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.