Benefits of using egg powders

Shell egg are unsuitable as a raw material in modernized food industry

The largest consumers of eggs have long recognized that shell eggs are unsuitable as raw material in a food industry geared to modernization. Frozen eggs have been found much more reliable and convenient. In the course of modernization, however, large egg consumers, faced with the need to further improve product quality and expand product varieties, had to reduce manufacturing costs. More efficient processing techniques were sought. This led to a fuller use of spray drying due to spray dried products being found a most suitable dry raw material for the food industry. The advantage to the food industry of spray dried egg products can be summarized as follows:

Ease and Convenience of Use

Egg powders are ready to use immediately. Bulk quantities can be weighted and incorporated into formulas with less labour. Equipment needs are minimal, cleanup is simplified, and except for packaging materials, there is no waste for disposal.


Reduced handling, minimal shipping cost, minimal storage space and elimination of breakage result in reduced-cost formulations. Egg powders are one of the most economical protein sources available.


Our egg powders are pasteurized to destroy Salmonella and other bacteria.


Our egg powders can be produced to definite specifications to assure consistent performance in formulations.


Egg powders are virtually indistinguishable from fresh eggs in nutritional value, flavor, and most functional properties. These qualities are well retained during proper storage.


When properly stored, egg powders will keep their quality over 12 months.

The above points are the main reasons why spray dried whole egg, egg yolk and egg white has been widely preferred by manufacturers.