Albumin from chicken egg white is widely used in various industries due to its functional properties. In the food industry, it acts as a binding agent, emulsifier, and foaming agent, making it essential in products like baked goods, meringues, and soufflés. It is also used as a protein supplement in health foods and beverages. In biotechnology and research, it serves as a stabilizer in cell culture media and a blocking agent in immunoassays to prevent nonspecific binding. Additionally, it is utilized in pharmaceuticals as an excipient in drug formulations and in wound care products for its ability to promote healing. Its versatility and biocompatibility make it a valuable component across multiple applications.