Egg albumin – AR

500g

Egg Albumin Powder
Product Profile
Egg Albumin (Ovalbumin) is a high-quality protein derived from egg white, widely used in biochemical, food science, and laboratory applications. It serves as a standard protein for assays, a stabilizing agent, and a model protein in research due to its well-characterized structure and functionality.

Details:
Product Name: Egg Albumin (Ovalbumin)
Grade: AR
Pack Size: 500g
Form: Powder
Source: Egg white protein

Specifications:
Appearance: White to off-white powder
Solubility: Soluble in water
Protein Content: Typically ≥80–90%
pH (aqueous solution): ~6.0 – 7.5
Moisture Content: Low
Stability: Stable under recommended storage conditions

Handling:
Avoid inhalation of dust. Use appropriate PPE (gloves, lab coat, face mask if necessary). Handle in a clean, dry environment to prevent contamination.

Storage:
Store in a cool, dry place. Keep container tightly closed. Protect from moisture and contamination. Refrigeration (2–8°C) recommended for extended shelf life.

Applications:
Protein standard in laboratory assays
Enzyme studies and biochemical research
Food and nutritional research
Emulsifier and stabilizer studies
Model protein in denaturation and folding experiments

Hazard Information:
Generally regarded as low hazard but may cause allergic reactions in sensitive individuals. Avoid inhalation and ingestion in laboratory settings.

Packaging:
Supplied in sealed HDPE container suitable for bulk handling, packed in labeled outer packaging.

Safety Note:
For laboratory and industrial use only. Not for direct consumption unless specified food grade. Handle in accordance with standard safety practices.