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Egg Albumin Powder

Egg Albumin Powder is a high-quality laboratory-grade protein derived from egg white and widely used in biochemical research, educational laboratories, pharmaceutical studies, microbiology, protein analysis, and life science applications. It is a fine, off-white to light cream powder known for its excellent purity, stability, and reliable laboratory performance.

Storage Instructions

Store in a tightly sealed container in a cool, dry place away from moisture, direct sunlight, and excessive heat. Refrigerated storage (2–8°C) is recommended after opening for optimal stability. Keep the container tightly closed when not in use.


Safety Information

  • For laboratory and research use only.
  • Not intended for human or animal consumption.
  • Avoid inhalation of dust.
  • Avoid contact with eyes.
  • Wear appropriate laboratory protective equipment while handling.
  • Refer to the Safety Data Sheet (SDS) before use.

Egg Albumin Powder is a premium-quality laboratory reagent primarily composed of albumin protein extracted from egg whites. It is extensively used in biochemistry, molecular biology, microbiology, pharmaceutical research, life science studies, and educational laboratories. Due to its high protein content and consistent quality, Egg Albumin serves as an essential reagent in protein-related experiments, immunological studies, and analytical research.

Our Laboratory Grade Egg Albumin Powder is carefully processed to ensure uniform composition, high purity, and dependable performance in scientific applications. It is suitable for use in laboratory experiments, protein standard preparation, cell culture research, enzyme studies, electrophoresis, and various biochemical investigations.

Each batch undergoes strict quality control procedures to maintain consistent quality and performance. The product is securely packed to preserve its integrity during storage and transportation.

Whether used in research institutions, universities, pharmaceutical laboratories, or industrial R&D facilities, Egg Albumin Powder delivers reliable results for a wide range of laboratory applications.

Key Features

  • High laboratory-grade quality
  • Rich source of albumin protein
  • Fine, free-flowing powder
  • Excellent stability
  • Uniform composition
  • Low moisture content
  • Suitable for research and educational use
  • Secure moisture-resistant packaging
  • Long shelf life
  • Quality-tested for consistent performance
Parameter Specification
Product Name Egg Albumin Powder
Common Name Ovalbumin
Appearance Off-White to Light Cream Powder
Odor Characteristic
Grade Laboratory Grade
Protein Source Egg White
Solubility Soluble in Water
Physical Form Fine Powder
Moisture Content Low
Purity Laboratory Grade / High Purity
Shelf Life 24 Months (Under Proper Storage)
Storage Temperature Cool, Dry Place (2–8°C recommended after opening)
Packaging 100 g, 250 g, 500 g, 1 kg (Available on Request)
Country of Origin India

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