Substance that has pH greater than 7.

The correct answer is: Albumin (egg)

• Albumin (egg) white is one of the food products that are basic in nature, with a starting pH value that can be as low as 7.6 at the time of lay but with rising alkalinity as the egg ages, and can reach a pH of 9.2.
• Whole eggs, on the other hand, are essentially pH neutral. A fresh egg yolk's pH is roughly 6.0, and it rises to 6.4–6.9 after storage.
• The pH shift is significantly slowed down by refrigeration-based storage, which also slows down the rate at which the thick egg white thins. The pH of eggs is generally stable and does not interfere with the formulation of food products.