Dried Egg Products
OVERVIEW
Because most of their moisture is removed, dried egg products have a longer shelf life and are shelf stable. Dried egg products readily reconstitute and easily blend with other dry ingredients.
AVAILABILITY
The following egg products are available in dried formats:
- Blends of Whole Egg and/or Yolk with Carbohydrates (sugar or corn syrup added)
- Cage-Free Products
- Dried Egg Mix
- Egg Yolk Solids
- Enzyme Modified Egg Yolk Solids
- Enzyme Modified Whole Egg Solids
- Free-Flowing Egg Yolk Solids (with free-flow agent added)
- Free-Flowing Whole Egg Solids (with free-flow agent added)
- High-Gel Egg White Solids
- High-Whip Egg White Solids
- Instant Egg White Solids
- Kosher Products
PRODUCT CONVERSION
Use this chart to convert refrigerated/frozen egg products to shell or dried egg products.
STORAGE
Dried whole egg solids should be kept cool at less than 50°F (10°C) to maintain quality. Once containers of egg solids have been opened, reseal tightly to prevent contamination and absorption of moisture. And once dried eggs are reconstituted, use immediately or store refrigerated for no more than four days.
If dried eggs are combined with dry ingredients and held for storage, they should be sealed tightly in a closed container and stored in the refrigerator at 32° to 50°F (0° to 10°C). Plain unstabilized whole egg solids have a shelf life of about one month at room temperature and about a year at refrigerated temperatures. Store dried eggs as any other dried, powdered food in a cool, dark place. Dried egg products should ow freely and not be clumped or hardened. Use well within expiration dates.
Specifications for Dried Eggs
References
- Free-flowing products contain less than 2% sodium silicoaluminate.
- Most dried egg whites are desugared. Whole egg and yolk products are desugared if specified on purchase (SOP).
- Negative by USDA approved testing procedures.
- U.S. Bureau of Standards.
- Additives and performance specifications may be specified on purchase.