Munanvalkuainen

Munanvalkuainen, meaning egg white in Finnish, is the clear, viscous liquid contained within a bird egg that surrounds the yolk. It accounts for a substantial portion of the egg’s liquid content and serves as a protein-rich, low-fat component that can be separated from the yolk for a variety of culinary applications.

Composition: The white is mostly water, with about 10 percent dry matter consisting of proteins such as ovalbumin, ovotransferrin (conalbumin), ovomucoid, ovomucin, lysozyme, and avidin. It also contains trace minerals and small amounts of vitamins. Fresh egg white has a pH around 7.6–8.0, which shifts with aging or cooking.

Functional properties: Egg white foams readily and, when whipped, gains volume and a light, stable structure as the proteins unfold and trap air. It coagulates at temperatures around 60–65 C, a property used in meringues, soufflés, and mousses, and it can clarify stocks or act as a binding or emulsifying agent in some recipes.

Nutrition and safety: Egg white provides high-quality protein with little fat or carbohydrate. It is a source of riboflavin and selenium in the diet. Raw egg whites may carry pathogens such as Salmonella; they should be stored refrigerated and consumed cooked or pasteurized when used in raw form.

Storage and processing: Fresh munanvalkuainen can be refrigerated for several days and frozen for longer storage. For best foaming quality, avoid yolk contamination and use fresh eggs or pasteurized liquid egg whites when required.