EGG POWDER
INTRODUCTION
Egg powder is a dehydrated form of eggs, made by spray-drying or freeze-drying liquid eggs. It retains most of the nutritional value of fresh eggs while offering a longer shelf life and easier storage.
Egg powder is widely used in food processing, baking, and other industries due to its convenience and versatility.
Types of Egg Powder
Whole Egg
Whole Egg Powder
Made from whole eggs, including both yolk and white.
Egg Yolk
Egg Yolk Powder
Contains only the yolk, rich in fats and emulsifying properties.
Egg White
Egg White Powder
Made from egg whites, high in protein and low in fat.
Production Process
Step-by-Step Stages
Breaking & Filtering
Eggs are cracked, shells are removed, and the liquid is filtered for purity.
Pasteurization
Liquid eggs are heat-treated to kill bacteria while retaining nutrition.
Drying
Spray-drying or freeze-drying removes moisture to produce egg powder.
Packaging
Powder is sealed in airtight containers to protect from moisture and contamination.
Benefits of Egg Powder
♣ Long Shelf Life – Can last up to 1–2 years when stored properly.
♣ Easy Storage & Transport – No refrigeration needed, reducing costs.
♣ Consistent Quality – Standardized for industrial food production.
♣ Versatile Usage – Can be reconstituted or used directly in dry form.
Uses of Egg Powder
Food Industry
- Bakery Products: Cakes, cookies, bread, and pastries for structure and leavening
- Pasta & Noodles: Enhances texture and protein content
- Confectionery: Custards, ice creams, and chocolates for smoothness
- Ready-to-Eat Meals: Added to soups, sauces, and dressings for thickening and nutrition
Food Service & Catering
- Convenient for large-scale cooking (e.g., hotels, restaurants)
- Does not require refrigeration
Health & Nutrition
- Protein Supplements: Added to shakes and sports nutrition products
- Emergency Food Supplies: Used in military rations and disaster relief due to long shelf life
Non-Food Applications
- Cosmetics: Egg proteins used in hair and skin care products
- Pharmaceuticals: Used in vaccine production (e.g., flu vaccines grown in eggs)
Egg powder is a highly functional and economical alternative to fresh eggs, widely used in food manufacturing, baking, and other industries. Its long shelf life, ease of use, and nutritional benefits make it a valuable ingredient in both commercial and household applications.