Pasteurized egg yolk liquid is made from whole eggs. The eggshells are cleaned, sterilized, and disinfected before being automatically beaten.

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...

The eggshells are cleaned and sterilized, the yolks and whites are automatically separated, and then pasteurized at high temperatures. The egg liquid is mechanically separated, ensuring cleanliness and hygiene. It is rich in protein, fat, vitamins, and minerals such as iron, calcium, and potassium, all essential for the human body.