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    Whole Egg Powder (WEP)

    Home / Whole Egg Powder (WEP)

    Chilled Egg Powder (WEP)

    Home / Chilled Egg Powder (WEP)

    Chilled Egg Goodness

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    Ingredients: Hen egg yolk, salt, sugar, citric acid.

    Process:Premium hen egg yolks are separated and pasteurized to eliminate Salmonella and other microbes. The liquid yolk is then stored under chilled conditions (0–4 °C), retaining freshness and functional properties. Ideal for foodservice, industrial kitchens, and formulation applications.

    Application:

    • Bakery & Confectionery — Improves color, flavor, volume, and moisture retention
    • Emulsions — Natural emulsifier in dressings, mayonnaise, and sauces
    • Pasta & Convenience Foods — Enhances texture, gloss, and stability
    • Food Service & Catering — Easy to use for high-volume preparation and dosing
    • Long Shelf Life
    • High Nutrient Retention
    • Ready-to-Use & Easy to Store
    • Minimized Microbial Risk
     
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    Physico-Chemical Characteristics

    Moisture≤ 60% Fat Content ≥ 30%
    Protein≥ 10% pH ~6.5 to 7.5
    Appearance Golden‑yellow, viscous liquid

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    Microbiology Characteristics

    • Total Plate Count: ≤ 10,000 cfu/g
    • Yeast & Mold: < 10 cfu/g
    • Coliforms: < 10 cfu/g
    • Salmonella: Absent in 25 g sample
    • Staphylococcus aureus: Absent
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    Packaging, Shelf Life & Storage

    Packaging Sizes: 1 kg, 5 kg, and 20 kg HDPE cans or Bag-in-Box (BIB) formats Storage Temperature: Keep refrigerated between 0 °C – 4 °C
    Shelf Life: Up to 21 days in unopened packaging under proper refrigeration

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    Reconstitution for Whole Egg Powder:

    Simply mix chilled hen yolk powder with clean, cool water in a 1:1.25 ratio (1 part powder to 1.25 parts water) to restore its original texture and functionality. Ideal for use in cooking, baking, and food processing.

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