ovalbumin

Noun
  1. The white part of an egg;
    The nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water (synset 107857013)
    "she separated the whites from the yolks of several eggs"
    is a type of: fixings, ingredient - food that is a component of a mixture in cooking
    is a part of: egg, eggs - oval reproductive body of a fowl (especially a hen) used as food
    same as: albumen, egg white, white

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