Whole Egg Powder

Composition and Characteristics

• protein: 45–50%

• fat: 40–43%

• moisture: 2–5%

• ash: 3–4%

• carbohydrates: 3–5%

• color: yellow

• solubility: good

• microbiology: low bacteria (after pasteurization)

Functional Properties

1. Emulsification
   Thanks to lecithin content, naturally stabilizes emulsions and creamy textures: mayonnaise, sauces, creams.

2. Binding and Structuring
   The combination of yolk and white provides:

   • Product structure and stability

   • Protein coagulation upon heating

   • Binding water and fat

3. Foaming
   Has moderate foaming ability — sufficient for baking, but not for professional meringues.

4. Taste and Color
   Provides a rich yellow color and natural egg flavor, similar to fresh eggs.

Main areas of application

Confectionery and baking

• Biscuits, cakes, biscotti, waffles, cookies

• Creams, pancakes
  (for structure, color, and dough lift)

Pasta products

• egg pasta

• lasagna

• noodles

Mayonnaise, sauces

• natural emulsifier

• replacement for fresh eggs

• long shelf life

Ice cream and desserts

• adds creaminess

• reduces ice crystal formation

• improves color and taste

Meat industry

• pâtés, sausages, rolls, cutlets
  (binding protein, improves structure)

Food service and dry mixes

• dry mixes for baking

• soups, purees

• omelet mixes

Delivery and cooperation terms

Minimum order — 1 pallet (800 kg).
Delivery within Ukraine with VAT included, delivered to the enterprise.
Delivery is carried out by freight transport (tent, mega truck, container).
Price is calculated individually depending on logistics and volume.
Delivery conditions — by agreement, upon order.