ALBUMIN EGG POWDER

Albumin Egg Powder, primarily composed of ovalbumin, is a naturally derived protein obtained from egg white. It is commonly employed as a molecular weight marker (?45 kDa) in protein electrophoresis and similar analytical methods. The product is creamish white powder and has good solubility and foaming properties. The pH, moisture and protein content are controlled for consistent performance, while strict microbial limits make it suitable for use in the laboratory and research applications where quality and reliability of the protein is important.

A purified egg white protein supplied as a creamish white powder, suitable for biochemical applications.