Egg albumin

Egg albumin is made up of about 10% proteins and of about 1% glucose – everything else is water; it is therefore apparent that the food industry is interested just in the solid matter, the proteins especially.
Egg albumin is a foaming agent with the property, if vigorously beaten, to enclose the air bubbles which are made during the beating process and to hold them for a relatively long period; these properties come from the proteins, the globulins especially, which give the whipping power (catching the air bubbles with consequent increase of volume), while ovomucine and lysozyme give stability to the foam (keeping the foam compact even after the beating is stopped), and ovoalbumin and conalbumin which coagulate at low temperatures and fix the structure of the foam after the cooking process, achieved without having to reach temperatures so high to affect taste and color of the finished product.