| # | Concept | Culture | Statement | Freq. |
|---|---|---|---|---|
| 1 | albumin | culinary culture | Albumin refers to the protein found in egg whites, which is often used for meringues and as a binding agent in various dishes. | 1 |
| 2 | albumin | culinary culture | Used as a binding agent in baking or cooking, especially in Western cuisine | 1 |
| 3 | albumin | culinary practices | Albumin from eggs is commonly used in cooking and baking to create texture and structure in dishes like meringues and soufflés. | 1 |
| 4 | albumin | culinary tradition | Albumin is commonly used in cooking to create different food textures and can be found in ingredients like egg whites and some types of dough. | 1 |