1 kg of whole egg powder is equivalent to about 90 shell eggs.
Manufacturing process: produced by spray drying of liquid pasteurized whole eggs and then put into packs stowed in corrugated boxes. The reconstituted product in regenerated condition is equivalent to fresh eggs, but is significantly safer from the bacteriological point of view and is easy to store and use.
Application: mayonnaise production, confectionary, bakery industries and ready-to-cook food production.
Storage conditions and shelf life: store in clean and dry premises at a temperature:
- not exceeding +20°С for not more than 6 months;
- not exceeding +4°С for not more than 24 months.
Packaging: corrugated boxes with polyethylene lining, net weight 25 kg.
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Whole egg powder |
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Solids weight ratio, not less than |
95,0 % |
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Fat weight ratio, not less than |
38,0 % |
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Protein weight ratio, not less than |
45,0 % |
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Solubility |
not less than 85.0% |
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Hydrogen ion concentration, рН |
— |