Ingredient
Egg white
The clear protein-rich portion of an egg.
What it is
-
Egg white is part of egg.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Egg White and Yolk Protein Atlas: New Protein Insights of a Global Landmark Food (Foods 12(18):3470) 1. Introduction authoritative
-
Egg white comes from Gallus gallus.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Egg White and Yolk Protein Atlas: New Protein Insights of a Global Landmark Food (Foods 12(18):3470) 1. Introduction authoritative
- Applies
- Identity confidence resolved
What it brings to a dish
-
Egg white serves to firm.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
- Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery (Foods 13(12):1834) 4.1. Application of EW Proteins as Gelling Agents in Foods authoritative
-
Egg white serves to bind.
Reasonable evidence
- Evidence type
- professional consensus
- Confidence
- medium
- Sources
- Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery (Foods 13(12):1834) 4.1 (Application of EW Proteins as Gelling Agents in Foods) authoritative
-
Egg white serves to foam.
Reasonable evidence
- Evidence type
- professional consensus
- Confidence
- high
- Sources
- Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality (Foods 12(13):2531) 1 (Introduction) authoritative
-
Egg white serves to gel.
Reasonable evidence
- Evidence type
- professional consensus
- Confidence
- high
- Sources
- Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality (Foods 12(13):2531) 1 (Introduction) authoritative
-
Egg white serves to emulsify.
Reasonable evidence
- Evidence type
- professional consensus
- Confidence
- high
- Sources
- Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality (Foods 12(13):2531) 1 (Introduction) authoritative
How it behaves when cooked
-
Egg white is governed by thermal protein denaturation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery (Foods 13(12):1834) 2.2. Gelation Mechanisms of EW Proteins authoritative
-
Egg white is governed by aeration.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance (Foods 14(2):198) 1. Introduction authoritative
-
Egg white is governed by protein coagulation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery (Foods 13(12):1834) 2.2. Gelation Mechanisms of EW Proteins authoritative
-
Egg white is governed by gelation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery (Foods 13(12):1834) 2.2. Gelation Mechanisms of EW Proteins authoritative
-
Egg white is governed by acid-driven denaturation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- medium
- Sources
- Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance (Foods 14(2):198) 3.1. Foaming Properties authoritative