Albumin, egg
99%
- Product Code: 98765
CAS:
9006-50-2
| Molecular Weight: | ?4.5? g./mol | Molecular Formula: | |
|---|---|---|---|
| EC Number: | MDL Number: | ||
| Melting Point: | Boiling Point: | ||
| Density: | Storage Condition: | 2-8°C |
Product Description:
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.
Product Specification:
| Test | Specification |
|---|---|
| Appearance | powder |
| Purity | 98.5-100 |
| Infrared Spectrum | Conforms to Structure |
| NMR | Conforms to Structure |
Sizes / Availability / Pricing:
| Size | Availability | Price | Quantity |
|---|---|---|---|
| 25g | 10-20 days | ฿9,450.00 |
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| 5g | 10-20 days | ฿6,300.00 |
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| 500g | 10-20 days | ฿28,400.00 |
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| 100g | 10-20 days | ฿14,180.00 |
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| 1g | 10-20 days | ฿4,370.00 |
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Albumin, egg
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.
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| Stable in pH range | - |
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| INCI | - |
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