Dried Egg
Powder.

Spray-dried whole egg, yolk, white, and specialty grades from our U.S. production network — ambient-stable, bakery-ready, and sourced across every welfare tier.

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What it is

Pasteurized
liquid, dried.

"The default choice when ambient stability, weight efficiency, and dosing consistency matter more than texture."

Dried egg powder is pasteurized liquid egg that's been spray-dried to 3–5% moisture. It keeps for 12–24 months at ambient temperature, weighs roughly a quarter of liquid equivalents, and rehydrates at about a 4:1 water-to-powder ratio. It's the format of choice for bakery mixes, performance-nutrition formulation, dry mixes, confectionary, pet food, and institutional feeding — anywhere a cold chain or labor-intensive handling would add cost.

01 · Varieties

Five core
grades.

"Each grade targets a specific functional job — from baking structure to clean-label protein fortification."

Complete profile

Whole Egg Powder

~48% protein, full fat profile, versatile across baking and nutrition.

High protein

Egg White Powder

Spray-dried albumen, 80%+ protein on dry basis, fat-free, clean label.

Emulsifier

Egg Yolk Powder

High fat, natural lecithin emulsifier, rich color and flavor lift.

Aeration

High Whip Whites

Functional whites engineered for superior foam volume and stability.

Shelf stability

Desugared White

Glucose removed to prevent Maillard browning — extends shelf life in long-hold systems.

02 · Specialty Line

OvoPro
specialty line.

"Spray-dried egg whites engineered for one specific functional job apiece — sports nutrition, clean-label pastry, gel systems, protein fortification."

five specialty grades

Quick Dissolution

OvoPro Quick 80

Fast rehydration — built for processes where cold or neutral-pH dissolution is the bottleneck.

High Absorption

OvoPro Max

Hydrolyzed whites tuned for rapid protein uptake — sports nutrition, recovery, clinical beverages.

Strong Gel

OvoPro Uber Gel

Pronounced gelling strength — set structure for molded products, surimi-style, gelled desserts.

Extended Whipping

OvoPro All Natural

Enzymatic whites designed for pastry demanding sustained whipping — clean-label friendly.

Elevated Protein

OvoPro Boost

Higher protein without sensory compromise — bars and beverages where off-notes break the brief.

See the full OvoPro detail

03 · How it's made

Process.

"Spray dryers are the standard — pasteurized liquid in, 3-5% moisture powder out."

01
Breaking & separation
Shell eggs broken into whole liquid, yolks, or whites depending on grade.
02
Pasteurization
Held at target temperature and time to eliminate Salmonella without denaturing proteins.
03
Optional desugaring
Glucose is enzymatically removed from whites to prevent Maillard browning in long storage.
04
Spray drying
Atomized liquid meets hot air in the dryer chamber — water flashes off, particles fall as powder.
05
Sieving & blending
Powder is sieved to target particle size and blended to spec.
06
Packaging
Bagged (25–50 lb), toted, or drummed for extended shelf life.