What is Egg Albumin (Ovalbumin) used for and why is it in vaccines?
Egg Albumin or Ovalbumin is used in vaccines “to help the vaccine stay effective while being stored”[21], presumably this means that Egg Albumin prevents coalescence (the different components of the vaccine from splitting apart) but also is presumably present due to the fact that virus strains are grown in eggs and are removed from the embryo of that egg. Some protein is bound to be present in the final product. Egg/Chicken Protein What is Egg/Chicken Protein, how is it produced and why is it in vaccines? Egg/Chicken Protein are the strands of protein left behind in vaccines after the virus strands of the vaccine have been created and propagated in eggs. Many virus strands are propagated in eggs for use in vaccines (such as those for yellow fever, measles-mumps-rubella (MMR) and influenza) because the environment the eggs present make it easier and quicker for virus strains to reproduce in order to be used in mass vaccine manufacture[21]. For information on associated egg allergy, see
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