Valkuaisosissa

Valkuaisosissa refers to the egg white, the clear, viscous fluid that surrounds the yolk of an egg. It is primarily composed of water, about 90%, and proteins, making up the remaining 10%. The main protein found in egg white is albumin.

The texture of egg white changes when it is heated. Raw egg white is liquid and translucent, while cooked egg white becomes opaque and solid. This property is due to the denaturation of proteins, where their three-dimensional structure unfolds and then re-forms into a new, stable network. This process is fundamental to cooking techniques like meringues and soufflés.

Egg whites are also known for their emulsifying and binding properties, which are utilized in various culinary applications. They can help to stabilize mixtures and hold ingredients together. In baking, whipped egg whites can incorporate air, leading to lighter and fluffier textures in cakes and cookies.

Nutritionally, egg whites are a good source of high-quality protein and contain very little fat and carbohydrates. They are often consumed by individuals seeking to increase their protein intake without adding significant calories or fat. Historically, egg whites have also found uses beyond food, such as in traditional medicine and as a binding agent in certain types of paints and adhesives.