Description
Whole Egg Powder is spray-dried whole hen egg, combining the yolk and white in their natural proportion. Approximately 45 percent protein and 40 percent fat on a dry basis, retaining the full functional and nutritional profile of fresh whole egg.
Protein content of 45 to 48 percent (Kjeldahl, N x 6.25), with fat content of 38 to 42 percent (primarily yolk-derived phospholipids and triglycerides). Light yellow to deep yellow free-flowing powder with characteristic egg flavor.
The amino acid profile is the reference standard PDCAAS 1.0, with the additional contributions of yolk-derived choline, lecithin, lutein, and fat-soluble vitamins. The combined emulsification, foaming, and coagulation functionality makes whole egg the most versatile single ingredient in bakery and confectionery.
We supply food-grade Whole Egg Powder from manufacturers in China holding ISO, HACCP, Halal, Kosher, and other certifications relevant to the product and production.
Common market grades include standard pasteurized whole egg powder for bakery and food manufacturing, high-functionality grades for fine pastry, and stabilized whole egg powder with added carbohydrates to improve flow and shelf stability. Bulk and reduced-MOQ shipments. Batch-level COA covering protein, fat, moisture, heavy metals, Salmonella, and microbiology.
Introduction
Spray-dried whole egg was first developed for military rations in the 1930s and 1940s and remains a strategic ingredient for industrial bakery and food manufacturing where shelf-stable, microbiologically safe, and consistently functional whole egg is required.
Manufacturing begins with shell eggs broken and homogenized to combine yolk and white in the natural proportion. The liquid is pasteurized at temperatures designed to eliminate Salmonella while preserving functionality, then spray-dried. Glucose may be removed enzymatically prior to drying to prevent Maillard browning and to extend shelf life. Some grades are further treated by extended dry-state pasteurization in hot rooms.
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: PDCAAS 1.0, with the additional functional and nutritional value of egg yolk including choline, lecithin, and fat-soluble vitamins A, D, E, and K. The combined functionality (emulsification, foaming, heat-set gelation, color, and flavor) makes whole egg one of the most multifunctional natural ingredients in commercial food production.
Strategic positioning: Whole Egg Powder serves industrial bakery, pasta, and prepared-food manufacturing where the operational benefits of a dry, shelf-stable, microbiologically controlled egg ingredient outweigh the price premium over liquid or fresh egg.
Where it is used
- Bakery: sponge cakes, pound cakes, cookies, and pastry doughs
- Pasta and noodles: protein and richness contribution
- Ice cream and frozen desserts
- Mayonnaise and dressing manufacturing
- Confectionery: nougats, fillings, and creams
- Custards, flans, and dessert powders
- Meat processing: binder and richness contribution
- Pet food: premium dry and wet formulations
Technical data
| Item | Specification |
|---|---|
| Appearance | Light yellow to deep yellow free-flowing powder |
| Protein content (Kjeldahl, N x 6.25, dry basis) | ≥ 45.0% |
| Fat content | 38% to 42% |
| Moisture | ≤ 5.0% |
| Ash | ≤ 4.0% |
| pH (10% solution) | 7.0 to 9.0 |
| Free fatty acids (as oleic) | ≤ 4.5% |
| Lead (Pb) | ≤ 0.5 mg/kg |
| Total plate count | ≤ 50,000 CFU/g |
| Salmonella | Absent in 25 g |
| Allergen statement | Contains egg. |
| Source | Hen whole egg (Gallus gallus domesticus) |
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