Product
Egg White Powder
Egg white powder delivers strong foaming, generous volume and dependable body retention, making it a key ingredient in aerated and structured food products.
- Strong foam formation
- Volume and body
- Structural stability
Overview
Egg white powder is a high-protein functional ingredient made by pasteurizing and drying liquid egg white. It whips quickly into a stable foam and holds that structure through processing and holding times, giving finished products a light, voluminous and even texture.
As a powder it is easy to dose, store and transport — a clear operational advantage over liquid or fresh egg white. It is a dependable choice for manufacturers who need predictable, batch-to-batch performance on high-volume production lines.
Functional Properties
Strong foaming
Builds a dense, stable foam structure during whipping.
Volume and body
Adds noticeable volume and a fuller body to the finished product.
Short whipping time
Reaches the target foam structure faster.
Structural stability
Holds its structure through processing and storage, limiting collapse.
Consistent industrial performance
Delivers predictable results from batch to batch in serial production.
Typical Industrial Applications
Key applications for this product in industrial food manufacturing.
Premixes
Cake, sponge and bakery premixes.
Nougat
Aerated, dense-textured nougat and similar confections.
Sponge Cake
Light, voluminous cake structures with an even crumb.
Aerated Confectionery
Marshmallows, foams and similar aerated sweets.
Protein Products
Protein-enriched foods and blended formulations.
Technical Specifications
| Parameter | Typical value |
|---|---|
| Physical form | Powder |
| Processing | Pasteurized, spray-dried |
| Moisture (%) | 3 – 6 |
| Ash (%) | 4 – 6 |
| Free fatty acids (g / 100 g) | 0 |
| Microbiological values | Provided with the current TDS |
| Particle size | Provided with the current TDS |
| Packaging options | Provided with the current TDS |
| Shelf life and storage conditions | Provided with the current TDS |
Values shown are typical ranges. Binding, product- and batch-specific values are stated in the current TDS and COA.
Nutritional Information
| Parameter | Per 100 g |
|---|---|
| Energy (kcal) | 350 – 380 |
| Protein (g) | Provided with the current TDS |
| Fat (g) | 0.1 – 0.5 |
| Carbohydrate (g) | 5 – 8 |
| Sugar (g) | 0 |
Values are typical ranges per 100 g and are provided for information only. Binding values are stated in the current technical documents for the relevant batch.
Technical Documentation
Technical and quality documents are not published online. On request, they are sent to you directly for the relevant product and batch.
Technical Data Sheet (TDS)
Physical, chemical and microbiological specifications of the product.
Certificate of Analysis (COA)
Analysis results for the batch supplied.
Analysis Reports
Laboratory reports for the parameters you require.
Certificates
Available quality and compliance documents for the product and its manufacturing.
Official documents are shared exactly as issued, without any modification.
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