Albumin, egg is widely used in the food industry as a binding and emulsifying agent, particularly in baking and confectionery. It helps improve texture and stability in products like meringues, soufflés, and cakes. In the pharmaceutical sector, it serves as a stabilizer in vaccines and drug formulations, ensuring the integrity of active ingredients. Additionally, it is utilized in biotechnology and research as a protein standard or blocking agent in assays like ELISA. Its ability to form gels and foams also makes it valuable in cosmetic products for enhancing consistency and application properties.