Ovalbumin
Ovalbumin is the dominant protein of chicken egg white, accounting for roughly 55 percent of total egg-white protein. It is registered under CAS number 9006-59-1.
The molecule is a 385-residue glycoprotein with a molar mass of about 45 kDa. It belongs to the serpin superfamily by sequence but has no known protease-inhibitory activity, which makes it a non-inhibitory or vestigial serpin.
We source bulk Ovalbumin from top China manufacturers for our partners. The manufacturer is in Jiangsu. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
or call +86-21-6858 0751
- Packaging
- 25 kg kraft paper bag with PE inner liner
- ISO 9001
- HACCP
- Halal
- Kosher
Specifications
Grades / Types Available: Food Grade, Feed Grade
| Item | Specification |
|---|---|
| Appearance | White fine powder |
| Purity (electrophoresis) | ≥98.0% (research) / ≥85.0% (food) |
| Protein (N × 6.25) | ≥95.0% (dry basis) |
| Loss on Drying | ≤6.0% |
| Ash | ≤3.0% |
| pH (1% sol.) | 6.0–7.5 |
| Isoelectric Point | 4.5–4.9 |
| Denaturation Temp | ~84 °C |
| Endotoxin (research grade) | ≤1.0 EU/mg |
| Salmonella | Absent in 25g |
| Total Plate Count | ≤1,000 cfu/g |
| Purity/Assay (Food Grade) | ≥ 99.5% |
| Moisture/Loss on Drying | ≤ 8% |
| Heavy Metals (Lead) | ≤ 0.5 mg/kg |
| Yeast & Mold | ≤ 100 cfu/g |
Common Markets Grades
Ovalbumin is produced as both a bulk food-functional ingredient and as a high-purity laboratory and pharmaceutical reference protein.
Food-grade ovalbumin is produced mainly as spray-dried egg white powder enriched for ovalbumin content, with protein on dry basis above 80 percent. Heat-stable variants and high-gel-strength variants are differentiated for confectionery and bakery use.
Pharmaceutical and laboratory grades are graded by purity. Grade V at around 98 percent purity is the standard immunology and vaccine-adjuvant reference. Grade VI and grade VII offer higher purity for crystallography and biophysical work.
Endotoxin-controlled ovalbumin is produced for vaccine, adjuvant, and cell-culture use with declared endotoxin limits, typically below 1 EU per milligram of protein.
Crystallised ovalbumin, recrystallised two or three times by ammonium sulphate precipitation, is the historic reference material for structural studies and remains a catalogue item from major reagent suppliers.
Applications
- Confectionery aerated centres, nougats, marshmallows, and meringues
- Pound cakes, sponge cakes, and angel-food cake mixes
- Macarons and other foam-based fine-bakery items
- Pasta enrichment and noodle binding
- Surimi, fish sausages, and processed-meat binding
- Clarifying agent (fining) in red wine and fruit juice
- Foaming and aerating agent for confectionery toppings
- Encapsulating matrix for flavour and probiotic delivery
- Vaccine adjuvant reference antigen in immunology research
- Standard protein for SDS-PAGE molecular weight ladders
- Carrier protein for hapten conjugation in antibody production
- Edible film and biodegradable packaging research
China Manufacturers of Ovalbumin
Top Ovalbumin manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
How We Help Source Ovalbumin
Direct Factory Sourcing
We run the whole process: selecting the manufacturer from the top Chinese food ingredient producers, negotiating the price, verifying quality, and coordinating the logistics. You deal with us instead of with several factories at once.
Original Packaging and Documents from the Manufacturer
The manufacturer sends your Ovalbumin out of its own factory in the original packing, through to your destination port. The COA, COO, MSDS, TDS and any certifications reach you from the manufacturer as well.
Free Samples and Lead Time
We send 100 to 500 g free for your own laboratory to test and you cover only the courier, usually within 2 to 3 working days. ETD is usually within 7 to 15 days once the order is confirmed, and we check that date against the factory's own manufacturing schedule before we give it to you.
Combined Shipment
We can load Ovalbumin together with other ingredients such as Collagen Peptide, Soy Protein Isolate and Fish Collagen Peptide into one 20' FCL. If your quantity is small, we can also ship LCL.
Regulatory Status
Ovalbumin in the form of egg-white powder is a long-established food ingredient in all major markets.
In the United States the FDA recognises dried egg white as a safe ingredient under 21 CFR 160.105 and related sections. Egg products fall under USDA inspection through the Egg Products Inspection Act.
The European Union treats egg-white powder as an ordinary food ingredient. Use of lysozyme, a coproduct of egg-white processing, in wine is approved under EU 2019/934.
Pharmacopoeial monographs for ovalbumin appear in the European Pharmacopoeia and the United States Pharmacopeia for use as a reference protein and as a controlled trace antigen in influenza vaccines manufactured on chicken eggs.
Egg allergen labelling is mandatory in the United States under FALCPA, in the European Union under Regulation (EU) 1169/2011, and in essentially every other major jurisdiction.
Manufacturing Process
Industrial ovalbumin production is built on chicken egg white as the starting material.
Eggs are broken and separated mechanically on high-speed breaker lines. The white is filtered to remove chalazae and shell fragments, then desugared to prevent Maillard browning during drying. Desugaring is done either by yeast fermentation or by glucose oxidase plus catalase.
The desugared white is pasteurised at 56 to 58 degrees Celsius for several minutes, conditions that inactivate Salmonella while keeping ovalbumin largely native.
For functional food powders, the pasteurised white is spray-dried directly. Hot-room treatment at 60 to 80 degrees Celsius for several days follows, which converts ovalbumin into its more heat-stable S-ovalbumin form and improves whipping properties.
For high-purity grades, ovalbumin is fractionated from the other egg-white proteins by ammonium sulphate precipitation, ion-exchange chromatography, or hydrophobic-interaction chromatography. Recrystallisation from saturated ammonium sulphate yields the classic crystallised grade.
Recombinant ovalbumin expressed in yeast or other hosts is an emerging route aimed at animal-free pharmaceutical and reference markets.
