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Egg powder is an important constituent used in the food processing industry. The dehydrated product comes from spray drying of whole eggs, egg whites, or egg yolks, which after further processing yields a fine powder that gets easily reconstituted with water. This form of egg offers various advantages over fresh eggs that make it a strong tool for manufacturers across food industries. We will discuss in this article the benefits of egg powder in their applications across the food industry and the potential of this versatile ingredient in the market.
## Advantages Over Fresh Eggs
### Extended Shelf Life
One of the greatest advantages of egg powder is that its shelf life can be extended. Unlike fresh eggs, which are to be stored in the refrigerator and have a limited life expectancy, egg powder may be stored at room temperature for as long as two years without going bad. This has made it ideal for food manufacturers who desire to have a long-lasting supply of eggs without the risk of it going bad.
Other than that, it is also much more convenient to store and transport. Fresh eggs, for instance, are very fragile and have to be handled with extreme care to avoid breakages. The egg powder, on the other hand, is light and can be packed in huge quantities, so there is very little chance it will suffer from any damage during shipment. Furthermore, due to the nature of egg powder, it saves space that is majorly valuable for large food production houses.
### Uniformity and Control of Quality
Same ingredients ensure uniformity in food products. Uniform taste, texture, and color offered by egg powder guarantees that the final food product is the same every time. Fresh eggs are hard to get the same way as all of them differ by size, weight, and quality. Standardized egg powder is used by the manufacturers to get the exact quality they want in each batch.
Ease of Use and Versatility
One can reconstitute dried egg powder into liquid egg simply by adding water. This facility makes it very convenient for food manufacturers because no breaking of eggs, no separation, or then beating is required. Applications of egg powder range from bakery products to instant meals, with the advantage of being able to measure them exactly to create the same dish every time.
#### Lesser Contamination Risks
Due to the process of pasteurization during its production process, the egg powder risks fewer chances of contamination by some harmful bacteria such as Salmonella. This, therefore, makes it a much safer choice for the food manufacturer by minimizing the risk of foodborne illnesses from raw eggs.
#### Cost-Effective
Compared to using fresh eggs, egg powder will often prove to be the more cost-effective option. This is considering the storage cost, transportation cost, and handling of the fresh ones. Lengthy shelf life and reduced wastage add to food manufacturers' cost-saving advantage.
## Applications in the Food Industry
### Bakery Products
Due to the ability to replicate functional properties such as that of fresh eggs, egg powder finds wide application in the baking industry. This binding agent creates structure and helps to enhance texture in foods such as cakes, cookies, pastry items, and other baked goods. The consistency of quality in egg powder makes these bakery products consistent in their texture and appearance, making this a most preferred choice for commercial bakeries.
### Instant Meals
One of the major advantages of such instant meals and ready-to-eat products is the extended shelf-life and convenience provided to the dish by the egg powder. It can be reconstituted and easily applied in a whole spectrum of dishes, ranging from scrambled eggs to egg-based sauces and soups. In such a fast-moving convenience food scene, egg powder presents an instrumental solution
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