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Noun: ovalbumin  ,ow-vul'byoo-min
  1. The white part of an egg; the nutritive and protective gelatinous substance surrounding the yolk consisting mainly of albumin dissolved in water
    "she separated the ovalbumins from the yolks of several eggs";
    - egg white, white, albumen

Derived forms: ovalbumins

Type of: fixings, ingredient

Part of: egg, eggs

Encyclopedia: Ovalbumin