Albumin is a family of globular, water-soluble proteins found in blood plasma and egg whites. Human serum albumin (HSA) consists of 585 amino acid residues and serves critical physiological roles including maintaining oncotic pressure, transporting fatty acids, hormones, and drugs, and acting as an antioxidant. In food science, egg albumin (ovalbumin) is a major protein in egg whites used for foaming, gelling, and emulsification in baking and cooking. It denatures upon heating above approximately 60°C, leading to coagulation. Albumin is highly soluble in water forming clear solutions but precipitates in high salt concentrations or organic solvents. It exhibits low volatility and is stable under physiological pH but sensitive to extreme pH and temperature. As a food ingredient, it is valued for its nutritional profile providing essential amino acids.