Introduction of Whole Egg Powder

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.

Origin

In the early 1900s, a belt drying method was developed in China to meet the growing demand for egg powder.

Function

In baked products, eggs perform many functions including:1

Binding: this property is essential for baked goods texture building.

Emulsification: 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).