1590s, "white of an egg," from Latin albumen "white of an egg," literally "whiteness," from albus "white" (see alb). The organic substance (which exists nearly pure in egg whites) so called from 1800, also known as albumin (1869, from French albumine).
The white of an egg, which consists mainly of albumin dissolved in water.
A class of simple, water-soluble proteins that can be coagulated by heat and precipitated by strong acids and are found in egg white, blood serum, milk, and many other animal and plant juices and tissues.
The white of the egg of certain animals, especially birds and reptiles, consisting mostly of the protein albumin. The albumen supplies water to the growing embryo and also cushions it. Albumen is used commercially in making wine, vinegars, lithographs, dyes, and pharmaceuticals.
A class of proteins found in egg white, milk, blood, and various other plant and animal tissues. Albumins dissolve in water and form solid or semisolid masses when heated, such as cooked egg white.