Ovoalbumin is a type of protein found in egg whites, making up about 54% of the total protein content in an egg. It is known for its excellent nutritional value, as it contains all essential amino acids needed for human health. Ovoalbumin is often used in cooking and baking because it helps to stabilize mixtures and create a fluffy texture in dishes like meringues and soufflés. In addition to its culinary uses, Ovoalbumin has applications in the food industry and is sometimes used as a food additive. It is also studied for its potential health benefits, including its role in muscle building and immune support. Overall, ovoalbumin is a versatile protein with both nutritional and functional properties.