[FOOD GRADE] Whole Egg Powder (Fresh egg replacer, emulsifying agent, moisture retention)

- Nutritional Profile: It contains both egg whites and yolks, providing a complete source of protein, fat, and other nutrients.

- Convenience: Whole egg powder eliminates the need for cracking and separating eggs. No more eggshell bits in your batter!

- Shelf Life: longer than fresh egg

1. Act as binding and emulsifying agent:

When reconstituted with water, whole egg powder becomes a smooth liquid. It’s a pro at binding ingredients together, whether you’re making batters, doughs, or sauces.

Ever wonder why your cake is so fluffy? Whole egg powder contributes to that airy texture by acting as a leavening agent.

2. Stability and Moisture Retention:

In dressings, sauces, and emulsified products, it keeps everything harmoniously blended.

In processed meats (think sausages and burgers), it enhances binding and juiciness.

3. Nutritional Boost:

Rich in high-quality protein, essential amino acids, vitamins, and minerals.

Perfect for applications where fresh eggs might not be practical or when extended shelf life is essential.

Why Powdered Eggs?

1. Nutrition: Powdered eggs match fresh eggs in nutritional content. Rehydrating them with water restores their original profile.

2. Storage and Portability: Powdered egg is compact, lightweight.

Usage:

- Easy for backpacking / picnic

- For scrambled eggs or omelets,

- All type of baking

Dosage:

- 11.36 grams of whole egg powder = 1 egg of 55 grams average weight

- To 11.36 grams of whole egg powder add 34ml of water at room temperature

- Dissolve gently and rest for 30min for better results.