OVODAN Whole Hen Egg Powder (356 - 3565)

1 of 45 products in this brand
OVODAN Whole Hen Egg Powder (356 - 3565) is sourced from cage eggs, specifically categorized as TCP 1%. It's well-suited for various industries, such as confectionary, bakery, meat industry, or any products requiring whole eggs. Featuring a yellowish powdered structure, it maintains the natural odor and taste characteristic of hen egg matter without foreign elements. Additionally, it adheres to GMO and allergen standards, ensuring its suitability and quality for diverse culinary and industrial uses.

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: 47.6 - 47.6 %

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    Identification & Functionality

    Ingredient Name
    Ingredient Origin
    Technologies

    Features & Benefits

    Labeling Claims

    Applications & Uses

    Food & Nutrition Applications

    Properties

    Physical Form
    Appearance
    Powder structure
    Odor
    Natural, characteristic for hen egg matter, without foreign odors
    Taste
    Natural, characteristic for hen egg matter, without foreign tastes
    Physico-Chemical Properties
    ValueUnitsTest Method / Conditions
    pH Value7.5 - 9.5Electrochemical (25% solution)
    Moisture Contentmax. 5.0%EN ISO 5537***
    Fat Content*min. 40%§ 64 LFGB L 05.00-14***
    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
    Energy584kcal /100g
    Protein Content47.6g/100g
    Carbohydrate1.1g/100g
    Sugar Content0.6g/100g
    Fat Content43.5g/100g
    Saturated Fatty Acids 14.9g/100g
    Dietary Fibresmax. 0.1g/100g
    Sodium Content**1.3g/100g
    Note
    • * 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 cage shell eggs and tricalcium phosphate as Free Flowing Agent. (Can also contain eggs from barn and free range eggs.)

    Packaging & Availability

    Packaging Type
    Packaging Information

    15 kg Paperbags 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.