Egg White Powder

Egg White Powder is spray-dried hen egg albumen, desugared by enzymatic glucose removal prior to drying to ensure shelf stability and color retention. Minimum 80 percent protein on a dry basis with the full native functional profile of egg white retained.

Protein content of 80 percent minimum (Kjeldahl, N x 6.25). Light yellow to off-white free-flowing powder with characteristic mild egg flavor. The defining functional properties are foaming, gelation on heating, and complete reconstitution behavior on rehydration.

The amino acid profile is the historic reference for protein quality: PDCAAS 1.0, complete in all essential amino acids, with particularly high leucine, methionine, and cysteine content. Egg white was the original reference protein for the FAO and WHO scoring frameworks.

We supply food-grade Egg White Powder from manufacturers in China holding ISO, HACCP, Halal, Kosher, and other certifications relevant to the product and production.

Common market grades include high-gel grade (for confectionery and meat applications), high-whip grade (for meringues and aerated systems), high-solubility grade for protein beverages, and pasteurized standard grade. Bulk and reduced-MOQ shipments. Batch-level COA covering protein, moisture, glucose, pH, heavy metals, Salmonella, and microbiology.

Spray-dried egg white has been an industrial ingredient since the early 20th century. Modern desugaring technology (yeast or glucose oxidase) was introduced in the 1950s to address the Maillard browning and storage instability that plagued early dried egg products.

Manufacturing begins with shell eggs broken and separated, with the egg white passed through filters and chillers. The liquid albumen is desugared by yeast fermentation or enzymatic treatment to convert residual glucose to gluconic acid or CO2. The desugared liquid is then pasteurized, pH-adjusted, and spray-dried. Functional grades are pasteurized in the dry state by an extended hot-room treatment to meet Salmonella standards while preserving foaming and gelation properties.

Recognized as a permitted food ingredient by the U.S. FDA, regulated under EU egg-product frameworks (Regulation 853/2004), and listed as one of the 14 EU declarable allergens.

Amino acid quality positioning: egg white is the historic gold standard. PDCAAS 1.0, the highest biological value among whole-food proteins in classical studies, and a leucine content that supports muscle protein synthesis comparable to whey on a gram-for-gram basis.

Strategic positioning: Egg White Powder remains irreplaceable in confectionery, bakery, and traditional gel-protein applications where its unique foaming and heat-set gelation behavior cannot be matched by dairy or plant proteins.

• Confectionery: nougat, marshmallows, meringues, and aerated chews
• Bakery: angel food cake, macarons, and meringue-based products
• Meat processing: surimi binder, fish cake, and processed meat gelation
• Sports nutrition: high-quality protein powders and protein-rich bars
• Pasta and noodle fortification
• Clinical nutrition with reference-quality protein
• Protein-fortified beverages
• Pet food: premium and limited-ingredient formulations