We bring forth Chicken Egg Powder in the market. Egg powder is fully dehydrated eggs and is made using spray drying in the same way that powdered milk is made. The major advantages of Chicken Egg Powder over fresh eggs are the price, reduced weight per volume of whole egg equivalent, and the shelf life. Other advantages of Chicken Egg Powder include smaller usage of storage space, and lack of need for refrigeration. The Chicken Egg Powder is classified into three categories; Whole Egg powder, Egg yolk powder and Egg albumen powder. The 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. The Powdered Egg Yolks are a convenient way to use egg yolks without the hassle and mess of separating the yolks from the whites. It is blended with water to produce liquid egg yolks. The Powdered Egg Whites are a convenient way to use egg whites. It 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. Egg Powder is widely used in food and other industries as ingredients :

• Bakeries for the manufacture of cakes, biscuits and cookies.
• Confectionery products.
• Ice creams and dairy products.
• Ready to eat products and soup mixes.
• Health foods.
• Noodles and pasta products manufacture.
• Mayonnaise and Soup preparations.
• Cosmetics and Shampoo preparations as adhesive.

We bring forth Chicken Egg Powder in the market. Egg powder is fully dehydrated eggs and is made using spray drying in the same way that powdered milk is made. The major advantages of Chicken Egg Powder over fresh eggs are the price, reduced weight per volume of whole egg equivalent, and the shelf life. Other advantages of Chicken Egg Powder include smaller usage of storage space, and lack of need for refrigeration. The Chicken Egg Powder is classified into three categories; Whole Egg powder, Egg yolk powder and Egg albumen powder. The 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. The Powdered Egg Yolks are a convenient way to use egg yolks without the hassle and mess of separating the yolks from the whites. It is blended with water to produce liquid egg yolks. The Powdered Egg Whites are a convenient way to use egg whites. It 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. Egg Powder is widely used in food and other industries as ingredients :

• Bakeries for the manufacture of cakes, biscuits and cookies.
• Confectionery products.
• Ice creams and dairy products.
• Ready to eat products and soup mixes.
• Health foods.
• Noodles and pasta products manufacture.
• Mayonnaise and Soup preparations.
• Cosmetics and Shampoo preparations as adhesive.