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Catalog Number:
47364
CAS Number:
9006-59-1
Albumin from chicken egg white
Purity:
≥ 78% (Assay, protein content)
Synonym(s):
Albumin from hen egg white, Ovalbumin
Documents
$40.00 /250G
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Product Information

Albumin from chicken egg white is a highly versatile protein widely recognized for its exceptional binding properties and stability. This compound is primarily utilized in various applications across the pharmaceutical, food, and biotechnology industries. Its unique ability to stabilize emulsions and foams makes it an essential ingredient in the formulation of vaccines, where it serves as a carrier protein, enhancing the efficacy and stability of the active components. Additionally, its role as a food additive is significant, as it improves texture and shelf life in products ranging from baked goods to sauces.

Researchers and industry professionals appreciate albumin from chicken egg white for its biocompatibility and low immunogenicity, making it an ideal choice for drug delivery systems and tissue engineering applications. Its high solubility and excellent water retention properties further enhance its functionality in various formulations. With its broad range of applications and benefits, this compound stands out as a reliable and effective solution for enhancing product performance in multiple sectors.

Synonyms
Albumin from hen egg white, Ovalbumin
CAS Number
9006-59-1
Purity
≥ 78% (Assay, protein content)
Molecular Weight
0
MDL Number
MFCD00130424
PubChem ID
3277971
Appearance
White to off-white powder
Conditions
Store at 2 - 8 °C
General Information
Synonyms
Albumin from hen egg white, Ovalbumin
CAS Number
9006-59-1
Purity
≥ 78% (Assay, protein content)
Molecular Weight
0
MDL Number
MFCD00130424
PubChem ID
3277971
Appearance
White to off-white powder
Conditions
Store at 2 - 8 °C
Properties
Additional property information coming soon!
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Safety and Regulations
Hazmat
No
Antibiotic
No
DEA-regulated
No
Warnings
-
Applications

Albumin from chicken egg white is widely utilized in research focused on:

  • Biotechnology: Used as a stabilizing agent in the formulation of vaccines and therapeutics, enhancing their efficacy and shelf life.
  • Food Industry: Acts as a foaming and binding agent in various food products, improving texture and consistency in items like meringues and mayonnaise.
  • Pharmaceuticals: Serves as a carrier for drug delivery systems, facilitating the transport of medications in the bloodstream and improving bioavailability.
  • Diagnostics: Employed in laboratory tests as a standard reference material, ensuring accuracy and reliability in various assays.
  • Cosmetics: Incorporated into skincare products for its moisturizing properties, helping to enhance skin hydration and texture.

Citations