Pronunciation: [al-BYOO-mehn]

The protein portion of the egg white, comprising about 70 percent of the whole. Albumin is also found in animal blood, milk, plants and seeds.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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