What is egg white powder?
Egg white powder (albumen powder) is produced by spray-drying pasteurised liquid egg white and typically contains 80% protein or more. 1 kg of powder equals about 7–8 kg of liquid egg white, the whites of more than 200 eggs. It carries the functions of fresh white (foaming, gelling, binding) while offering long shelf life, easy dosing and microbiological safety.
How is it produced?
Eggs are broken, the white separated from the yolk, filtered and pasteurised. To increase foaming capacity some producers remove sugar from the white by fermentation (desugaring); this prevents browning during drying and extends shelf life. The white is spray dried, then given a dry heat treatment (hot-room pasteurisation, several days at 55–60 °C) for Salmonella safety and higher gel strength. High-gel and high-whip grades diverge at this final step.
High whip or high gel?
High-whip grades are for products that must hold air: meringue, marshmallow, nougat, biscuits. High-gel grades are for products that need binding and slice strength: surimi, fish and meat products, pasta, protein bars. The standard grade sits between the two. Choosing the wrong grade leads to foam collapse or weak gel.
Applications in food manufacturing
Meringue and confectionery, cakes and biscuits, protein bars and beverage powders, sports nutrition, surimi and fish products, binder in meat products, pasta and noodles, cake mixes. Typical usage is 1–10%.
Technical properties and quality criteria
Check protein (≥ 80%), moisture (≤ 8%), fat (≤ 0.5%), pH, foaming capacity (ml foam / g) or gel strength (g), colour, solubility and microbiological values (Salmonella absent in 25 g, Enterobacteriaceae, total plate count). Pasteurisation statement, origin and veterinary health certificate are mandatory documents for importing egg products.
What to check when buying
Define the application and ask for the right grade. Desugared product offers longer shelf life and lighter colour. Türkiye, the European Union and India are common origins; for imports, follow the veterinary health certificate and avian influenza status. Obtain the specification, lot-specific COA, Salmonella report, pasteurisation statement and halal certificate (if required) with the quotation.
Wholesale sourcing: price and minimum order
The wholesale price of egg white powder follows the egg market, grade (whip/gel), desugaring, origin and order quantity. The typical minimum order is one pallet (500 kg). PERDIST identifies the grade suited to your application, compares sources and provides a written quotation with the mandatory health documents.
Frequently asked questions
Specification summary
The values below come from the Egg White Powder page of the PERDIST catalogue and are confirmed per batch with the specification and certificate of analysis on every shipment.
| Field | Value |
|---|---|
| Typical properties | Protein ≥ 80%, moisture ≤ 8%, fat ≤ 0.5%, pH 6.5–7.5 (10% solution), cream-white colour; 1 kg powder equals roughly 7–8 kg liquid egg white. Values vary by supplier specification. |
| Applications | Meringue, marshmallow and confectionery, cakes and biscuits, protein bars and beverage powders, sports nutrition, binder in meat products, pasta and noodles, surimi and fish products. |
| Formulation note | Reconstitute at about 1:7 with water and allow 20–30 minutes hydration before use. Avoid fat contamination in foaming applications. Typical usage 1–10%. |
| Shelf life and storage | Typically 12–24 months in unopened packaging; store cool (≤20 °C), dry and odour-free. |
| Packaging | Typically 20–25 kg kraft bags or cartons with aluminium-laminated inner liner; pallets of 500–1000 kg. |
| Minimum order | Usually one pallet (500 kg). Smaller quantities for trial production are stated in the quotation depending on product and supplier. |
| Origin | Common origins: Türkiye, European Union, India. Documented per lot in the quotation. |
Documents to request from the supplier
- Protein calculation: the nitrogen factor (N×6.25) and whether the value is on dry matter.
- Solubility and particle distribution data, plus notes on the taste profile.
- Batch certificate of analysis and origin document, showing the number of the batch shipped.
For supplier selection, auditing and the approved supplier list, see the supplier evaluation and approval guide.
Sample and approval steps
The steps from requesting a sample to the application trial and keeping a reference sample are set out in the ingredient sample evaluation and approval guide.
Regulatory and documentation context
Protein content and wording such as "high protein" fall under nutrition claim rules: the Turkish Food Codex regulation on nutrition and health claims, and Regulation 1924/2006 in the EU. Allergen declaration is required separately for egg and plant proteins.
Need current pricing, minimum order, origin or technical documents for this ingredient? Tell us the application and monthly quantity; we reply with a written quotation within one business day.