Albumen: meaning, definitions and examples

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albumen

 

[ หˆรฆl.bjสŠ.mษ™n ]

Noun
Context #1 | Noun

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, soufflรฉs, 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 soufflรฉ.

Translations

Translations of the word "albumen" in other languages:

๐Ÿ‡ต๐Ÿ‡น albumina

๐Ÿ‡ฎ๐Ÿ‡ณ เค…เคฒเฅเคฌเฅเคฎเคฟเคจ

๐Ÿ‡ฉ๐Ÿ‡ช Albumin

๐Ÿ‡ฎ๐Ÿ‡ฉ albumin

๐Ÿ‡บ๐Ÿ‡ฆ ะฐะปัŒะฑัƒะผั–ะฝ

๐Ÿ‡ต๐Ÿ‡ฑ albumina

๐Ÿ‡ฏ๐Ÿ‡ต ใ‚ขใƒซใƒ–ใƒŸใƒณ

๐Ÿ‡ซ๐Ÿ‡ท albumine

๐Ÿ‡ช๐Ÿ‡ธ albรบmina

๐Ÿ‡น๐Ÿ‡ท albumin

๐Ÿ‡ฐ๐Ÿ‡ท ์•Œ๋ถ€๋ฏผ

๐Ÿ‡ธ๐Ÿ‡ฆ ุฃู„ุจูˆู…ูŠู†

๐Ÿ‡จ๐Ÿ‡ฟ albumin

๐Ÿ‡ธ๐Ÿ‡ฐ albumรญn

๐Ÿ‡จ๐Ÿ‡ณ ็™ฝ่›‹็™ฝ

๐Ÿ‡ธ๐Ÿ‡ฎ albumin

๐Ÿ‡ฎ๐Ÿ‡ธ albumรญn

๐Ÿ‡ฐ๐Ÿ‡ฟ ะฐะปัŒะฑัƒะผะธะฝ

๐Ÿ‡ฌ๐Ÿ‡ช แƒแƒšแƒ‘แƒฃแƒ›แƒ˜แƒœแƒ˜

๐Ÿ‡ฆ๐Ÿ‡ฟ albumin

๐Ÿ‡ฒ๐Ÿ‡ฝ albรบmina

Word origin

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.

Word Frequency Rank

With rank #15,911, this word belongs to specialized vocabulary. While not common in everyday speech, it enriches your ability to express complex ideas.