Other names for Albumen

hydrolyzed egg albumen

Synopsis of Albumen

History

Albumen, commonly known as egg white, has held a valued place in medicinal history, celebrated for its nutritional richness and versatile therapeutic properties. Dating back to ancient times, physicians prescribed albumen for a variety of ailments, recognizing its high protein content and restorative abilities. In traditional remedies, albumen was often applied topically to soothe burns, cuts, and skin irritations, forming a protective barrier and promoting healing. Internally, it was consumed to support recovery from illness, particularly in cases of malnutrition or convalescence, due to its easily digestible amino acids and lack of fat.

Throughout the centuries, albumen featured in numerous herbal combinations, further enhancing its remedial potential. Herbalists would blend egg white with honey and various botanicals to create soothing syrups for sore throats, coughs, and respiratory discomfort. In some folk traditions, albumen was mixed with powdered herbs such as slippery elm or marshmallow root to produce nourishing tonics aimed at strengthening the digestive tract and supporting the immune system. Its binding and emulsifying properties also made it an excellent medium for delivering other herbal ingredients in poultices and compresses.

Today, albumen continues to be appreciated in nutritional products, both for its pure protein content and its compatibility in multi-ingredient formulations. Its historical legacy as a gentle, effective, and natural remedy underscores its lasting value in both traditional and modern wellness practices. By synergizing with herbs and other natural substances, albumen has contributed meaningfully to holistic health approaches, cementing its reputation as a beneficial and versatile ingredient.

Traditional and scientific validation

Albumen, commonly known as egg white protein, has a longstanding history as a key ingredient in nutritional products due to its high-quality protein content and array of essential amino acids. Historically, albumen has been utilized in both culinary and medicinal contexts, valued for its digestibility and role in promoting recovery and strength, particularly in convalescent diets. Its use as a dietary supplement increased significantly in the 20th century with the rise of sports nutrition and protein supplementation.

Scientifically, albumen is considered a complete protein, containing all nine essential amino acids necessary for human health. Several studies have explored its bioavailability and effectiveness. Research comparing different protein sources frequently demonstrates that albumen protein supports muscle protein synthesis and maintenance, comparable to whey and casein. For example, clinical trials have shown that egg white protein supplementation can help preserve lean muscle mass during weight loss or in elderly populations, though results sometimes vary depending on the study design and population.

Moreover, albumen is low in fat and carbohydrates, making it a favored choice for individuals seeking high-protein, low-calorie options. Its allergenic potential is generally lower than whole egg, though some individuals may still be sensitive. While more robust, long-term clinical studies are warranted to fully establish the range of albumen’s health benefits, current evidence and historical use both support its positive contributions to nutritional products, especially in supporting muscle maintenance, satiety, and overall protein intake.

Albumen is used for these health conditions

Body Building (Scientific)
Cuts (Traditional)
Wasting (Scientific)
Wounds and Sores (Traditional)

Albumen is used to support these body systems

Blood (Scientific)
Muscles (Scientific)

Products containing Albumen

We currently have no products on Vitabase that contain this ingredient.