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Egg powder is a powder product produced by preferably breaking shelled eggs in hygienic special automatic breaking machine, then seperating yolk and white of shelled egg and finally drying in spraying dryers following some preliminary processes. 
Egg powder provides the advantage of storage and minimum 12 month shelf life. 
Liquid egg shall be obtained by diluting egg powder in certain proportions.

Well, to put Egg powder simply, powdered eggs are eggs that have been dehydrated and turned into an easy-to-store powder. 
Fresh eggs, which are obviously very tasty and also rich in protein, need to be refrigerated properly and quickly in order to prevent them from spoiling. 
If you’re in an emergency situation or if you’re camping somewhere fairly remote, then Egg powder entirely impractical to consider adding fresh eggs to your diet.

However, by dehydrating the eggs, you can eliminate any concerns regarding spoilage. 
Since they’re dehydrated, they can last for an incredibly long stretch of time—in fact, if stored in a cool, dry environment within a properly sealed container, powdered eggs can actually last a decade or more. 
Also, by making the eggs into a powder, they become easier to transport (say in backpack) and they’re also even easier to mix in with other foods or liquids—for instance, you can add milk, salt and water to powdered eggs to make some fast-and-easy scrambled eggs.

There are many different varieties of powdered eggs, which are designed to cater to particular tastes and diets. 
For example, some brands offer powdered eggs that are made from both yolk and egg whites, while others feature only egg whites or the yolks. 
In fact, many restaurants prefer to use powdered eggs over fresh eggs, mainly because when compared to buying fresh eggs in bulk, powdered eggs are far cheaper and have a much longer shelf life.

Like fresh eggs, powdered eggs are protein-rich, and they can also be used for just about any dish that calls for eggs (such as pies or meringues). 
Some brands also add extra flavoring to the powdered eggs to really ratchet up the taste factor. 

All in all, because powdered eggs are easy to transport, have an extended shelf life and they’re rich in protein, Egg powder no wonder why preppers and campers have been using powdered eggs for years. 
In fact, powdered eggs were especially popular during World War II, when the U.S. government needed to deliver large quantities of eggs to troops around the world, and they needed to ensure that the eggs could be transported quickly in bulk and could last during both storage and transit. 
In short, if you’re in need of a food item for your camping or emergency kit that’s packed with protein and will last for a decade or more, then consider picking up a container of powdered eggs.

Powdered eggs are eggs that have been dehydrated and made into a simple powder, with a texture similar to that of powdered milk. 
While some brands use the whole egg, others only include the yolks or the whites, and may add other ingredients to enhance the flavor or the texture of the reconstituted eggs. 
Generally, Egg powder is possible to purchase powdered eggs in bulk, making them ideal for use in preparing a number of mass-produced frozen foods as well as use in restaurants.

These dehydrated eggs have several advantages over fresh eggs. 
First, powdered eggs have a longer shelf life. 

With proper storage, dried eggs can easily last for the better part of a decade. 
Egg powder is not necessary to store the eggs in a refrigerated area; all that is required is a cool to moderate temperature and a dark cabinet or cupboard.

Eggs that have been dried require much less storage space, so substantial supplies can be kept on hand in a relatively small space. 
Re-hydrating the eggs requires nothing other than the addition of a liquid, usually water or milk. 

In powdered form, the eggs can be added to baked recipes without the need to mix them with a liquid ahead of time. 
These eggs are generally fairly cheap too. 

A pound (0.45 kg) of dehydrated eggs is significantly cheaper than purchasing an equivalent number of fresh eggs. 
This makes them very cost effective for food producers as well as restaurants, which often use them for buffet-style dishes and baked goods.

Powdered eggs are packaged in several different ways. 
Whole eggs may be dehydrated and later used in many recipes where whole eggs are needed. 

Egg powder is also possible to purchase powdered yolks as well as whole eggs. 
For use in recipes where the whites are all that is used, such as in meringues, packages of powdered whites are available, although there is some difference of opinion as to how well the whites work and taste when used in some recipes.

Despite their advantages, some people have raised concerns over the level of oxidized cholesterol in powdered eggs. 
Some studies show that oxidized cholesterol is particularly hard on the arteries, and Egg powder may be able to cause other cholesterol molecules to oxidize as well. 

Since most people generally only encounter small amount of powdered eggs, like those used in processed baked goods, Egg powder is not usually a serious health concern. 
Some people do choose to avoid consuming them, however, to be on the safe side.

The production of powdered eggs is usually traced back to the first half of the 20th century. 
The eggs were extensively used during World War II, especially in countries where food supplies were airlifted in to feed civilians displaced by occupations and bombings. 

In the United States, they were often used as a substitute for fresh eggs during periods of rationing, allowing fresh eggs to be routed to provide nutrition to people serving in the military. 
Even with first call on fresh eggs, many branches of the military also used powdered versions as a matter of expediency.

Our Egg Powders are manufactured by fully dehydrating real eggs, which is done via a method called spray drying. 
Spray drying involves rapidly drying a wet substance, and because water makes up 75% of an egg the final product is a highly versatile powder. 
The consistency and texture is similar to that of powdered milk and has a variety of benefits and applications across the food industry.

Powdered Egg carries all the usual nutritional benefits of a fresh egg, without the worry of Egg powder going bad.
They offer a good source of protein, immune-boosting properties, and antibacterial qualities.

Often referred to as ‘powdered-egg’, ‘dry egg’, ‘dried egg powder’, or even the ‘Ersatz egg’ at a certain time in history, egg powder is defined as eggs that have been dehydrated and turned into an easy to-store powder.
Whole egg powder is a pasteurized spray-dried product from fresh hen eggs and Egg powder production time is the same as for powdered milk. 

Whole egg powder is consumed in hotels, hospitals, restaurants, and military establishment, for example
As well as used in bakeries and in cake mix manufacturing.

Egg powder is a natural, sustainable and highly digestible protein and fat source used within pet food and animal feed. 
Different grades of egg powder are being produced such as whole egg, egg white and egg yolk powder.

Egg powder is a very interesting natural ingredient as Egg powder combines different functionalities. 
First of all egg powder supplies dietary essential nutrients like amino acids, polyunsaturated fatty acids and vitamins A, D and choline. 

Egg powder is also a rich source of bio-active components with health promoting properties like the antioxidants lutein and zeaxanthin, bioactive lipids, antimicrobial proteins and immunoglobulins. 
Finally, egg powder is also a technical aid in pet food and animal feed production thanks to Egg powder emulsifying and gelation properties.

A powdered egg is a fully dehydrated egg. 
Most powdered eggs are made using spray drying in the same way that powdered milk is made. 

The major advantages of powdered eggs over fresh eggs are the reduced weight per volume of whole egg equivalent and the shelf life. 
Other advantages include smaller usage of storage space, and lack of need for refrigeration. 
Powdered eggs can be used without rehydration when baking, and can be rehydrated to make dishes such as scrambled eggs and omelettes.

Egg powder includes powder made from bird eggs, and these are fully dehydrated eggs. 
Egg powder also known as dried egg products that include whole egg powder, egg yolk powder, egg albumen powder, and egg powder mix or a blend of egg powder. 

In the food industry, bakery and confectionery are the major segments that account for a higher demand, followed by meat products and sauces & dressings. 
The food segment accounts for a significant revenue share in the global egg powder market, and is expected to register a high growth rate during the forecast period.

Currently, the demand for egg powder is also rising among personal care products, cosmetics, animal feed, and pet food products. 
According to this research analysis, the global egg powder market is expected to be valued at over US$ 840 Mn in 2017, growing at a CAGR of 4.5% during the forecast period 2017-2025. 
Among the different product types, the whole egg powder segment is anticipated to dominate the global market in terms of revenue share, with a projected value share of about 60% throughout the forecast period.

Egg powder is a sustainable and safe ingredient full of bioavailable nutrients and biologically active components providing passive mucosal immunity against viral and bacterial pathogens. 
In addition, egg powder offers interesting functional properties in pet food and animal feed manufacturing.

Egg powder is a source of highly concentrated dietary essential amino acids, fatty acids and vitamins that greatly meet the nutritional requirements of animals. 
The chemical integrity of essential nutrients are preserved by the gentle drying technique of spray drying during the production of feed grade egg powder, whilst anti-nutritional factors are greatly reduced.

In addition, egg powder doesn’t impede pet food and animal feed formulation as crude ash, crude fiber and carbohydrate contents are very low. 
Different egg powders are produced with varying ratios of crude protein to fat through the separation of egg yolks and egg whites, which further facilitates formulation flexibility of pet food and animal feed nutritionists.

The biggest market for egg powder is pet food. 
However, increased use of egg powder is noticed in piglet starter feed thanks to the benefits for piglet health.

Egg powder has also attractive and palatable properties that makes Egg powder optimal for use in feeding fish and shrimp. 
For this reason, egg powder is used in fishing baits with great success.

Egg powder has been widely used for fishing baits since a long time, both amateur and professional manufacturers. 
Nowadays there are baits marketed by main fishing baits producers, using high inclusion levels of egg powder in Egg powder composition.

Egg powder is a great binding agent for the production of fishing baits. 
Whole egg powder increases the firmness of fishing baits and the egg white powder creates a hard surface on the fishing baits while the centre remain moist. 
The more egg powder you add, the more binding potential you get.

Egg white powder decreases the boiling time on fishing baits. 
Egg powder is also included for foaming, gelling and Egg powder is a great emulsifier too. 

Other properties are:
Easy-to-handle powder
Very stable product with long shelf life

Natural product with neutral aroma, egg flavour
Cost effective fishing baits binder, also hardens the surface of the fishing baits (fishing baits stay intact under water)

Promotes a smooth finish, reduces cracking and improves fishing baits casting
Improves the texture of the fishing baits

Advantages of Egg powder:
Dried whole egg powder has a few functional advantages compared to the regular shell eggs, including:
1. Extended shelf life: Powdered eggs benefit from an extended shelf-life of 18 months, and if properly sealed 5 to 10 years (much longer than regular eggs) if stored in a cool and dry place. 
Egg powder does not need to be refrigerated.

2. Ease of storage: Dried eggs require much less storage space. 
This means that substantial supplies of eggs can be kept on hand in a relatively small space. 

Egg powder is also comparatively easier to handle and transport than
liquid eggs and there is no question of any breakage during the transit.

3. Reduced risk of food borne illness: The primary risk associated with eggs is food-borne illness caused by Salmonella bacteria. 
However, powdered eggs are pasteurized which destroys Salmonella and any other bacteria.

4. Ease of use: As a complementary food supplement for infants and young children, the dry powder can simply be added and mixed with the porridge. 
Powdered eggs can be used without rehydration when baking and can be rehydrated to make dishes such as scrambled eggs and omelettes.

5. Economic Advantage: Compared to whole eggs, egg powder is more affordable. 
The retail price of 100 eggs is US $15 while the comparable value for egg powder (1.3 kg) is US $10. 

The calculations are provided in Table 1 of the annex.
Additionally, the largest and most affordable producers of egg powders are found in the countries/regions with intensive production systems including Brazil, Europe and South India, which have low egg production costs.

Uses of Egg powder:
Egg powders can be incorporated into a number of recipes, and there especially useful for producing free from foods as there entirely gluten-free. 
Egg white powders are also ideal for making low-fat recipes for the more health-conscious consumers.

They provide functional and logistical benefits to bakery applications, playing the same role a fresh egg would. 
Egg powder can be added to bakery recipes without the fuss of having to mix with liquid beforehand, all you need to do is add the amount needed and the required amount of water and carry on with the usual recipe process. 
Whether Egg powder for cakes, bread, biscuits, muffins or pancakes got a no-mess, no-fuss, and free-from-friendly egg replacement.

You can also use egg powders as a replacement in omelettes and scrambled eggs, or soups and sauces – in fact almost any product that usually contains fresh egg. 
All you need to do is add liquid.

Whole egg powder usage fields;
Pastries, bread, cake, pizza dough, industrially made soup, hamburger mixtures.

Yolk egg powder usage fields;
Pastries, bread, cake, meal, biscuit, mayonnaise, waffles, ice cream.

Egg white powder usage fields;
Chocolate and candies, chocolate marmalade, hazelnut marmalade, fitness and health products.

Manufacturing of Egg powder:
The egg powder manufacturing process starts with fresh eggs that are put through different advanced machines. 
After removal of egg shells, the mixture is filtered and stored in storage tanks at about 4 degrees.
The eggs, egg whites or egg yolks are pasteurized and spray-dried in a thin layer. 
This is done in a room with high temperature to enable water to evaporate out of the eggs. 
The material which comes out of the high-pressure spray dryer is in a dried and powdered form which is then packed for transport.

Quality of Egg powder:
Powdered eggs have a storage life of 5 to 10 years when stored without oxygen in a cool storage environment.

The process of spray-drying eggs so as to make powdered eggs oxidizes the cholesterol, which has been shown to be helpful at reducing aortic atherosclerosis in animal trials.

History of Egg powder:
Dehydrated eggs advertisements appeared in the late 1890s in the United States.
Powdered eggs appear in literature as a staple of camp cooking at least as early as 1912.

Powdered eggs were used in the United Kingdom during World War II for rationing. 
Powdered eggs are also known as dried eggs, and colloquially during the period of rationing in the UK, as Ersatz eggs.

The modern method of manufacturing powdered eggs was developed in the 1930s by Albert Grant and Co. of the Mile End Road, London. 
The cake manufacturer was importing liquid egg from China and one of his staff realised that this was 75% water. 

An experimental freeze-drying plant was built and tried. 
Then a factory was set up in Singapore to process Chinese egg.

As war approached, Grant transferred his dried egg facility to Argentina. 
The British Government lifted the patent[which?] during the war and many other suppliers came into the market, notably in the United States. 
Early importers to the United States included Vic Henningsen Sr. and others in the United Kingdom.

Use of powdered eggs dates back to the Middle Ages when Chinese used to airdry eggs that that had been whipped and left in the sun to dry and then ground.
Powdered eggs also appear as a staple of camp cooking as early as 1912ii. 

Their ease of storage and nutritional quality were also practical advantages in supplying military troopsiii, and were used in the United Kingdom during World War II for rationing and were known as “Ersatz eggs” during that time.
The modern method of manufacturing powdered eggs was developed in the 1930s by Albert Grant and Co. of the Mile End Road, London. 

This cake manufacturer was importing liquid eggs from China and one of his staff realized that they were 75% water. 
An experimental freeze-drying plant was built and tried. 
The British Government lifted the patent during the war and many other suppliers came into the market notably in the United States.

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