Ovoglobulin is a globulin protein found in egg white, one of the minor protein fractions alongside the dominant ovalbumin, ovotransferrin, and ovomucoid. Globulins as a class are soluble in dilute salt solutions and contribute to the functional properties that make egg white so valuable in cooking and food manufacturing: foaming, gelling, and emulsification. During whipping, the various egg white proteins unfold at air-water interfaces and form the elastic films that stabilise meringues and soufflés; heating then sets the network into a gel. Ovoglobulin’s individual contribution is modest compared with ovalbumin, which makes up over half of egg white protein, but the fractions work as a system. Egg white proteins are also among the better-characterised food allergens, with several fractions capable of triggering reactions in sensitive individuals.