Egg White Chemical Formula: Understanding The Science Behind It

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Egg white, also known as albumen, is a popular ingredient in the culinary world. It is used in various dishes, from omelets to meringues. But have you ever wondered what makes egg white so unique? In this article, we will explore the chemical formula of egg white and how it affects its properties.

Composition of Egg White

Egg white is primarily composed of water, protein, and a small amount of carbohydrates. The protein in egg white is made up of different types of amino acids, including alanine, arginine, aspartic acid, and glutamic acid. The carbohydrates in egg white are mainly in the form of glucose.

The Chemical Formula of Egg White

The chemical formula of egg white is C10H16N2O3S. This formula represents the composition of the protein in egg white. The protein in egg white is made up of long chains of amino acids, which are linked together by peptide bonds. The amino acids are arranged in a specific sequence, which determines the unique properties of egg white.

The Function of Egg White in Culinary Applications

The unique properties of egg white make it an essential ingredient in many culinary applications. When egg white is beaten, it forms a foam that can be used to add volume and texture to dishes such as soufflés and meringues. The protein in egg white also has the ability to coagulate or solidify when it is heated, making it an ideal ingredient for custards and quiches.

The Health Benefits of Egg White

Egg white is a good source of protein and is low in calories, making it an excellent choice for those who are watching their weight. It is also low in cholesterol and fat, making it a heart-healthy choice. However, it is important to note that egg white should not be the only source of protein in your diet, as it does not contain all the essential amino acids.


In conclusion, egg white is a unique ingredient that has many culinary and health benefits. Its chemical formula, C10H16N2O3S, represents the composition of the protein in egg white, which is responsible for its unique properties. Whether you are making a meringue or trying to eat a healthier diet, egg white is a versatile ingredient that should not be overlooked.

So the next time you crack open an egg, take a moment to appreciate the science behind its white, and all the delicious possibilities it holds.