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Whole Egg Types

DRIED WHOLE EGG With dried whole eggs, most of the moisture is removed, providing product developers with a highly concentrated egg product. Dried whole egg is typically spray dried. Sucrose, corn syrup or sodium silicoaluminate are sometimes added as anti-caking agents to assure a free flowing product. Without these ingredients, the dried whole egg product […]

Egg White Types

DRIED EGG WHITE By having most of the moisture removed, dried egg whites are viewed as more convenient than fresh or liquid egg whites, as the dried version has a longer shelf life and is shelf stable. Dried egg white also readily reconstitutes and easily blends with other dry ingredients. Dried egg white manufacturing in […]

Egg Yolk Types

DRIED EGG YOLK Egg yolk, or the yellow, comprises 30 to 33 percent of the total liquid weight of a whole egg and contains the entire fat content, along with a little less than half the protein and a high proportion of vitamins and minerals. Interestingly, egg yolk is one of the few foods to […]

Tech Talk Videos

Video resources on a variety of technical concepts related to eggs and egg products.

Nutrient Composition Tables

Downloadable resources available to quantify the nutrients found in eggs and egg products

Conversion to Liquid/Dried Eggs

Converting from shell eggs to liquid or dried eggs in your formulas is really quite easy and wont affect your bowl cost

Egg Product Safety

The first step toward ensuring a safe packaged food is to ensure the basic ingredients are safe as well

Egg Products and Specifications

A variety of liquid, frozen, and dried egg products are available to provide functionality at the appropriate price point

Technical Resources

Resources and information for foodservice professionals working with eggs and egg products

FAQs About Formulating With REAL Eggs

REAL eggs supply more than 20 functional properties in formulation, including binding, aeration, emulsification and coagulation to name a few.