Skip to content
PERDIST
Home Products Guides About Contact
TR EN
Request a Quote
Home Products Guides About Contact Request a Quote +90 501 353 79 92
Language
TR EN
GUIDES
Home / Guides / Whole Egg Powder
Knowledge Centre

What Is Whole Egg Powder?

Production, Use and Wholesale Sourcing Guide

How whole egg powder is produced by spray drying, conversion ratio to fresh egg, use in bakery and dry mixes, quality and safety criteria and wholesale buying notes.

Reading time: 3 min Whole Egg Powder →
In this guide
What is whole egg powder? How is it produced? Applications in food manufacturing Technical properties and quality criteria What to check when buying Wholesale sourcing: price and minimum order Frequently asked questions
Whole Egg Powder
Protein Whole Egg Powder Product page and quote
01

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.

02

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.

03

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%.

04

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.

05

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.

06

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.

07

Frequently asked questions

Mix 1 part powder with 3 parts water and rest 20–30 minutes, then use like fresh egg. It can be added directly to dry cake and biscuit mixes.
No cold chain, no breaking or shell waste, repeatable dosing, Salmonella risk controlled by pasteurisation, and shelf life of up to 12 months.
Typically 12 months in unopened packaging. Store cool (≤ 20 °C), dry and away from light, and use soon after opening.

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.

All guides

More guides from this group

Guide

What Is Rice Protein? Benefits, Applications and Wholesale Rice Protein Sourcing Guide

How rice protein is produced, its amino acid profile, comparison with pea protein, use in protein powders and bakery, quality criteria and what drives the wholesale price.

Read the guide →
Guide

What Is Pea Protein? Isolate vs Concentrate, Use in Meat Alternatives and Wholesale Sourcing

How pea protein is produced, the isolate-concentrate difference, functional properties, grade selection for meat alternatives and beverages, quality criteria and wholesale buying notes.

Read the guide →
Guide

What Is Pumpkin Seed Protein? Nutritional Value, Applications and Wholesale Sourcing Guide

How pumpkin seed protein is produced from cold-press cake, its mineral-rich profile, use in protein blends, quality criteria and wholesale buying notes.

Read the guide →
PERDIST

Food ingredient import, export and domestic B2B supply for manufacturers: product-specific research, written quotations and follow-up through to delivery.

Import · Export · Domestic Supply

Pages

Home Products Guides About Contact

Product Groups

Spice Fibre Protein Starch Processing Aids Full catalogue

Reach Us

●Kazım Dirik Mah. Üniversite Cad. No:72 K:7 D:707 Bornova, İzmir, Türkiye
●+90 501 353 79 92
●info@perdist.com
●Weekdays 09:00 – 18:00 (GMT+3)
© 2026 PERDIST. All rights reserved.
Privacy Terms Support Sitemap

We would like to use Google Analytics cookies to measure visits anonymously. You can change your choice at any time on the privacy page. Privacy policy

📋
Request a quotation
Product:
The details you share are used only to prepare your quotation.

✅

Your request has reached us

We will check availability and get back to you by e-mail or phone within one business day.