Egg powder

Egg powder is made by drying whole eggs, egg yolks, or egg whites. The drying process removes water, resulting in a stable powder that can be stored for longer periods than fresh eggs. It is commonly produced through spray drying or drum drying.

Egg powder is used as a convenient alternative to fresh eggs in food manufacturing. It functions as a binder, emulsifier, and leavening agent, contributing to texture and structure in baked goods like biscuits and cakes. It is also found in processed meats, sauces, and confectionery.

Egg powder is not typically considered a food additive and does not have an E-number. It is a source of protein and other nutrients found in eggs. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) do not list it as a regulated additive. There are no widespread controversies regarding the consumption of egg powder at typical dietary levels.