Egg Powder

Egg Powder
Whole Egg powder is whole egg that has been dried into a powder form. It is the egg white and egg yolk that have been removed and dried. As such, egg powder performs almost as well as whole eggs in food products when it has been spray dried.
Egg powder is less expensive and more convenient to use than whole eggs. In fact, the food industry utilizes dried egg because of the decreased shipping and storage cost. Also, egg powder has a much longer shelf life and is less of a concern for food safety.
Egg powder is mainly used in recipes and baking. It can be used alone to make scrambled eggs or egg patties, but egg powder needs to have sugar or milk solids added to it to keep its functionality. With dried eggs, the glucose is usually removed because reducing its carbohydrate content increases the shelf life. Instead, another form of sugar is added to the egg to maintain its foaming abilities. Dried egg can also have other ingredients added to it for functional purposes. It can be used dry, as with cake mixes and breads, or reconstituted and used wet, as with custards. Moisture (%) 4.0 max Fat (%) 40.0 min Free Fatty Acid (%) 4.0 max Protein (%) 45.0 min PH 7.0-9.5 Total Bacteria (cfu/g) 10000 max Coliform Group (mpn/100g) 40 max Salmonella (/25g)Negative
- It can add into cakes, biscuits, and bread then improve nutritional value of the products, and increase the volume and softness, improve food flavor.
- After mixing with the dough,it can make the dough has higher ability of gas containing.
- Add into the baked goods,and make the food surface colorful and beautiful.
- As a kind of natural emulsifier for the cold food,it can increase the cohesiveness of fat,and improve the conformality of the cold food.
- It can as the ingredients of flavoring.
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