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Egg White. The viscous and translucent portion of the egg that is made up of some 86% moisture and 11% protein, with the remaining 3% consisting of lipids (q.v.), carbohydrates (q.v.) and ash (q.v.). The principal egg proteins (q.v.) are ovalbumin (q.v.), conalbumin (q.v.), and ovomucin (q.v.), representing, respectively, 54%, 13%, and 11% of the total protein content.