What is whole egg powder?
Whole egg powder is produced by spray-drying pasteurised whole egg (white and yolk in natural ratio); it typically contains 45–48% protein and 38–42% fat. 1 kg of powder equals about 3.5–4 kg of liquid whole egg, or 70–80 medium eggs. It delivers the binding, emulsifying, leavening and colour functions of fresh egg in a long-life, easily dosed form.
How is it produced?
Eggs are washed, broken, the shell removed, the liquid egg filtered and pasteurised (about 64 °C for 2.5–3 minutes). Optional desugaring prevents browning. After spray drying the product is cooled, sieved and packed in oxygen-barrier packaging. Quality depends on the freshness of the raw eggs, pasteurisation control and drying temperature.
Applications in food manufacturing
Cake, biscuit, waffle and croissant mixes; pasta and noodles; instant omelette and breakfast products; binder in meat products; mayonnaise and sauces; dry mixes and ice cream. In bakery it provides the function of fresh egg without cold chain and breaking labour. Typical usage is 2–10%.
Technical properties and quality criteria
Check protein, fat, moisture (≤ 5%), solubility, colour, pH, peroxide value, free fatty acids and microbiological values (Salmonella absent in 25 g, Enterobacteriaceae, total plate count, yeast/mould). Pasteurisation statement, origin document and veterinary health certificate are mandatory for imports.
What to check when buying
For bakery, trial samples for leavening performance; for sauces, for emulsifying capacity. Because of the fat content prefer recently produced lots with a low peroxide value. Türkiye, the European Union and India are common origins; for imports, follow avian influenza status and the health certificate. Obtain the specification, lot-specific COA, Salmonella report and halal certificate (if required) with the quotation.
Wholesale sourcing: price and minimum order
The wholesale price of whole egg powder follows the egg market, 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 Whole Egg 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 45–48%, fat 38–42%, moisture ≤ 5%, yellow colour; 1 kg powder equals roughly 3.5–4 kg liquid whole egg (about 70–80 eggs). Values vary by supplier specification. |
| Applications | Cake, biscuit, waffle and croissant mixes, pasta and noodles, instant omelette and breakfast products, binder in meat products, mayonnaise and sauces, dry mixes. |
| Formulation note | Reconstitute at about 1:3 with water or add directly to dry mixes. Allow 20–30 minutes hydration for leavening performance. Typical usage 2–10%. |
| Shelf life and storage | Typically 12 months in unopened packaging; store cool (≤20 °C), dry and away from light. |
| 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.