EGG POWDER
Egg Powder is a natural, sustainable and highly digestible protein and fat source used within pet food and animal feed.
Different grades of Egg Powder are being produced such as whole egg, egg white and egg yolk powder.
A Egg Powder is a fully dehydrated egg.
Most Egg Powders are made using spray drying in the same way that powdered milk is made.
The major advantages of Egg Powders over fresh eggs are the reduced weight per volume of whole egg equivalent and the shelf life.
Other advantages include smaller usage of storage space, and lack of need for refrigeration.
Egg Powders can be used without rehydration when baking, and can be rehydrated to make dishes such as scrambled eggs and omelettes.
The use of Egg Powder brings a lot of benefits for the food manufacturers such as confectionery, bakery companies and meat products processors.
Egg Powder is a ready and easy to use ingredient which results in less time and resources.
Egg Powder is the cost effective form of eggs for transportation, storage and recipe formulation.
The crucial advantage of Egg Powders is their risk-free nature which ensures a safe end product.
Longer shelf life in comparison to liquid eggs or shell eggs makes Egg Powder the best choice for the food factories.
Besides Egg Powder preserves all nutritional and functional properties of shell eggs.
Egg Powder is the dried form of whole eggs.
Egg Powder is commonly used as a whole egg substitute in protein-rich baked goods due to Egg Powder longer shelf life compared to fresh eggs.
A wide variety of whole Egg Powder products are commercially available:
Standard whole egg
Stabilized (glucose-free) whole egg
Free-flowing whole egg
Special egg mix with carbohydrates
Other commercially available Egg Powder products such as powdered egg whites and powdered egg yolks exist for specialized usage.
All dry Egg Powders need to be hydrated prior to usage in baked formulations.
Egg Powders are manufactured by fully dehydrating real eggs, which is done via a method called spray drying.
Spray drying involves rapidly drying a wet substance, and because water makes up 75% of an egg the final product is a highly versatile powder.
The consistency and texture is similar to that of powdered milk and has a variety of benefits and applications across the food industry.
Egg Powder carries all the usual nutritional benefits of a fresh egg, without the worry of Egg Powder going bad! They offer a good source of protein, immune-boosting properties, and antibacterial qualities.
Egg Powders can be incorporated into a number of recipes, and they’re especially useful for producing free from foods as they’re entirely gluten-free.
Egg white powders are also ideal for making low-fat recipes for the more health-conscious consumers.
They provide functional and logistical benefits to bakery applications, playing the same role a fresh egg would.
Egg Powder can be added to bakery recipes without the fuss of having to mix with liquid beforehand, all you need to do is add the amount needed and the required amount of water and carry on with the usual recipe process.
Whether Egg Powder’s for cakes, bread, biscuits, muffins or pancakes; you’ve got a no-mess, no-fuss, and free-from-friendly egg replacement.
You can also use Egg Powders as a replacement in omelettes and scrambled eggs, or soups and sauces – in fact almost any product that usually contains fresh egg.
Egg Powder is a fantastic binding agent and can be used as a direct replacement for liquid egg.
Like eggs, whole Egg Powder also has the functions of foaming, gelling, and emulsifying Used to firm boilies and help them retain structure, many people believe that Egg Powder is more attractive to carp than alternatives.
Manufactured from whole pasteurised eggs the high-quality protein and oil content make Egg Powder a very nutritious and highly digestible product.
Can be included in bases mixes at up to 250g / Kg depending upon other ingredients used.
To replace fresh eggs in a formula, use 26% Egg Powder/74% water ratio.
Therefore, every 100g of whole eggs need to be replaced by 26g of whole Egg Powder and 74g of water.
Egg Powder is a very interesting natural ingredient as Egg Powder combines different functionalities.
First of all Egg Powder supplies dietary essential nutrients like amino acids, polyunsaturated fatty acids and vitamins A, D and choline.
Egg Powder is also a rich source of bio-active components with health promoting properties like the antioxidants lutein and zeaxanthin, bioactive lipids, antimicrobial proteins and immunoglobulins.
Finally, Egg Powder is also a technical aid in pet food and animal feed production thanks to Egg Powder emulsifying and gelation properties.
Egg Powder is a sustainable and safe ingredient full of bioavailable nutrients and biologically active components providing passive mucosal immunity against viral and bacterial pathogens.
In addition, Egg Powder offers interesting functional properties in pet food and animal feed manufacturing.
Egg Powder is a source of highly concentrated dietary essential amino acids, fatty acids and vitamins that greatly meet the nutritional requirements of animals.
The chemical integrity of essential nutrients are preserved by the gentle drying technique of spray drying during the production of feed grade Egg Powder, whilst anti-nutritional factors are greatly reduced.
In addition, Egg Powder doesn’t impede pet food and animal feed formulation as crude ash, crude fiber and carbohydrate contents are very low.
Different Egg Powders are produced with varying ratios of crude protein to fat through the separation of egg yolks and egg whites, which further facilitates formulation flexibility of pet food and animal feed nutritionists.
The biggest market for Egg Powder is pet food.
However, increased use of Egg Powder is noticed in piglet starter feed thanks to the benefits for piglet health.
Egg Powder has also attractive and palatable properties that makes Egg Powder optimal for use in feeding fish and shrimp.
For this reason, Egg Powder is used in fishing baits with great success.
Egg Powder has been widely used for fishing baits since a long time, both amateur and professional manufacturers.
Nowadays there are baits marketed by main fishing baits producers, using high inclusion levels of Egg Powder in its composition.
Egg Powder is a great binding agent for the production of fishing baits.
Whole Egg Powder increases the firmness of fishing baits and the egg white powder creates a hard surface on the fishing baits while the centre remain moist.
The more Egg Powder you add, the more binding potential you get.
Egg white powder decreases the boiling time on fishing baits.
Egg Powder is also included for foaming, gelling and Egg Powder is a great emulsifier too.
Other properties are:
Easy-to-handle powder
Very stable product with long shelf life
Natural product with neutral aroma, egg flavour
Cost effective fishing baits binder, also hardens the surface of the fishing baits (fishing baits stay intact under water)
Promotes a smooth finish, reduces cracking and improves fishing baits casting
Improves the texture of the fishing baits
Uses of Egg Powder:
Whole Egg Powder can be used to substitute fresh eggs in several baked goods with good results.
When using Egg Powders consider the following:
Egg Powders should be added with other dry ingredients.
So, adjust water content accordingly in the formulation.
Egg Powders should be reconstituted with appropriate amounts of cold water.
For better hydration, the reconstituted liquid should be allowed to stand for 1-3 hours prior to usage.
A recommended substitution formula for fresh eggs with whole Egg Powder is:
100 g of fresh eggs = 26 g of whole Egg Powder + 74 g of water
Applications of Egg Powder:
Food industry:
Meat products, pasta; pet nutrition
Confectionary and bakery:
Cupcakes, biscuits, croissants
How to use:
Reconstitution:
1 part of Egg Powder to 3 parts of water
Tips:
For best result mix whole Egg Powder with other dry ingredients and add water
Benefits of Egg Powder:
Egg Powder has better digestability (especially during winter months)
Better leakage
Can be stored for long periods of time without worrying that the egg goes off.
Liquid additives (not readily available in a powdered form) can be used in bigger quantities.
Where eggs differ in size, powder can be messured accurately
Function of Egg Powder:
In baked products, eggs perform many functions including:
Binding:
This property is essential for baked goods texture building.
Emulsification:
Egg Powder is mainly due to the presence of lecithin, an effective natural emulsifier.
Aeration:
Eggs produce stable foams when whipped to provide volume build up, lightness and smooth mouthfeel.
This is especially important for sponge cakes, genoise and angel cakes.
Color and flavor:
In baked goods, eggs provide a desirable yellow color, characteristic of the yolk carotenoids.
Egg proteins also participate in Maillard reactions responsible for desirable flavor and crust browning.
Other attributes include their effect on reduced staling, enhanced moistness and surface shine (egg wash).
Advantage of Egg Powder:
Egg Powder is kept for 24 months in a cool and dry environment without requiring cold rooms
Egg Powder does not produce an unpleasant smell or taste
Circuit cleaning is faster and more efficient, leaving no residue that causes contamination risks
Precise and accurate dosing to the target egg level in the paste
Avoid dirt in breaking
Does not attract insects
Egg Powder is a product especially suitable for:
Bakery products
Pasta
Cooked dishes
Mayonnaise
Mixes for formulations
Salted fish and various industries
Commercial production of Egg Powder:
Egg Powder can be manufactured through the following process:
Cleaning:
Whole fresh eggs are cleaned before processing.
Cracking:
Whole eggs are cracked and the liquid is homogenized
Precooling
Filtration:
The homogeneous liquid is filtered to remove potential impurities (eggshells).
Storage:
The liquid is stored in buffer tanks for further processing.
Desugarization:
Glucose is removed from liquid whole eggs via bacterial or yeast fermentation to avoid undesirable off-flavors and colors.
Pasteurization:
Desugared liquid is pasteurized at a temperature of 60 oC (140 oF) for 3.5 minutes to reduce the Salmonella counts to an acceptable level.
Drying:
Liquid eggs are spray-dried with hot air at a temperature of 110 – 125 oC (230 – 257 oF).
Packaging:
The resulting dried whole Egg Powder is packed and stored for transportation.
Origin of Egg Powder:
Whole Egg Powder is obtained from the spray dehydration of liquid fresh eggs and the first known process was patented in the US in 1889 by Charles La Mont.
In the early 1900s, a belt drying method was developed in China to meet the growing demand for Egg Powder.
Commercial egg drying in the US began in the 1930s and has expanded since then.
Today, whole Egg Powder, egg white powder and egg yolk powder are available nationwide and present a long shelf life alternative product to fresh eggs for the production of a variety of food products.
History of Egg Powder:
Dehydrated eggs advertisements appeared in the late 1890s in the United States.
Egg Powders appear in literature as a staple of camp cooking at least as early as 1912.
Egg Powders were used in the United Kingdom during World War II for rationing.
Egg Powders are also known as dried eggs, and colloquially during the period of rationing in the UK, as Ersatz eggs.
The modern method of manufacturing Egg Powders was developed in the 1930s by Albert Grant and Co. of the Mile End Road, London.
The cake manufacturer was importing liquid egg from China and one of his staff realised that this was 75% water.
An experimental freeze-drying plant was built and tried.
Then a factory was set up in Singapore to process Chinese egg.
As war approached, Grant transferred his dried egg facility to Argentina.
The British Government lifted the patent during the war and many other suppliers came into the market, notably in the United States.
Early importers to the United States included Vic Henningsen Sr. and others in the United Kingdom.
Quality of Egg Powder:
Egg Powders have a storage life of 5 to 10 years when stored without oxygen in a cool storage environment.
The process of spray-drying eggs so as to make Egg Powders oxidizes the cholesterol, which has been shown to be helpful at reducing aortic atherosclerosis in animal trials.
Regulations of Egg Powder:
Egg Powder is considered GRAS by the FDA when following good manufacturing practices.
Some specifications should be met before drying whole fresh liquid eggs and the use of anticaking agents (silicon dioxide at maximum level of 1%) is permitted.
In the EU, whole eggs (fresh or dried) are regulated by the EU Commission Regulation No 1308/2013.
Storage of Egg Powder:
In cool and dry place:
24 months below 20⁰C, no direct light, no extraneous odors
After opening:
use as soon as possible.
