Ovalbumin Label

Protein: Ovalbumin

Artist: Danika Kusuma

The fluff of a marshmallow, the taste of a pretzel, the white of an egg omelet… To say that this egg protein is not all it’s cracked up to be would be something of an outrageous fib! This supposed storage protein has multifarious uses, one of which creates that slight crispy texture to the surface of your humble pretzel. Isn’t it eggcellent?

This entry was posted in Student posts. Bookmark the permalink.

Leave a Reply