Albumen: meaning, definitions and examples
๐ฅ
albumen
[ หรฆl.bjส.mษn ]
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:
๐ต๐น albumina
๐ฎ๐ณ เค เคฒเฅเคฌเฅเคฎเคฟเคจ
๐ฉ๐ช Albumin
๐ฎ๐ฉ albumin
๐บ๐ฆ ะฐะปัะฑัะผัะฝ
๐ต๐ฑ albumina
๐ฏ๐ต ใขใซใใใณ
๐ซ๐ท albumine
๐ช๐ธ albรบmina
๐น๐ท albumin
๐ฐ๐ท ์๋ถ๋ฏผ
๐ธ๐ฆ ุฃูุจูู ูู
๐จ๐ฟ albumin
๐ธ๐ฐ albumรญn
๐จ๐ณ ็ฝ่็ฝ
๐ธ๐ฎ albumin
๐ฎ๐ธ albumรญn
๐ฐ๐ฟ ะฐะปัะฑัะผะธะฝ
๐ฌ๐ช แแแแฃแแแแ
๐ฆ๐ฟ albumin
๐ฒ๐ฝ 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.