Whole Egg Powder is a high-quality, spray-dried powdered form of fresh whole eggs, encompassing both egg whites and yolks. Made from 100% pasteurized whole eggs, it offers a fine, yellowish powder that can be easily reconstituted by mixing one part powder with three parts water to recreate the equivalent of a whole egg. This product provides a consistent and reliable ingredient ideal for commercial food production, catering, and household applications. With a shelf life of 12 to 24 months when stored in cool, dry conditions, Whole Egg Powder ensures long-term usability without the perishability issues of fresh eggs. Its pasteurization process significantly reduces microbial risks, making it a safe option for a variety of food preparations including baked goods, pasta, dressings, mayonnaise, and sauces. Nutritionally rich, it contains approximately 45-50g of protein per 100g and essential vitamins A, D, E, and B-complex along with minerals like iron and calcium. The product is designed for easy storage in airtight containers and requires refrigeration only after rehydration. Overall, Whole Egg Powder is an excellent solution for bulk storage, emergency supplies, commercial kitchens, and food industries seeking a reliable, consistent, and nutritious egg substitute.
Key Features
| Features | Description |
|---|---|
| Ingredients | 100% pasteurized whole eggs |
| Form | Fine, yellowish powder |
| Shelf Life | 12–24 months in a cool, dry place |
| Reconstitution Ratio | 1 part powder + 3 parts water = 1 whole egg |
| Protein Content | ~45–50g per 100g |
| Fat Content | ~35g per 100g |
| Carbohydrates | ~4–6g per 100g |
| Calories | ~500 kcal per 100g |
| Pasteurization | Ensures microbial safety |
| Applications | Baked goods, pasta, dressings, mayonnaise, sauces, catering, military, disaster relief, airlines |
| Attributes | Description |
|---|---|
| Color | Yellowish powder |
| Packaging | Airtight containers recommended |
| Storage Instructions | Store in airtight container, keep in cool, dry place; refrigerate after rehydration |
| Nutritional Highlights | Rich in Vitamins A, D, E, B-complex; minerals iron and calcium |
| Cholesterol Content | High, comparable to fresh eggs |
| Origin | Produced via spray drying of liquid whole eggs |
| Usage | Ideal for baking, cooking, food manufacturing, and emergency supplies |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
The typical reconstitution ratio is 1 part Whole Egg Powder to 3 parts water, which equals the volume and properties of one whole fresh egg.
Pasteurization significantly reduces microbial risks in the powder, ensuring food safety and allowing a shelf life of 12 to 24 months when stored properly.
Yes, it is designed to deliver consistent results in baked goods, pasta, sauces, dressings, and other food preparations requiring whole eggs.
Store the powder in airtight containers in a cool, dry place to maximize shelf life. After rehydration, refrigerate and use quickly to prevent spoilage.
Yes, it retains high protein, essential vitamins (A, D, E, B-complex), minerals like iron and calcium, and cholesterol levels similar to fresh eggs.
Country Of Origin: India
What is Whole Egg Powder?
Whole egg powder is a dehydrated form of fresh whole eggs (including both egg whites and yolks). It's produced by spray-drying liquid eggs and has a long shelf life, making it convenient for storage and transportation.
Key Features:
Ingredients: 100% pasteurized whole eggs
Form: Fine, yellowish powder
Shelf Life: 12–24 months (stored in a cool, dry place)
Reconstitution Ratio: Typically 1 part powder + 3 parts water = 1 whole egg
Benefits:
Long Shelf Life: Ideal for bulk storage and emergency supplies
Convenience: Easy to measure, store, and transport
Consistency: Ensures uniform results in baking and cooking
Safety: Pasteurized to reduce microbial risk
Applications:
Food Industry: Baked goods, pasta, dressings, mayonnaise, sauces
Catering & Institutions: Hotels, military, disaster relief, airlines
Home Use: Baking, cooking, camping
Nutritional Content (approx. per 100g):
Calories: ~500 kcal
Protein: ~45–50g
Fat: ~35g
Carbohydrates: ~4–6g
Cholesterol: High (as in fresh eggs)
Rich in: Vitamins A, D, E, B-complex, and minerals like iron, calcium
Storage Instructions:
Store in airtight containers
Keep in a cool, dry place
Refrigerate after rehydration and use quickly
Conclusion:
Whole egg powder is a practical alternative to fresh eggs, widely used in commercial and household kitchens for its shelf stability, ease of use, and nutritional benefits.
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Mumbai Suburban
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