OVODAN Whole Hen Egg Powder, 33% Glucose (355 - 3535)

1 of 45 products in this brand
OVODAN Whole Hen Egg Powder, 33% Glucose (355 - 3535), is derived from cage eggs enriched with 33% glucose. Primarily used in bakeries, this powder is designed for applications in biscuits, cakes, and similar products. Exhibiting a yellowish powdered structure, it upholds the natural odor and taste inherent in hen egg matter without foreign elements. Moreover, it meets standards regarding GMOs and allergens, ensuring its suitability and quality for diverse culinary uses in the baking industry.

Ingredient Name: Egg Powder, Sweetened

Physical Form: Powder

Labeling Claims: Halal, Kosher, Natural

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

Features: Pasteurized, Solubilizing, Spray Dried

Protein Content: 32.2 - 32.2 %

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    Identification & Functionality

    Ingredient Name
    Ingredient Origin

    Features & Benefits

    Labeling Claims
    Food Ingredients Features

    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 Value6.0 - 8.0Electrochemical (25% solution)
    Moisture Contentmax. 5.0%EN ISO 5537***
    Fat Content*32 - 35%Calculated
    Microbiological Values
    ValueUnitsTest Method / Conditions
    Total Plate Countmax. 10.000cfu / gDIN EN ISO 4833-1
    Enterobacteriaceaemax. 10cfu / gDIN ISO 21528-2
    SalmonellaNot detectable/250 gDIN EN ISO 6579-1***
    Staphylococcus aureusmax. 10cfu / gDIN EN ISO 6888-1
    Nutritional Information
    ValueUnitsTest Method / Conditions
    Energy527kcal /100g
    Protein Content32.2g/100g
    Sugar Content33.4g/100g
    Fat Content29.4g/100g
    Saturated Fatty Acids 10.1g/100g
    Dietary Fibresmax. 0.1g/100g
    Sodium Content**0.8g/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 200 ml of water correspond to approx. 270 g fresh whole hen eggs (approx. 4,5 shell eggs) and 33 g of glucose syrup.
    • 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 cage shell eggs (may also contain eggs from barn and free-range eggs), glucose.

    Packaging & Availability

    Packaging Type
    Packaging Information

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

    Storage & Handling

    Shelf Life
    18 Months
    Storage and Shelf Life Information

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