Egg White Powder
Spray-Dried Albumen, Foaming and Binding Protein
Egg white powder (albumen powder) is produced by spray-drying pasteurised egg white; it typically contains 80% protein or more and has high foaming and gelling capacity. Compared with liquid egg white it offers long shelf life, easy dosing and microbiological safety, and is used in confectionery and meringue products, bakery, protein bars, sports nutrition, as a binder in meat products and in pasta formulations. PERDIST compares protein content, foaming capacity, gel strength, pH, Salmonella analysis and origin documents against the supplier specification for wholesale egg white powder requests and offers high-gel and high-whip grades with their documents. For wholesale egg white powder the whipping performance, gel strength and microbiological expectations are agreed before the quotation, and the analysis document with a sample is shared. For confectionery, surimi and meat producers, packaging and delivery follow the production calendar. The allergen declaration is stated clearly in the product documents.
Product and Application Details
| Product definition | Egg white powder (albumen powder) produced by spray-drying pasteurised egg white; high-gel or high-whip grades. |
|---|---|
| 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%. |
| Documents | Specification, COA, Salmonella and microbiological reports, pasteurisation statement, origin and veterinary health certificate are shared with the quotation to the extent the supplier provides them; halal certification is checked per product. |
| 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. |
| Shipping | Road and sea freight; transported in closed packaging in a dry, cool (≤20 °C recommended), odour-free place. No cold chain required. |
| Origin | Common origins: Türkiye, European Union, India. Documented per lot in the quotation. |
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About Egg White Powder
These answers come from the ingredient guide for this product. Read the full guide: What Is Egg White Powder? Foaming, Gel Strength and Wholesale Albumen Powder Sourcing Guide
