Product
Whole Egg Powder
Whole egg powder combines the functional properties of egg white and yolk in a single, balanced ingredient — simplifying formulations and reducing reliance on fresh eggs.
- White and yolk functionality combined
- Standardized formulations
- Easy handling and storage
Overview
Whole egg powder is made by pasteurizing and drying liquid whole egg, keeping the natural ratio of white to yolk. The structuring properties of the white and the emulsifying properties of the yolk come together in a standardized, uniform powder.
Compared with fresh eggs — which require breaking, separating and cold-chain handling — it streamlines operations, simplifies storage and provides a measurable, repeatable input for every recipe. It is a professional alternative to fresh eggs in industrial food production.
Functional Properties
White and yolk combined
Offers the natural combination of egg protein and fat in one ingredient.
Less reliance on fresh eggs
No breaking or separating, and less exposure to fresh-egg supply swings.
Easy to use
Goes straight into the recipe, cutting dosing and preparation time.
Standardized formulations
Supports uniform recipes and batch-to-batch consistency.
Easy storage
Long shelf life and practical storage requirements.
Typical Industrial Applications
Key applications for this product in industrial food manufacturing.
Ready Food Mixes
Dry blends, batters and ready food formulations.
Pancakes & Cookies
Pancake, waffle and cookie doughs and mixes.
Bakery & Confectionery
Cakes, cookies, biscuits and general baked goods.
Puddings & Desserts
Puddings, custards and ready-to-make desserts.
Industrial Bread
Color, crumb and structure in industrial bread and baked goods.
Technical Specifications
| Parameter | Typical value |
|---|---|
| Physical form | Powder |
| Processing | Pasteurized, spray-dried |
| Moisture (%) | 2 – 5 |
| Ash (%) | 2 – 4 |
| Free fatty acids (g / 100 g) | 1 – 2 |
| 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) | 520 – 560 |
| Protein (g) | 44 – 46 |
| Fat (g) | 39 – 42 |
| Carbohydrate (g) | 3 – 5 |
| Sugar (g) | 2 – 4 |
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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