Albumen

Albumen is another term for egg white, specifically egg white originating from chickens. It is different from the similarly spelled albumin, the main type of protein found in human blood, although confusingly, albumin is found in egg whites. Albumen has numerous applications, most commonly as a lower-cholesterol alternative to egg yolks, and as a food additive. Some people also use it as a do-it-yourself face mask, since applying egg whites has a temporary tightening effect on skin, thanks to its ovomucoid content (ovomucoid is a protein that has constrictive properties). Unfortunately, that constriction can lead to skin itching and redness. Ovomucin is also one of the primary allergens in eggs, meaning it’s to be avoided if you have an egg allergy. That said, some components from egg white, when extracted in a lab setting, are proving to have great potential in the world of skin care. Of interest are lab-extracted peptides from egg whites, which studies show positively impact skin wound healing. Scientists have also found proteins within egg whites that have anti-inflammatory and antioxidant activities, making this an exciting emerging area of research.