Key Properties:
High protein content; water-soluble; foam-forming and binding properties; stable when kept dry; sensitive to moisture and microbial contamination

Uses:
Laboratory reagent for protein studies; standard protein source for biochemical testing; food science research; microbiology media preparation; viscosity and foaming experiments; binding and emulsifying studies

Storage:
Store in a cool, dry place in a tightly sealed container; protect from moisture, heat, and direct sunlight; avoid high humidity; keep away from strong odors and contaminants

Safety & Handling (SDS Summary):
Generally regarded as low hazard; may cause allergic reactions in individuals sensitive to egg proteins; dust may cause mild respiratory or eye irritation—avoid inhalation; use basic PPE such as gloves, goggles, and lab coat; handle in a clean environment to avoid contamination; in case of contact, rinse with water; maintain good hygiene practices