Egg Powder

1. Product Overview
Egg powder is a powdered egg product made by pasteurizing fresh liquid egg (including whole egg, egg white, or egg yolk) and then dehydrating it instantly through high-pressure spray drying under high-temperature conditions. It retains most of the nutritional components of eggs and offers an exceptionally long shelf life with convenient transportation features, making it a vital base ingredient in the food industry.

2. Key Characteristics

• Long Shelf Life: Extremely low moisture content (typically <5%), allowing for extended storage at ambient temperature without spoilage.

• Easy Transportation & Storage: Significantly reduced volume and weight compared to an equivalent amount of shell eggs or liquid egg, drastically cutting logistics and storage costs.

• Convenience: Ready to use after reconstitution with water, eliminating the need for cracking and separating.

• Safety & Hygiene: Pasteurization and high-temperature drying effectively eliminate pathogenic bacteria, ensuring high food safety.

• Consistent Quality: Standardized composition, unaffected by seasonal variations, guarantees consistent end-product quality.

3. Primary Applications

• Food Processing Industry: Widely used in cakes, bread, biscuits, pasta, mayonnaise, salad dressings, ice cream, and meat products.

• Catering Industry: Used as an ingredient in premixes for making scrambled eggs, omelets, egg drop soup, etc.

• Convenience & Emergency Foods: Used in military rations, camping food, space food, and disaster relief supplies.

• Sports Nutrition: High-protein egg powder can serve as a protein supplement.

4. Specifications & Packaging

• Common Packaging: Often vacuum-packed or nitrogen-flushed in plastic bags, foil bags. Common sizes include 1kg, 5kg, 10kg, and 25kg.

• Storage Conditions: Must be stored sealed in a cool, dry, and dark place.

• Reconstitution Ratio: Typically reconstituted by mixing 1 part egg powder with 3-4 parts water (by weight) to approximate the concentration of fresh liquid egg.