OVODAN Hen Whole Egg Powder, Barn Eggs-Cage Free (391 - 3514)

1 of 45 products in this brand
OVODAN Hen Whole Egg Powder, Barn Eggs-Cage Free (391 - 3514) is derived from barn eggs with a TCP content of 0.5%. It's well-suited as an ingredient in confectionery, bakery, meat industry, and other products requiring whole eggs. This powdered form boasts a yellowish hue and retains the natural, characteristic odor and taste typical of hen egg matter, free from any foreign odors or tastes. Additionally, it's free from GMOs and allergens, meeting specific statements regarding its composition.

Ingredient Name: Egg Powder

Physical Form: Powder

Labeling Claims: Halal, Kosher, Natural

Certifications & Compliance: BRC Certified, Halal, Kosher, SMETA

Features: Emulsifying, Pasteurized, Provides Structure, Solubilizing, Spray Dried

Protein Content: 48.1 - 48.1 %

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    Identification & Functionality

    Ingredient Name
    Ingredient Origin

    Features & Benefits

    Labeling Claims

    Applications & Uses

    Food & Nutrition Applications


    Physical Form
    Powder structure
    Natural, characteristic for hen egg matter, without foreign odors
    Natural, characteristic for hen egg matter, without foreign tastes
    Physico-Chemical Properties
    ValueUnitsTest Method / Conditions
    pH Value7.5 - 9.5Methods
    Moisture Contentmax. 5.0%Electrochemical (25% solution)
    Fat Content*min. 40%EN ISO 5537***
    Microbiological Values
    ValueUnitsTest Method / Conditions
    Total Plate Countmax. 10.000cfu / g§ 64 LFGB L 05.00-14***
    Enterobacteriaceaemax. 10cfu / gDIN EN ISO 4833-1
    SalmonellaNot detectable/250 gDIN ISO 21528-2
    Staphylococcus aureusmax. 10cfu / gDIN EN ISO 6579-1***
    Nutritional Information
    ValueUnitsTest Method / Conditions
    Energy592kcal /100g
    Protein Content48.1g/100g
    Sugar Content0.6g/100g
    Fat Content43.9g/100g
    Saturated Fatty Acids 15.1g/100g
    Dietary Fibresmax. 0.1g/100g
    Salt Content**1.3g/100g
    • * Based on random sampling
    • ** Based on natively occurring sodium x 2,5
    • *** or alternative method with identical result

    Regulatory & Compliance

    Certifications & Compliance

    Technical Details & Test Data

    Technical Process
    • 100 g of powder dissolved in 300 ml of water correspond to approx. 400 g fresh whole eggs approx. 8 eggs).
    • The technical process of manufacturing OVODAN egg products includes the following steps: Shell eggs breaking, liquid eggs filtering and clarifying, pasteurizing, and drying, sieving and metal detection, packaging and storing.
    • Ingredients: Hen egg powder from Barn shell eggs and tricalcium phosphate as Free Flowing Agent. (Can also contain eggs from Free Range eggs.)

    Packaging & Availability

    Packaging Type
    Packaging Information

    20/25 kg cardboard/bags with PE-Inner liner or customized.

    Storage & Handling

    Shelf Life
    24 Months
    Storage and Shelf Life Information

    24 months in non-condensing atmosphere at ambient temperatures (15-25°C). Alternative storage conditions may affect shelf-life.