The Benefits And Uses Of Powdered Egg Products

The “Incredible, Edible Egg” is one of the cornerstones of baked goods and cooking in general.  Breads, cakes, bakery mixes, and an assortment of desserts owe much of their unique texture, taste and moisture to the egg.  In addition to these beneficial properties eggs are good for you.  It wasn’t too long ago that the American Heart Association changed it’s guidelines to say that an egg a day is okay.  Eggs are low in saturated fat and are one of the best sources of vitamin D, a nutrient that is essential to the development of strong bones.  In fact, eggs are a nutritional powerhouse.  For only 75 calories you get high quality protein and varying amounts of 13 essential vitamins and minerals, including A, B12 and folate.  The health benefits of the egg are hard to argue with.  There are, however, drawbacks to the use of eggs in baking applications, as a source of protein, and on the go.

While extremely easy to use in the kitchen for preparing baked goods and breakfasts, eggs are extremely perishable.  Eggs must be kept refrigerated and have a relatively short shelf life.   Powdered, dried eggs provide a convenient alternative to fresh eggs and add quality and consistent performance to the list of attributes.  Dry egg products can be stored up to a year or longer under proper storage conditions.  The risk of bacterial contamination due to improper handling is significantly reduced and the clean up time is reduced as well.  For bakers, powdered egg products provide consistency from batch to batch and are always ready.  Egg solids blend well with other dry ingredients and can be used immediately without cracking or thawing.  When it comes to using eggs as a source of protein for dietary supplement or muscle gain, eggs rate as the cheapest source of high quality protein.  Egg powders and dried egg whites further reduce this cost.  For camping and hiking excursions there is no better way to carry eggs than in powdered form.  Just add water and cook up scrambled eggs in no time.  The ease and benefits of Powdered, Dried Egg Products are tough to beat.

Another great aspect of dried egg products is that you can choose from an assortment of finished products.  It’s time consuming and difficult to properly separate egg whites from egg yolks.  With the powdered variations you can opt for whole dried eggs, powdered egg whites, and even dried egg yolks.  Below is some information on each variation:

Powdered Whole Eggs
Powdered Whole eggs are an alternative to fresh  eggs that are convenient to use and store.  The powder is blended with water to produce liquid eggs, which can then be used just like fresh eggs.  1 pound of powdered whole eggs, when added to water, yields 4 pounds of liquid eggs.  One 2.25 pound can of Honeyville Powdered Whole Eggs is equivalent to 81 to 90 Large Fresh Whole Eggs.  Powdered whole eggs can be used for most types of egg dishes or recipes requiring eggs.  Powdered egg products are pasteurized and do not require refrigeration.

Powdered Egg Whites 
Powdered Egg Whites are a convenient way to use egg whites without the hassle and mess of separating the yolk from the whites.  Our dried egg whites contain sodium lauryl sulfate in minute quantities as an emulsifier and a thickener to help build volume and to stabilize the foam when beating or whipping the end product.  The dried egg whites are simply blended with water to produce liquid egg whites.  Because of the pasteurization process, the beating time necessary for meringues may be 3 to 5 times longer than the beating time for unpasteurized egg whites.  1 pound of powdered egg whites, when added to water, yields 8 pounds of liquid egg whites.  1 pound of liquid egg whites is equal to 17 large egg whites.  In addition to convenience, powdered egg whites offer a very long shelf life (over a year under ideal conditions) and do not require refrigeration.  One 2.25 pound can of Powdered Egg Whites is equivalent to 309 Large Fresh Egg Whites.  It’s hard to beat the value of the Powdered, Dried Egg White.

Powdered Egg Yolks
Powdered Egg Yolks are a convenient way to use egg yolks without the hassle and mess of separating the yolks from the whites.  Powdered Egg Yolks are blended with water to produce liquid egg yolks.  1 pound of powdered egg yolks, when added to water, yields 2.3 pounds of liquid egg yolks.  Powdered egg products are pasteurized and do not require refrigeration.

How egg products are made
Egg products are processed in sanitary facilities under rigorous inspection by the United States Department of Agriculture.  The first step in making egg products is breaking the eggs and separating the yolks and whites from the unwanted shells.  Eggs are processed by automated equipment that move the eggs from flats, wash and sanitize the shells, break the eggs and separate the whites and the yolks or keeps them together for whole egg products.  The liquid egg products is filtered, mixed, and then chilled prior to additional processing.  This liquid egg product (in a pasteurized format) is what you get when you re-hydrate your powdered egg product.  Powdered Eggs provide all the natural goodness of an egg in a convenient, non-perishable package.  From here the egg product is pasteurized.  The law requires that all egg products distributed for consumption be pasteurized.  This means they must be rapidly heated and held at a minimum required temperature for a specified time.  This process destroys Salmonella and any other bacteria, but does not cook the egg or affect the color, flavor, or nutritional value.  Dried egg products are powdered by spraying the liquid egg into a heated drying room.  The powder is left in the drying room for a specified time to get the desired consistency.

Safety of Powdered Egg Products
Powdered Egg Whites, Powdered Egg Yolks and Powdered Whole Eggs can be used in baking or cooking.  They are pasteurized but are best used in a cooked product, especially if serving high-risk persons like the elderly, young children, or individuals with immune system deficiencies.  Users should be sure that the internal temperature of the cooked product reaches 160 degrees Fahrenheit.  Egg products can be substituted in recipes typically made with raw eggs that won’t be cooked (Caesar salad, Hollandaise sauce, eggnog, home made ice cream, key lime pie, and protein or supplement shakes).

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