Powdered egg products
Powdered eggs have organoleptic and technological characteristics similar to those of fresh eggs, from which they are derived through spray-drying. These products offer several advantages in terms of usability, shelf life, and storage.
Egg white powder
This white powder product, with a high protein content (min. 80%), offers excellent whipping capabilities similar to fresh egg whites. Available in a variant with enhanced whipping abilities, it is also useful as a binder and gelling agent in heated food products.
Egg yolk powder
Powdered egg yolk is a fine, yellow, slightly fatty powder with a high lipid content (min. 56%) and protein content (30-38%). Thanks to its phospholipids and lecithins, it offers gelling, binding, and emulsifying functions, making it ideal for sauces, dressings, condiments, and baked goods.
Whole egg powder
The product is a spray-dried whole egg powder, with a good protein content (around 44%) and fat content (min. 39%), used in baked goods and culinary preparations. Not suitable for products requiring fresh eggs, it is also available in a “barn” variant from hens raised on the ground.
Egg white powder
This white powder product, with a high protein content (min. 80%), offers excellent whipping capabilities similar to fresh egg whites. Available in a variant with enhanced whipping abilities, it is also useful as a binder and gelling agent in heated food products.
Egg yolk powder
Powdered egg yolk is a fine, yellow, slightly fatty powder with a high lipid content (min. 56%) and protein content (30-38%). Thanks to its phospholipids and lecithins, it offers gelling, binding, and emulsifying functions, making it ideal for sauces, dressings, condiments, and baked goods.
Whole egg powder
The product is a spray-dried whole egg powder, with a good protein content (around 44%) and fat content (min. 39%), used in baked goods and culinary preparations. Not suitable for products requiring fresh eggs, it is also available in a “barn” variant from hens raised on the ground.
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