Whole egg powder is the dried form of whole eggs. It is commonly used as a whole egg substitute in protein-rich baked goods due to its longer shelf life compared to fresh eggs. In the early 1900s, a belt drying method was developed in China to meet the growing demand for egg powder.

Eggshells contain 94.54% calcium carbonate, 1.15% protein, and 4.36% magnesium carbonate and calcium carbonate. Because the nutrients in eggshell powder are easily absorbed and utilized, and it leaves no heavy metal residue, it can be added to any powder and mixes evenly without sedimentation.

Egg white powder is simply dried egg whites, the egg whites have had their water content removed, and what is left is just the protein, which is ground up into a fine powder...

Egg yolk powder is made of spray dried pasteurized egg yolks. It is rich in lecithin and a good emulsifier. Dried egg yolks can be stored at room temperature as long as they are kept cool and dry. Once opened, egg yolks should be stored in the refrigerator. Reconstituted egg yolks should be used immediately or refrigerated and used that day. To reconstitute mix 1 tsp of powder with 2 tsp of water for 1 egg yolk...

Egg powder not only retains the nutritional components of eggs well but also possesses significant functional properties. It is convenient and hygienic to use, easy to store and transport, and is widely used in pastries, meat products, ice cream, and other products. During the processing of egg powder, to shorten the processing cycle and ensure rapid dissolution, manufacturers typically collect the dried egg powder, rehydrate it with water, and then dry it again. Additionally, to help the egg white powder granulate, appropriate amounts of sucrose or lactose are added, which allows the granulated egg white powder to decompose rapidly in water. The egg powder discharged from the drying tower cannot be immediately packaged and sold; it needs to be cooled and sieved to ensure a more uniform particle size.