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ITC-HSN: 0408
Min Order Qty 100 KGS (Kilograms)
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Whole Egg Powder is a versatile, nutrient-rich product made by spray-drying fresh eggs into a fine powder. This process begins with careful selection of high-quality eggs, which are then pasteurized to eliminate bacteria and ensure safety. The eggs are dehydrated, preserving their nutritional value and extending shelf life.
At Adiyogi Export, we procure products where the manufacturer maintains stringent hygiene standards throughout the production process. Every step, from handling to packaging, follows international protocols to ensure safety and quality for both national and international consumers. Our facilities are equipped with modern machinery to prevent contamination and ensure the product remains fresh and free from impurities.
packaging process involves air-tight, food-grade materials that protect the powder from moisture and preserve its long-term usability. Adiyogi Export adheres to all regulations set by the Public Health and Food Department, and we are proudly registered with the Food Safety and Standards Authority of India (FSSAI), ensuring our product meets the highest food safety standards.
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Pasteurized Spray-Dried Whole Egg Powder
Applications: Ideal for use in cakes, cake mixes, doughnut mixes, sweet doughs, pastries, pies, desserts, ice cream, mayonnaise, salad dressings, egg noodles, pasta, various bakery products, canned goods, cooked dishes, and even in cosmetology.
Directions for use: Mix one part of egg yolk powder with 1.25 parts water by weight. For best results, blend the powder with other dry ingredients before adding water.
Packaging: Export-quality 5-ply corrugated fiberboard (CFB) boxes, each containing a net weight of 20 kg sealed in polybags.
Storage: Store in a dry place at 20°C.
Product Code: TG-103
Test Parameter Standards
Physical Properties:
Moisture: Max. 4.0%
pH: 6.0 - 7.0
Fat: Min. 57.0%
Protein: Min. 30.0%
Ash: Max. 4.0%
Solubility: Min. 86.0%
Taste & Odor: Normal
Color: Normal
Impurities: None
Granulation: 100% passing through No. 18 mesh
Additives: None
Microbiological Properties:
Standard plate count: Max. 5000 count
Coliform count: < 0.3/g
Enterobacteriaceae count: Max. 10/g
E. coli: Negative
Salmonella: Negative in 250 g
Staphylococcus aureus: Negative (coagulase-positive)
Yeast & mold: Max. 10/g
General Information: This product stands out for its excellent gelling and water-binding properties. Dissolving 100 g of the whole egg powder in 300 ml of water is equivalent to approximately 400 g of fresh hen whole eggs (roughly 8 shell eggs). The manufacturing process includes filtering, drying, sieving, metal detection, packaging, and storage.
Packaging: Available in food-safe cardboard boxes with inliner, ranging from 5 to 25 kg net weight per box, or in 1000 kg big bags.
Storage & Transport Conditions: Store and transport in dry conditions between 15°C and 25°C. Do not refrigerate.
Shelf Life: 24 months from production if stored in non-condensing conditions at ambient temperatures (15°C to 25°C) in unopened packaging. Variations in storage conditions may affect shelf life.
| Established in: | 2022 |
| Bussiness Type: | Sole Proprietorship |
| Bussiness Type: | Merchant |
| MSME: | Yes |
| Countries exporting to: | Bangladesh, Canada, Palau, United States |
| Export Turnover (3 years): | US$10,000 to US$50,000 |
| Certifications: | CERTIFICATE OF REGISTRATION AS EXPORTER OF SPICES , Food Certification , UDYAM REGISTRATION CERTIFICATE |
| Countries would like to export to: | Australia, Central African Republic, Estonia, Iran, Latvia, Lithuania, Malaysia, United Arab Emirates, United Kingdom, United States |
| No of employees: | 1-10 |
