Powdered Whole Egg

Powdered whole egg is made by drying whole eggs, including the yolk and white. The drying process removes water, creating a shelf-stable powder that can be stored for longer periods than fresh eggs. It is produced by spray-drying or oven-drying.

Manufacturers add powdered whole egg as a binder, emulsifier, and source of protein and leavening in baked goods like breads, muffins, and crackers. It helps improve texture, richness, and browning in products where fresh eggs are impractical or undesirable.

Powdered whole egg is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of protein, vitamins, and minerals. Regulatory bodies like JECFA and EFSA have evaluated eggs and egg products, and they are considered a nutritious food when consumed as part of a balanced diet. No significant health concerns are associated with its consumption at typical dietary levels.