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Hen egg white represents an essential ingredient, which has been used for many years by the food industry because of its excellent technological properties. Moreover, hen egg white possesses many biologically active proteins that could offer a better valorisation for hen egg white: lysozyme as anti-microbial, antiviral, antiphlogistic and antalgic agent, ovotransferrin as an anti-microbial agent, avidin as a vitamin carrier and antimicrobial agent, flavoprotein as a vitamin stabilizer, ovokinin from ovalbumin as an anti-hypertensive agent, and ovomucin as a source of glycopeptides with antiviral activities, anti-tumor and immunomodulating effects.