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Adiyogi Export Whole Egg Powder is a premium quality spray-dried product made from fresh, carefully selected eggs, offering a highly convenient and nutrient-rich alternative to fresh eggs. This whole egg powder is pasteurized to ensure microbiological safety and processed under stringent hygiene protocols using advanced machinery, preserving its nutritional content and extending shelf life. It boasts excellent gelling and water-binding properties, making it ideal for use in a wide array of food applications including bakery products, desserts, ice creams, mayonnaises, pasta, canned goods, and even cosmetics. Packaged in export-quality 5-ply corrugated fiberboard boxes with food-grade polybags, it ensures product integrity during storage and transit. The powder’s physical and microbiological qualities meet strict standards: a maximum moisture content of 4%, minimum protein of 30%, fat content not less than 57%, and no microbial contamination such as Salmonella or E. coli. The product is highly soluble with consistent granulation passing through No. 18 mesh, free from additives and impurities. With a shelf life of 24 months under recommended storage conditions, this whole egg powder offers long-lasting freshness and versatility, making it the perfect ingredient for businesses seeking reliable, safe, and easy-to-handle whole egg solutions for industrial or commercial food production.
Key Features
| Features | Description |
|---|---|
| Product Type | Pasteurized Spray-Dried Whole Egg Powder |
| Nutritional Composition | Min. 30% Protein, Min. 57% Fat |
| Moisture Content | Max. 4.0% |
| Solubility | Min. 86% |
| Granulation | 100% passing through No. 18 mesh |
| Microbiological Safety | Negative for Salmonella, E. coli, and Staphylococcus aureus; strict microbial limits maintained |
| Packaging | 5-ply corrugated fiberboard boxes with food-grade polybags, 20 kg net weight per box |
| Shelf Life | 24 months if stored at 15°C to 25°C in dry, unopened packaging |
| Applications | Ideal for bakery products, desserts, ice creams, mayonnaise, pasta, canned foods, and cosmetology |
| Storage Conditions | Store in dry place between 15°C and 25°C; avoid refrigeration |
| Attributes | Description |
|---|---|
| Product Code | TG-103 |
| pH Range | 6.0 - 7.0 |
| Ash Content | Max. 4.0% |
| Taste & Odor | Normal |
| Color | Normal |
| Impurities | None |
| Additives | None |
| Standard Plate Count | Max. 5000 count |
| Coliform Count | < 0.3/g |
| Enterobacteriaceae Count | Max. 10/g |
| Yeast & Mold Count | Max. 10/g |
| Packaging Variants | Boxes of 5-25 kg net weight and 1000 kg big bags |
| Equivalent Fresh Egg Conversion | Dissolving 100g powder in 300ml water equals approx. 400g fresh whole eggs (~8 shell eggs) |
*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.
Mix one part of whole egg powder with 1.25 parts water by weight and blend with other dry ingredients before adding water to ensure even distribution and optimal baking performance.
100 grams of the whole egg powder dissolved in 300 ml water is equivalent to approximately 400 grams of fresh whole eggs, containing a minimum of 30% protein and 57% fat, matching the nutritional profile of fresh eggs with extended shelf life.
The product undergoes pasteurization, strict hygienic handling, metal detection, and is regularly tested to confirm absence of Salmonella, E. coli, and other pathogens, with maximum allowable microbial counts defined to ensure food safety.
No, the product contains no additives or preservatives, ensuring a natural ingredient that complies with food safety regulations and maintains purity.
The powder is available in export-quality 5-ply corrugated fiberboard boxes with airtight food-grade polybags, weighing 20 kg per box, and also in 1000 kg big bags to meet bulk industrial requirements, ensuring protection from moisture and contamination during international transit.
Brand: adiyogi export - whole egg powder
Country Of Origin: India
Whole Egg Powder is a versatile, nutrient-rich product made by spray-drying fresh eggs into a fine powder. This process begins with careful selection of high-quality eggs, which are then pasteurized to eliminate bacteria and ensure safety. The eggs are dehydrated, preserving their nutritional value and extending shelf life.
At Adiyogi Export, we procure products where the manufacturer maintains stringent hygiene standards throughout the production process. Every step, from handling to packaging, follows international protocols to ensure safety and quality for both national and international consumers. Our facilities are equipped with modern machinery to prevent contamination and ensure the product remains fresh and free from impurities.
packaging process involves air-tight, food-grade materials that protect the powder from moisture and preserve its long-term usability. Adiyogi Export adheres to all regulations set by the Public Health and Food Department, and we are proudly registered with the Food Safety and Standards Authority of India (FSSAI), ensuring our product meets the highest food safety standards.
Pasteurized Spray-Dried Whole Egg Powder
Applications: Ideal for use in cakes, cake mixes, doughnut mixes, sweet doughs, pastries, pies, desserts, ice cream, mayonnaise, salad dressings, egg noodles, pasta, various bakery products, canned goods, cooked dishes, and even in cosmetology.
Directions for use: Mix one part of egg yolk powder with 1.25 parts water by weight. For best results, blend the powder with other dry ingredients before adding water.
Packaging: Export-quality 5-ply corrugated fiberboard (CFB) boxes, each containing a net weight of 20 kg sealed in polybags.
Storage: Store in a dry place at 20°C.
Product Code: TG-103
Test Parameter Standards
Physical Properties:
Moisture: Max. 4.0%
pH: 6.0 - 7.0
Fat: Min. 57.0%
Protein: Min. 30.0%
Ash: Max. 4.0%
Solubility: Min. 86.0%
Taste & Odor: Normal
Color: Normal
Impurities: None
Granulation: 100% passing through No. 18 mesh
Additives: None
Microbiological Properties:
Standard plate count: Max. 5000 count
Coliform count: < 0.3/g
Enterobacteriaceae count: Max. 10/g
E. coli: Negative
Salmonella: Negative in 250 g
Staphylococcus aureus: Negative (coagulase-positive)
Yeast & mold: Max. 10/g
General Information: This product stands out for its excellent gelling and water-binding properties. Dissolving 100 g of the whole egg powder in 300 ml of water is equivalent to approximately 400 g of fresh hen whole eggs (roughly 8 shell eggs). The manufacturing process includes filtering, drying, sieving, metal detection, packaging, and storage.
Packaging: Available in food-safe cardboard boxes with inliner, ranging from 5 to 25 kg net weight per box, or in 1000 kg big bags.
Storage & Transport Conditions: Store and transport in dry conditions between 15°C and 25°C. Do not refrigerate.
Shelf Life: 24 months from production if stored in non-condensing conditions at ambient temperatures (15°C to 25°C) in unopened packaging. Variations in storage conditions may affect shelf life.
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Kolkata , India
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