Egg Powder
Fresh eggs transformed into a convenient powder! Egg Powder is made through advanced technology. Ready to use in production!
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Technical aspects
Egg Powder is in the form of a fine powder that has a yellow or slightly creamy color. The process of producing Egg Powder begins with fresh eggs, which go through several high-tech devices. After the shells are removed, the mixture is filtered and stored in storage tanks at about 4 degrees Celsius. Then the eggs are pasteurized and spray-dried.
Egg Powder is a rich source of protein with a protein content of 30-37%. It also influences the appearance of some foods, giving them an attractive color and affecting the texture, crispness and fluffiness of baked goods.
| Physical and chemical characteristics | Value |
|---|---|
| Water content | Max. 4% |
| Fat content | > 58% |
| Protein content | 30-37% |
| pH | 6-7 |
| Solubility | Min. 85% |
| Butyric acid content | Max. 10 mg/kg in dry mass matter |
| Remainder of the shells and membranes | Absent |
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Storage period
The storage period of Egg Powder is 2 years. Product should be stored in clean, dry containers at room temperature (15-25°C).
Packaging
Foodcom S.A. supplies its Business Partners with Egg Powder in 20 and 25 kg bags or in Big Bags.
Application
Egg Powder is typically used in the food industry, where its fluffing properties are essential for making products such as crackers, cookies and pasta. Egg Yolk Powder, on the other hand, is used as a substitute for fresh egg yolk to provide color, texture and emulsifying ability. It is mainly used in the preparation of mayonnaise, dressings, sauces and croissants. In addition, Egg Albumin Powder is used in a variety of products – from fish, meat and processed potatoes to bakery and confectionery products.
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