Whole Egg Powder
Pasturiezed Spray Dried Hen Whole Yolk Powder
Applications : Cakes, Cake Mixes, Doughnut Mix, Sweet Doughs,Pastries,Pies, Delicacies, Ice Cream, Mayonnaise, Salad Dressings, Egg Noodles, Pasta and all bakery products, Products of Canning Industry, Cooked Dishes, Cosmetology etc.
Directions for use : Mix one part of Egg Yolk powder with 1.25 parts of water by weight. Preferably the Egg Yolk Powder should be mixed with other dry ingredients before adding water.
Packing : In Export worthy 5 ply CFB boxes, each containing 20 Kgs. net in polybags.
Storage : Dry at 20 Degree Ccntigrade.
Product Code: TG-103
Test Parameter Standards
Moisture : 4.0 (Max.)
pH : 6.0 – 7.0
Fat : 57.0 (min.)
Protein : 30.0% (min.)
Ash : 4.0 (max.)
Solubility : 86.0% (min.)
Taste & O Normal
Colour : Normal
Impurities : Nil
Granulation : 100% through No. 18 Mesh
Additives : Nil
Standard plate count 5000 count (max.)
Coliform count /g < 0.3/g Enterobacteriaceae count/g: 10/g (max) E. Coli Negative / g Salmonella sps Negative / 250 g Staphylococcus aureus Negative / g (cogulase positive) Yeast & mold 10/g (max.)
General information: The advantage of this product is especially the good gelling and water binding abilities. Dissolve 100 g of Whole Egg Powder in 300 ml of water correspond to approx. 400 gram fresh Hen Whole Egg (approx. 8 shell eggs). The technical process of manufacturing DEPS egg products includes the following stages: liquid eggs filtering, drying, sieving and metal detection, packaging and storing.
Packaging: Cardboard box with inliner, fit for food, 5 – 25 kg net weight per box Big bags 1000 kg
Storage and transport conditions: Storage and transport dry between 15 and 25 °C. Do not refrigerate!
Shelf life: 24 months after production in non-condensing atmosphere at ambient temperatures (15 – 25 °C) in unopened packaging. Alternative storage conditions may effect shelf-life.
Whole egg powder is the dried version of fresh eggs. It can be used as substitute for fresh eggs or to produce protein-rich food products.
It has great importance for the food industry with respect to food handling and food safety.
Whole egg powder is produced from whole eggs by a spray-drying method.
Like whole eggs, whole egg powder also has the functions of foaming, gelling, and emulsifying. It can be used in baked products to provide these functionalities. But whether it can replace fresh eggs depends on the egg powder’s quality.
In one study, whole egg powder was used to replace fresh eggs in cake baking. No significant differences were observed in the volume, grain, flavor, or general desirability of cakes prepared with fresh eggs or with good-quality powder that was incorporated into the cake batter either by reconstituting the egg or by sifting the powder with the flour and baking powder. Cakes baked with poor-quality whole egg powder had less volume and poorer eating quality.1
The quality of whole egg powder can be indicated by solubility. Good-quality whole egg powder has higher solubility. Quality is affected by the spray-drying process. The way that whole egg powder is packaged and stored can influence its functionality as well.2 These factors can explain the variability in quality that you might find when purchasing whole egg powder. It should be stored accordingly to the recommended instructions.
To replace fresh eggs in a formula, use 26% egg powder/74% water ratio. Therefore, every 100g of whole eggs need to be replaced by 26g of whole egg powder and 74g of water.
- Adds color
- Helps with coagulation
- Aids emulsification
- Adds texture
- Facilitates foaming
- Simply the product label