Egg Powder

Egg powder is made from fresh eggs that have been dehydrated. The process typically involves separating the egg whites and yolks, then drying them through methods like spray drying or drum drying to create a shelf-stable powder. This powder can be reconstituted with water to mimic the properties of fresh eggs.

Manufacturers use egg powder as a binder, emulsifier, and leavening agent, and to add richness and color. It's commonly found in baked goods like cookies, cakes, and muffins, as well as in processed foods such as pasta, mayonnaise, and some meat products.

Egg powder is generally recognized as safe (GRAS) by the FDA for use in food. It provides nutritional benefits similar to fresh eggs, including protein and vitamins. International bodies like JECFA have evaluated egg products, and while they have established guidelines for food safety, specific numeric limits for egg powder are not typically set. Evidence does not suggest adverse health effects from typical consumption.