Egg Products

whole Egg powder

Our Whole Egg Powder is a premium product that provides the complete nutritional benefits of fresh eggs, combining both the egg white and yolk in a convenient, shelf-stable format. It is produced through advanced dehydration techniques that preserve its essential proteins, fats, and vitamins, while offering ease of use for various applications.

This versatile ingredient is ideal for bakery products like cakes, pastries, pancakes, and muffins, as well as processed foods such as noodles, pasta, and ready-to-eat meals. Whole egg powder ensures consistent quality and eliminates the need for refrigeration, reducing storage and handling costs. It is also easy to reconstitute by simply adding water, providing the same performance as fresh eggs in any recipe.

With its extended shelf life and reduced transportation costs, whole egg powder is an efficient solution for food manufacturers and commercial kitchens seeking reliability and convenience in their egg supply.

Egg Yolk powder

Our Egg Yolk Powder is a high-quality, versatile ingredient made from carefully dehydrated egg yolks. It retains the rich flavor and nutritional benefits of fresh egg yolks, making it ideal for a wide variety of applications in both food and non-food industries. This powder is a perfect solution for manufacturers looking to simplify their production process, as it eliminates the need for refrigeration and reduces the risk of spoilage.

Egg yolk powder is widely used in products like mayonnaise, sauces, dressings, bakery items, and pasta, adding richness and enhancing texture. Its high emulsifying properties also make it suitable for creams, custards, and ice creams. Moreover, it is used in the production of cosmetics and pet food. With a long shelf life of over a year, it is a cost-effective and efficient alternative to fresh egg yolks, ensuring consistent quality and easy storage.

Egg Albumen Powder

Egg Albumen Powder, or egg white powder, is a high-protein, versatile ingredient made from dehydrated egg whites. It retains all the functional properties of fresh egg whites, offering excellent foaming, gelling, and binding capabilities. With a long shelf life of over a year, it is ideal for various food applications, including baking (cakes, pastries, meringues), confectionery (marshmallows, nougat), and meat products (surimi, sausages) where texture and aeration are essential.