Egg White Powder Food Grade 25kg bag

1. Product Overview

Egg White Powder Food Grade is a high-quality, spray-dried egg albumen powder produced from fresh egg whites for efficient storage, handling, and large-scale food manufacturing. It provides a concentrated source of high-quality egg proteins and functional foaming, binding, emulsifying, and gelling properties. Designed for commercial food processors, bakeries, confectionery manufacturers, nutritional products, and ingredient blenders, it delivers consistent performance while reducing the handling and storage requirements associated with liquid egg whites. The 25kg bag format supports efficient bulk procurement and streamlined industrial production.

2. Key Specifications & Technical Characteristics

• Product: Egg White Powder / Dried Egg Albumen
• Grade: Food Grade
• Primary Composition: Dehydrated egg white proteins and naturally occurring egg-white solids
• Protein Content: Typically high-protein; specification subject to supplier certificate of analysis
• Form: Free-flowing powder
• Colour: White to pale cream
• Flavour & Odour: Characteristic of dried egg white, clean and free from objectionable odours
• Functional Properties: Excellent foaming, whipping, binding, gelling, and stabilising performance
• Packaging: 25kg industrial-grade bags; bulk packaging options may be available upon request
• Storage: Store in a cool, dry environment in tightly sealed packaging, protected from moisture, heat, and contamination
• Shelf Life: Typically subject to manufacturer specification and storage conditions
• Documentation: Certificate of Analysis (COA), product specifications, and other quality documentation available subject to order requirements

3. Core Industrial Applications

• Bakery & Confectionery: Used in cakes, meringues, biscuits, macarons, marshmallows, icings, and other products requiring reliable aeration and structure.
• Food Manufacturing: Functions as a protein-rich ingredient, binding agent, stabiliser, and texture enhancer in processed food formulations.
• Nutritional Products: Suitable for high-protein formulations and specialised food applications where concentrated egg protein is required.
• Prepared Foods: Supports structure, moisture management, and binding in selected meat, snack, and convenience-food formulations.
• Ingredient Blending: Convenient dry format simplifies formulation, weighing, transportation, and inventory management compared with liquid egg white.

Its concentrated and stable powder format can improve storage efficiency, reduce handling requirements, and provide more consistent dosing for high-volume manufacturing operations.

4. Competitive Advantages

• Quality Consistency: Standardised dry format supports repeatable formulation and production performance.
• Supply Reliability: Suitable for planned bulk procurement and recurring industrial supply programmes.
• Logistics Efficiency: 25kg bags are practical for warehousing, transportation, handling, and commercial distribution.
• Price Competitiveness: Bulk sourcing can support cost-efficient procurement for food manufacturers and distributors.
• Operational Efficiency: Dry powder format reduces the storage and handling complexities associated with liquid egg products.
• Documentation Support: Product specifications and quality documentation can be supplied to support commercial and technical evaluation.
• Strategic Sourcing: Provides food manufacturers with a versatile, shelf-stable egg protein ingredient suitable for multiple production applications.

5. Commercial & Supply Information

• Minimum Order Quantity (MOQ): BULK 20MT
• Packaging: 25kg bags
• Loading Capacity: Subject to container type, palletisation, packaging configuration, and applicable weight restrictions
• Supply: Bulk international supply available for qualified B2B buyers