Egg Ingredient Details
(return to the egg free shopping guide)
Albumin: The albumin, another name for the egg white, is approximately 65% of the liquid weight of an egg. This is the main source of the egg protein and other nutrients. When beaten, this makes a foam crucial to making soufflés, omelets and cakes.
Lecithin: Lecithin is used widely in foods as an emulsifier and lubricant as well as being sold in capsules. In processed foods and as capsules, lecithin is typically derived from either soy or from eggs. Among other products, lecithin is common in many snack foods, including candy bars and chocolate products.
Livetin: Livetin is one of the three major water soluble proteins in egg yolks. Also known as serum albumin, it is responsible for the transportation of fatty acids during the consumption of eggs.
Egg white proteins: Ovalbumin is the main protein in the egg white, responsible for about 54% of proteins in the egg white. Also, in the egg white are lysozyme, responsible for about 3% of the protein in the egg white. Lysozyme is also a natural antibiotic.
