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
In culinary applications, egg white is widely used as a binder, emulsifier, and leavening agent. It is