Product Specifications (Food Grade Egg Powders)

Product names

  • Egg white (albumen) powder (there are high foaming and high binding types )
  • Egg yolk powder
  • Whole egg powder

1. Description and processing overview

These products are pasteurized spray-dried powders of egg yolks, whites and whole eggs of food grade quality. They are produced at our modern processing facility located in Hubei, China. The facility is certified with ISO 9001:2008 and HACCP (ISO22000).

The eggs used are produced in layer farms designated for export markets and are strictly monitored for proper use of antibiotics and proper feeding practice.

Shell eggs are washed, rinsed, sanitized, broken, separated by automation, and monitored for quality and imperfections. Liquid whole eggs or the separated yolks and whites are clarified, filtered, and pasteurized. After pasteurization, they are spray-dried.

2. Usage

These egg powder products can be used as ingredients for commercial food processing.

3. Advantages

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.

4. Physical properties

Whole egg powder

Egg yolk powder

Egg white powder

Colour

Light yellow

Light orange

Milky white

Form

Powder

Smell

Typical egg smell

Typical egg yolk smell

Neutral smell

Impurity

No visible external impurities

Solubility

≥85%

5. Typical analysis

Whole egg powder

Egg yolk powder

Egg white powder

Moisture (g/100g)

≤4.0

≤4.0

≤8.0

Fat (Chloroform extraction method, g/100g)

≥40

≥60

 

Free fatty acid (g/100g)

≤4.0

≤4.0

 

Crude protein (g/100g)

≥45

≥30

≥78

6. Safety parameters

Whole egg powder

Egg yolk powder

Egg white powder

Heavy metals

Lead (Pb) (mg/kg)

≤0.2

Zinc (Zn) (mg/kg)

≤50

Total arsenic (As) (mg/kg)

≤0.05

Total mercury (Hg) (mg/kg)

≤0.05

 

Pesticide residual

Benzene hexachloride (BHC) (mg/kg)

≤0.1

Dichlorodiphenyltrichloroethane (DDT) (mg/kg)

≤0.1

 

Microbiological

Total plate count (cfu/g)

≤10,000

≤5,000

≤5,000

Coliform count (MPN/g)

≤9.0

0

0

Pathogenic bacteria (Salmonella, Shigella)

Not detected

7. Packaging

Packed in woven bags with an internal PE lining; Net weight: 20 kg per bag.

8. Storage and shelf life

Store in a cool, dark place. Shelf life in un-opened package is 12 months.
Seal the bag after each use. Once reconstituted into liquid form, use immediately or store refrigerated.

9. Certification

The products are manufactured under a Quality System and Food Safety Management System which is ISO 9001:2008 and HACCP (ISO22000) Certified.

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