Home / Egg Products / Whole Egg Powder (WEP)
Ingredients: Hen Shell Eggs.
Process: Whole eggs broken from fresh shell eggs (no additives) and then filtered, pasteurized, and spray-dried in accordance with International standards.
Application: Whole Egg Powder offers a good structure and high emulsifying abilities for the end product. It can be used in all products in which whole hen eggs are used. It can be used in pies, pound cakes, noodles, layer cakes, mayonnaise, salad dressings, and cookies.
Advantages:
- Long Shelf Life
- Nutrient-Rich Profile
- Convenience and Versatility
- Reduced Risk of Contamination
Physico-Chemical Characteristics
| Moisture | 5.0% Max |
| Fat | 40.0% Min |
| Proteins | 45.0% Min |
| pH | 7.0 – 9.5 |
| Granulation | 20 Mesh |
Microbiology Characteristics
| Standard Plate Count | <10,000 cfu/gm |
| Yeast | <10 cfu/gm |
| Mould | <10 cfu/gm |
| Coliform | <10 cfu/gm |
| Staph.aureus | Absent |
| Enterobacteriaceae | <100 cfu/gm |
| Salmonella | Absent |
Packaging, Shelf Life & Storage
Packaging: Packed in blue HMHDPE bag in a corrugated carton box or multi-walled kraft paper bag, 25 kg net.
Shelf Life: 12 months from the date of production. Storage: Store in a cool, dry place away from strong odours and direct sunlight.
Recommended storage temperature: below 25°C.
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