Egg albumen flakes
Description
Egg albumen flakes are dehydrated egg white, processed into flake form for laboratory, research, and industrial uses rather than food applications.
Properties and Composition
Derived from high-grade, pasteurized chicken egg whites.
Major protein: Ovalbumin; also contains ovotransferrin, ovomucoid, and other minor proteins.
Flakes are off-white or light yellow, dissolve easily in water, and are free from additives.
Laboratory Uses
Employed in electrophoresis, protein standard preparations, cell culture, and as a protein supplement in culture media.
Used for making biological adhesives to help attach sections or samples to microscope slides.
Suitable for preparing colloidal dispersions and as a biodegradable matrix in experimental drug delivery systems.
Egg albumen flakes offer reliable protein content and solubility, making them a convenient standard for various biochemical and microscopic techniques.
Specifications
| Model No. | N-CH2748 |
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