Whole Egg Powder (40 kg)
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Description

Whole egg powder is an egg product made from whole chicken eggs through pasteurisation and spray drying. It is a free-flowing, homogeneous powder, yellow to orange in colour, with a characteristic egg odour. It has a mild taste typical of chicken eggs, with no foreign flavours.

Whole egg powder is high in protein and fat, making it a valuable ingredient in the food industry, especially in baking, pasta production, mayonnaise, sauces, delicatessen products, cakes and desserts. It is also used in the production of instant products and functional foods.

Technical aspects

Whole egg powder is a free-flowing product with no lumps or impurities. It is yellow to orange in colour, with a characteristic egg smell and a typical egg taste. Thanks to its low moisture content and good microbiological parameters, the product is stable and safe to store.

Parameter Value
Colour From yellow to orange
Taste and smell Typical for eggs, no foreign notes
Form Free-flowing powder
Water content Max. 5.0%
Fat content Min. 37%
Protein content Min. 44%
Ash content Max. 4%
pH Max. 9.5
Yeast and mould ≤ 100 cfu/g
E. coli ≤ 10 cfu/g
Coagulase-positive staphylococci ≤ 10 cfu/g
Listeria monocytogenes Absent in 25 g
Salmonella Absent in 25 g
Allergens Eggs and egg products
GMO GMO-free product
Ionising radiation Not subjected to

Application

Whole egg powder can be used to replace fresh eggs in technological processes wherever longer shelf life, easier logistics and precise ingredient dosing are required. Thanks to its natural emulsifying and stabilising properties, it improves the structure of bakery products, pasta, sauces and instant additives, while increasing their nutritional value.

Whole egg powder gives finished products the right colour and rich flavour, and also facilitates microbiological control and reduces the risk of microbial contamination compared to fresh eggs, making it a popular ingredient in industrial food production and catering.

Storage

Store in a dry and clean place at a temperature below 25 °C.

Package

FDCM supplies its Business Partners with egg powder in 20 kg bags.

Whole Egg Powder (40 kg)

120,00EUR/kg

Whole Egg Powder (40 kg)
Minimal order
40 kg
Stock
Available
Total:
Each:
Total:
Each:

We offer a delivery option by prior arrangement. Contact the logistics department for an individual offer.

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Delivery

Shipping fee included.

Description

Whole egg powder is an egg product made from whole chicken eggs through pasteurisation and spray drying. It is a free-flowing, homogeneous powder, yellow to orange in colour, with a characteristic egg odour. It has a mild taste typical of chicken eggs, with no foreign flavours.

Whole egg powder is high in protein and fat, making it a valuable ingredient in the food industry, especially in baking, pasta production, mayonnaise, sauces, delicatessen products, cakes and desserts. It is also used in the production of instant products and functional foods.

Technical aspects

Whole egg powder is a free-flowing product with no lumps or impurities. It is yellow to orange in colour, with a characteristic egg smell and a typical egg taste. Thanks to its low moisture content and good microbiological parameters, the product is stable and safe to store.

Parameter Value
Colour From yellow to orange
Taste and smell Typical for eggs, no foreign notes
Form Free-flowing powder
Water content Max. 5.0%
Fat content Min. 37%
Protein content Min. 44%
Ash content Max. 4%
pH Max. 9.5
Yeast and mould ≤ 100 cfu/g
E. coli ≤ 10 cfu/g
Coagulase-positive staphylococci ≤ 10 cfu/g
Listeria monocytogenes Absent in 25 g
Salmonella Absent in 25 g
Allergens Eggs and egg products
GMO GMO-free product
Ionising radiation Not subjected to

Application

Whole egg powder can be used to replace fresh eggs in technological processes wherever longer shelf life, easier logistics and precise ingredient dosing are required. Thanks to its natural emulsifying and stabilising properties, it improves the structure of bakery products, pasta, sauces and instant additives, while increasing their nutritional value.

Whole egg powder gives finished products the right colour and rich flavour, and also facilitates microbiological control and reduces the risk of microbial contamination compared to fresh eggs, making it a popular ingredient in industrial food production and catering.

Storage

Store in a dry and clean place at a temperature below 25 °C.

Package

FDCM supplies its Business Partners with egg powder in 20 kg bags.

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