Egg Products / Processed egg

Egg Powder

Whole egg, egg yolk and egg white powder.

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Egg Powder
A closer look at the product

Egg Powder
at a glance.

Egg powder is a food ingredient obtained by bringing egg into liquid form, passing it through suitable processing steps and then removing the water to convert it into powder. Whole egg powder, egg yolk powder and egg white powder have separate areas of use because of their different functional properties.

At Complex B, we break the eggs in automatic breaking machines, separate the white and yolk and, after pre-treatment, dry them into powder in spray dryers. For egg white powder, the processing sequence differs according to product type.

Processed eggComplex B
Product scope

Key
information.

Whole egg powder
Egg yolk powder
Egg white (albumen) powder
Use in industry

Where and how
can it add value?

Egg processing and dry ingredient applications
Egg processing and dry ingredient applications
01

Bakery products

Egg powder is evaluated in line with needs for colour, structure and recipe standardisation.

02

Sauces and emulsions

Egg yolk-based ingredients function within the emulsion structure.

03

Pasta and ready mixes

The powder form can be integrated into weighing and mixing processes with dry ingredients.

04

Pasta and noodle production

Dried egg ingredients may be used in appropriate amounts to manage colour, protein composition and dough character.

05

Bakery and ready mixes

Supports a uniform dry mix in cake, biscuit, waffle and pancake recipes.

06

Meat products and breading systems

Depending on the formulation, evaluated for functional properties such as binding and coating adhesion.

07

Sauce and emulsion systems

With its emulsifying properties, egg yolk powder is used in mayonnaise and other sauce systems.

08

Desserts and confectionery

In applications such as meringue, nougat or fillings, the choice of egg white or powder fraction is based on foaming and structural requirements.

Technical evaluation

Choosing the right product
starts with the right questions.

In product selection, we consider not only the name or area of use, but also your production conditions and specification requirements.

Request technical information

Evaluation checklist

Choice of whole egg, white or yolk type
Rehydration ratio and functional requirements
Packaging, moisture and microbiological specifications

Is egg powder used at exactly the same ratio as liquid egg?

No. The water addition ratio and recipe equivalence vary by product type; the reconstitution method should be based on the technical specification.

What is the difference between whole egg, white and yolk powders?

Their protein and fat composition and functions such as foaming/emulsification differ; the application goal is decisive.

How is egg powder selected?

Moisture, solubility, microbiological criteria, functional performance and packaging information are reviewed in the technical specification.

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