| Type of Protein |
Egg |
| Protein name |
Ovalbumin |
| Companies producing this protein |
|
| Function (dairy alternative, colorant, texture, taste...) |
Used for its foaming and emulsifying properties, mostly as egg white replacement (Nielsen et al., 2024).
|
| Target application (cheese, infant formula, meat...) |
Confectionary, cheese making (Nielsen et al., 2024)
|
| Purity requirement/purification values |
Has been purified at 98% (Upadhyay et al., 2016)
|
| Techno-functional properties |
Good foaming, gelling and emulsification properties (Beck et al., 2025)
|
| Nutritional properties |
Good source of essential amino acids, the peptide residues produced through proteolytic digestion of ovalbumin by the proteases present in the gastrointestinal tract showed antimicrobial activity, and it shows antioxidant activity (Rostamabadi et al., 2023).
|
| Advantages |
The gelling, foaming and emulsifying properties make ovalbumin perfect the use in baked good. On top of that it can be used as a carrier for sensitive bioactives/drugs (Rostamabadi et al., 2023)
|
| Challenges/risk factors |
|