Composition of Eggs - egg white (albumen) • Proteins (~11%), most are glycoproteins −Three primary proteins: − ovalbumin (54%) Structure of Baked Products ovotransferrin (12%), Binds metal, Discoloration ovomucoid (11%) Protease Inhibitor − ovomucin (1.5%): A Fibrous Protein, contributes to the thickness of the white (4 x more abundant than in yolk), contributes to the stability of egg white foamComposition of Eggs - egg white (albumen) • Proteins (~11%), most are glycoproteins −Three primary proteins: − ovalbumin (54%) Structure of Baked Products ovotransferrin (12%), Binds metal, Discoloration ovomucoid (11%) Protease Inhibitor − ovomucin (1.5%): A Fibrous Protein, contributes to the thickness of the white (4 x more abundant than in yolk), contributes to the stability of egg white foam