ovalbumin

ov·al·bu·min  (vl-bymn, vl-)

n.

The albumin of egg white.

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[Alteration of Late Latin v albmen : Latin v, genitive sing. of vum, egg; see ovum + Latin albmen, white of an egg; see albumen.]

Thesaurus

Noun

1.

ovalbumin - 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 whites from the yolks of several eggs" egg white, albumen, white fixings, ingredient - food that is a component of a mixture in cooking; "the recipe lists all the fixings for a salad" eggs, egg - oval reproductive body of a fowl (especially a hen) used as food