I am following traditional techniques using egg white to make a glaise for gold leaf embossing on to leather. The glaise dries on to the leather, gold leaf is laid on it, a heated diestamp is applied and the glaise acts as a very efficient and permanent glue, capturing the gold leaf and fixing it.

Having beaten the egg white ferociously and made a foam, I then leave it overnight and in the morning a clear liquor is at the bottom and can be decanted. The foam above it becomes like a spider's web and is discarded.

I am interested in the composition of the clear, thin liquor that forms overnight.

I know that the amino acids in the proteins are either hydrophilic or hydrophobic and this causes the proteins, when air is introduced by beating, to orient themselves such that the hydrophobics are in the air and the hydrophilics in the water.

But I am uncertain as to the content of the 'spider's web' and the clear, thin liquor.

I know that there is albumen present, and globulin and related molecules such as ovotransferrin, ovalbumin and ovaglobulin, see Constituent Proteins ... from Egg White, but what exactly is it that I am doing to the egg white and what are the resulting two fractions that I am getting ?


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