Whole Egg Powder (WEP)

    Whole Egg Powder (WEP)

    Home / Whole Egg Powder (WEP)

    Whole Egg Powder (WEP)

    Home / Whole Egg Powder (WEP)

    Egg Yolk Powder (EYP)
    Egg Albumen Powder (EAP)

    Wholesome Egg Goodness

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    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
     
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    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
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    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.

    Reconstitution for Whole Egg Powder

    Add 3 parts of water to 1 part of WEP powder by weight and mix to obtain uniform consistency.
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