Endless Uses of Powdered Eggs in Food Processing

Endless Uses of Powdered Eggs in Food Processing

Egg powders are perfect ingredients for the making of all sorts of foods: cakes, biscuits, meat-balls, pastries, noodles, mayonnaise, salad dressings, protein powders, etc. While maintaining the nutritional value, flavor, and most functional properties as in fresh eggs, egg powders are easy to use, stable and have a long shelf life. Spray dried whole egg, egg yolk and egg white has been widely preferred by manufacturers.

Users of egg powder products include food manufacturers, large scale catering, hotels, etc.

Food Industry

Industry	Product Usage
Baking	Breads, pastries, custards, cakes, cookies
Dairy	Ice cream, frozen desserts
Confectionery	Bars, Candy, fondants, fillings
Sauces	Mayonnaise, salad dressings, dips, and prepared foods
Meat and fish products	Patties, sausages, surimi
Meal Replacements	Energy bars
Beverages	Pourable yogurts, dietary drinks, and alcoholic beverages
Prepared Foods	An ingredient in frozen and prepared entrées and side dishes
Nutraceuticals	A protein supplement and a source for extraction of beneficial substances

Baking

Products	Product Usage
Frostings	Thickens frostings and fillings
Breads	Standard breads and buns
Sweet Goods	Egg custard fillings and tarts
Cakes	Cakes of all sorts
Cookies & Specialty Items	Meringues and other items where lighter texture is required
Muffins & Popovers	Unique pastry effect obtainable only through use of eggs
Frozen Products	Frozen dough and other items to control crystallization
Healthy Snack Bars	Protein-rich meal replacement bar

Other Industries

Industry	Product Usage
Cosmetics	The white is a popular ingredient for facial masks. The yolk is used in shampoos and conditioners.
Science	Both yolk and white are excellent culture media for laboratory growth of microorganisms.
Animal Feed & Pet Food	Egg is used to feed laboratory animals when a protein reference is required. Yolks and whites are used in pet foods.

Egg Functional properties

Egg Functional properties

Eggs are used in food manufacturing for various purposes.

• Adhesion/Binding
• Aeration/Foaming
• Coagulation/Thickening
• Emulsification/Mouthfeel
• Crystallization Control/Freezability
• Clarification
• Whipping ability
• Browning/Color
• Flavor
• Tenderization/Texture
• Coating
• Humectancy/Insulation/Moisturizing
• Nutrient fortification/Protein enrichment

Benefits of using egg powders

Benefits of using egg powders

Shell egg are unsuitable as a raw material in modernized food industry.

The largest consumers of eggs have long recognized that shell eggs are unsuitable as raw material in a food industry geared to modernization. Frozen eggs have been found much more reliable and convenient. In the course of modernization, however, large egg consumers, faced with the need to further improve product quality and expand product varieties, had to reduce manufacturing costs. More efficient processing techniques were sought. This led to a fuller use of spray drying due to spray dried products being found a most suitable dry raw material for the food industry. The advantage to the food industry of spray dried egg products can be summarized as follows:

Ease and Convenience of Use

Egg powders are ready to use immediately. Bulk quantities can be weighted and incorporated into formulas with less labour. Equipment needs are minimal, cleanup is simplified, and except for packaging materials, there is no waste for disposal.

Economy

Reduced handling, minimal shipping cost, minimal storage space and elimination of breakage result in reduced-cost formulations. Egg powders are one of the most economical protein sources available.

Safety

Our egg powders are pasteurized to destroy Salmonella and other bacteria.

Uniformity

Our egg powders can be produced to definite specifications to assure consistent performance in formulations.

Quality

Egg powders are virtually indistinguishable from fresh eggs in nutritional value, flavor, and most functional properties. These qualities are well retained during proper storage.

Stability

When properly stored, egg powders will keep their quality over 18 months.

The above points are the main reasons why spray dried whole egg, egg yolk and egg white has been widely preferred by manufacturers.