Whole Egg Powder
Bakery and Dry Mix Ingredient
Whole egg powder is produced by spray-drying pasteurised whole egg (white and yolk together) and delivers the functions of fresh egg (binding, emulsifying, leavening, colour) in a dry, long-life, easily dosed form. It is used in cake, biscuit, waffle and croissant mixes, pasta and noodles, instant omelette and breakfast products, as a binder in meat products and in mayonnaise production. PERDIST compares protein and fat content, solubility, colour, Salmonella analysis and origin documents against the supplier specification for wholesale whole egg powder requests and forwards the documents with the quotation. For wholesale whole egg powder the rehydration ratio, functional expectations and microbiological criteria are taken before the quotation, and the analysis document with a sample is shared. For bakery and dry-mix producers, packaging and delivery frequency follow the production plan. The allergen declaration appears in the product documents.
Product and Application Details
| Product definition | Whole egg powder produced by spray-drying pasteurised whole egg (white and yolk in natural ratio). |
|---|---|
| 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%. |
| 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 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. |
| 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 Whole Egg Powder
These answers come from the ingredient guide for this product. Read the full guide: What Is Whole Egg Powder? Production, Use and Wholesale Sourcing Guide
