingredient in baking, adding structure and stability to cakes and cookies.
- In some diets, egg whites are favored for being low in calories while high in protein.
Art
- In the past, artists used albumen in photographic processes, such as albumen print, to create lasting images.
- The flexibility of albumen allowed for intricate details in photographs, making it a favored medium in the 19th century.
- The technique involved coating paper with egg white before applying photosensitive chemicals.
Health
- Albumen is largely composed of proteins like ovalbumin, which have important nutritional benefits.
- Some people may have allergies to egg white, impacting their dietary choices and requiring caution.
- Research suggests that consuming foods rich in albumen may aid in muscle development and overall health.
Origin of 'albumen'
Main points about word origin
- The word 'albumen' comes from the Latin 'albus,' meaning 'white,' reflecting its color.
- Historically, 'albumen' also referred to any white substance, indicating its importance in various contexts.
- It has been used in language since the mid-15th century to describe protein-rich liquids.
The term 'albumen' originates from the Latin word 'albumen,' meaning 'white' or 'white part of an egg.' This Latin term is derived from 'albus,' which translates to 'white.' The use of the word has evolved over the centuries, originally referring specifically to the white of an egg, but later expanding in various scientific contexts to refer to any substance with a white, opaque quality. In biological and nutritional discussions, albumen has been recognized for its high protein content and essential amino acids, making it a vital component in diets and culinary applications. The scientific community began to formalize its study in the 19th century, recognizing the significance of albumen's properties in a variety of fields, including food science, medicine, and nutrition.