Question

Procedure for extraction of albumin from egg white

Answer 1

It is important to not to overbeat the egg whites because if the protein molecules are over stretched, they will eventually become weak and unstable. If this happens, the mixture may collapse in the bowl or later in the oven. Just as it is important to not over beat the egg whites, it is as important to have the ideal ingredients – it is advisable to use fresh eggs, because the fresher the eggs the better the result. Fresher eggs are more acidic and acid slows down the  coagulation process which will mean air can be incorporated during the beating process. You may find that many recipes often mention vinegar, lemon juice, or cream of tartar in the ingredients – this helps by increasing the ability of the mixture to incorporate air. 

Answer 2

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