Whole Egg Powder or WEP, is the most convenient and economical form of eggs for transportation, storage and recipe formulation, basically it is a replacement of liquid whole egg, Nutritional value of 1 kg of WEP is equivalent to 80 shell eggs. Preservation is achieved without any additives. Microbiological deterioration is arrested by removal of moisture to below a level of 5%. There is a worldwide trend of about 8-10% growth in consumption of dried egg products compared to other forms of eggs.
Formulation: Add 3 parts of water to 1 part of powder by weight and mix to obtain uniform consistency.
Egg yolk powder or EYP, is made of spray dried pasteurized egg yolks. It is rich in lecithin and a good emulsifier. Dried egg yolks can be stored at room temperature as long as they are kept cool and dry. Once opened, egg yolks should be stored in the refrigerator. Reconstituted egg yolks should be used immediately or refrigerated and used that day. Nutritional value of 1 kg of EYP is equivalent to 110 shell eggs
Formulation: To obtain 1 kg Egg yolk mix 430 gms EYP with 570 gms of water.