Egg powder overiew

Egg powder is made from fresh eggs after cleaning, egg cracking, separation, pasteurization and spray drying. The products include whole egg powder, yolk powder, egg white powder, even the egg shell can be dehydrated and ground into egg shell powder for animal feed.  Egg powder not only maintains the nutrients that eggs should have, but also has significant functional properties, such as convenient and hygienic use, easy storage and transportation. It is widely used in food, personal care and cosmetics, nutrition and pharmaceuticals, animal feed and pet food, and catering services.

Egg white powder VS Egg yolk powder VS Whole egg powder VS Egg shell powder

Item Egg white powder Egg yolk powder Whole egg powder Egg shell powder
Color white or milky white Yellow Faint yellow Light yellow or light gray
Water moisture ≤8.0% ≤4.0% ≤4.5% ≤8.0%
Total bacterial count ≤10000g ≤10000g ≤5000/g ≤2000/g
Salmonella can not be detected can not be detected can not be detected can not be detected
Nutrition (100g) Calories: 351

Protein: 76.9g

Carbohydrate: 4.2g


Calories: 666

Protein: 34.2g

Carbohydrate: 3.6g

Fat: 55.8g

Energy: 2787KJ


MUFA: 7.9g


Cholesterol: 2052mg

Calories: 545

Protein: 43.4

Carbohydrate: 11.3g

Fat: 36.2g

Cholesterol: 2251mg

Calcium: 954mg




Calcium carbonate:94.54%

Protein: 1.15%

MgCO / calcium phosphate: 4.36%

Equal to fresh egg 1kg egg white powder, adding 8kg water,  equivalent to 18kg fresh eggs white liquid. 1kg egg yolk powder, adding 1.25kg water, equivalent to 8kg fresh egg yolk liquid 1kg whole egg powder, adding 3.25kg water, equivalent to 5kg fresh whole egg liquid /
Price (1pound) $35  $23  $30  $18

What is egg white powder?

Dried egg white protein powder is a high-quality product refined from fresh egg white. It is rich in protein and is an ideal choice for a high protein diet. Powder egg white is commonly used to make protein supplements, protein drinks, pastries, and other high protein foods.

What is egg yolk powder?

Dried egg yolk powder is made from egg yolk through protease treatment, heating, centrifugation, spray drying and other steps, and is easy to blend with milk. Powder egg yolk is commonly used in baking, pastries, and food processing to enhance the aroma and color of egg yolks in products, while providing nutrients such as fat and phospholipids.

What is whole egg powder?

Dired whole egg powder is made of fresh eggs as raw materials through more than 10 processes, including egg washing, disinfection, spraying, drying, egg beating, separation, filtration, homogenization, spray drying, sifting etc. It is an ideal substitute for fresh eggs. It has emulsifying properties and is an ideal raw material for biscuits, chicken essence, egg yolk pie, instant noodles, ice cream, puffed snacks, feed and other products.

What is egg shell powder benefits?

Eggshell powder is obtained by drying and grinding discarded eggshells. It contains abundant inorganic salts and a small amount of organic matter, which can be mixed into feed for livestock and poultry to supplement calcium deficiency and promote their growth and development. It is widely used for the addition of food calcium sources, feed additives, daily chemical processing, cleaning, fertilizers and other fields. The production and utilization of eggshell powder, turning waste into treasure, has important economic value for the sustainable development of circular ecology.

How to make egg powder and egg shell powder?

I. How to make egg white powder?

Making egg white powder, egg yolk powder, whole egg powder process is silimar. Mainly includes:

Egg candling – egg cleaning – disinfect – egg breaking – egg yolk and white separating – filtering – homogenization – pasteurization – spray drying – sifting – powder filling and packing

Operation notice:

  1. Egg selection: Choose fresh and good eggs; Remove secondary eggs, inferior eggs, and damaged eggs
  2. Egg washing: The purpose is to wash away bacteria and dirt from the egg surface infection
  3. Egg liquid stirring and filtration: The egg liquid is stirred and filtered to remove broken eggshells, frenulum, yolk membrane, eggshell membrane, etc., ensuring a uniform and consistent tissue state of the egg liquid.
  4. Pasteurization: The egg liquid is disinfected at 64-65 ℃ for 3 minutes to kill most of the bacteria and Escherichia coli. After disinfection, it shall be stored in the egg storage tank immediately, and spray shall be carried out rapidly. Sometimes, due to the high viscosity of egg yolk liquid, a small amount of sterile water can be added, thoroughly stirred, and then pasteurized.
  5. Spray drying: Before spray drying, all tools and equipment used must be strictly sterilized. Generally, before spray, the temperature of the drying tower should be 120~140 ℃, and after spray, the temperature will drop to about 60-70 ℃. During spray, the temperature of hot air shall be controlled within 150~200 ℃, and the temperature of egg powder shall be controlled within 60~80 ℃. Excessive temperature causes the egg powder to have a burnt taste and affects its solubility; If the temperature is too low and the egg liquid cannot be completely dehydrated, it will cause the water content to be too high. Egg yolk powder made from egg yolk liquid is generally required to have a moisture content of no more than 4. 5%.  To keep the moisture content of the dried whole egg below 2%, secondary drying can be carried out to further reduce the moisture content. The method is to stack the product in hot air and allow the moisture to evaporate again.
  6. Sieving powder: mainly screens out impurities and coarse particles in egg powder, making the finished product appear in a uniform and consistent powder shape. At present, the main method is to use a powder screening machine.
  7. Packaging: The sieved egg powder needs to be packaged. Usually tin can / foil bag is used. The packaging operation must achieve sterile conditions. Specific operational requirements: (1) Check the qualified tin can, wipe it clean inside and outside, and disinfect it with dry heat above 85 ℃ for 6 hours, or disinfect it with 75% alcohol.

II. How to make egg shell powder?

Making egg shell powder process includes:

Eggshell drying → impurity removal → egg shell powder grinder → sieving → packaging → finished product

  1. Egg shell drying: There are two types of drying methods: natural sun drying and heating drying. With dehydrator machine, the eggshell can be dried at a temperature of 100 ℃ for about 2 hours.
  2. Remove the impurities
  3. Grinding the dried egg shell into powder. 60-120 mesh according to your needs.

Machines for making dried egg powder

Egg cleaning

Spray dryer

Powder grinder

Powder filling

Egg powder China market

According to the research and statistics of DIResaarch, the global egg powder market is showing a steady expansion trend. In 2023, the global egg powder market sales will reach 940 million US dollars, and it is expected to reach 1.13 billion US dollars by 2030. The compound growth rate (CAGR) from 2023 to 2030 is 2.66%.

According to Egg World, the processing proportion of egg products in the United States accounts for 33%, Europe accounts for about 20-30%, and Japan accounts for as high as 50%.

Since 2011, the production of egg powder and liquid egg products in China has increased significantly compared to before, with a more significant increase in liquid egg production. Research shows that in egg liquid products, 45% is protein liquid, 30% is whole egg liquid, and 25% is egg yolk liquid; In egg powder products, 50% is protein powder, 37% is egg yolk powder, and only 13% is whole egg powder.

China is the world’s largest producer of shell eggs, accounting for approximately 40% of the world’s production. At present, the production of egg liquid and egg powder in China is about 340,000 tons and 100,000 tons respectively, and the production of eggs is 31.28 million tons. Based on this, preliminary calculations show that China’s egg production is 504, 700 tons, with a non hatching egg consumption of 30.49 million tons and an egg production rate of 1.66%. The processing capacity of shell eggs in China is about 800,000 tons; According to data from recent years, the proportion of egg processing in China (about 3%) has shown a slight increase. According to industry estimates, the proportion of domestic egg processing is less than 5%;  while 80% of processed egg products are traditional reprocessed eggs, such as salted eggs, salted egg yolks, Soy egg, Tea egg, Century egg, etc; Less than 20% is used for deep processing of liquid eggs and egg powder. The processing proportion of Chinese eggs is only about 5% -7%, and 80% are processed into traditional egg products.

In the long run, with the continuous improvement of consumer purchasing power, more and more consumers are paying attention to health and a healthy lifestyle. The development prospects of the healthy food industry, represented by egg powder products, are promising.

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