Valkuaiseen

Valkuaiseen is a Finnish term that translates to "egg white" in English. It refers to the clear, viscous liquid that surrounds the yolk of an egg. Primarily composed of water (about 90%) and proteins (about 10%), egg white also contains trace amounts of minerals and vitamins.

The main proteins found in egg white include albumin, ovotransferrin, and ovomucin. These proteins play crucial roles in the egg's structure and nutrition. Albumin is the most abundant protein and is responsible for the egg white's ability to foam when beaten, a property essential in baking for creating light and airy textures. Ovotransferrin has antimicrobial properties, helping to protect the egg from bacterial contamination. Ovomucin contributes to the gel-like consistency of the egg white.

In culinary applications, egg white is widely used as a binder, emulsifier, and leavening agent. It is a key ingredient in dishes such as meringues, soufflés, macarons, and angel food cake. Beyond baking, egg whites are also used in cocktails for their ability to create a frothy texture and are sometimes incorporated into savory dishes for thickening or binding. Nutritionally, egg white is a good source of protein and is very low in fat and cholesterol. It is often favored by individuals seeking to increase protein intake while limiting fat consumption.