OVODAN Whole Hen Egg Powder, Desugared (353 - 3585)

1 of 45 products in this brand

OVODAN Whole Hen Egg Powder, Desugared (353 - 3585) sourced from cage eggs, is well-suited for use in confectionery, bakeries, the meat industry, or any products requiring whole eggs. Featuring a yellowish powdered structure, it preserves the natural odor and tastes typical of hen egg matter without any foreign elements.

Ingredient Name: Egg Powder, Desugared

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: 48.2 - 48.2 %

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    Enhanced TDS

    Identification & Functionality

    Ingredient Name
    Ingredient Origin

    Features & Benefits

    Labeling Claims

    Applications & Uses


    Physical Form
    Powder structure
    Natural, characteristic for hen egg matter, without foreign tastes
    Natural, characteristic for hen egg matter, without foreign odors
    Physico-Chemical Properties
    ValueUnitsTest Method / Conditions
    pH Value6.5 - 8.5Electrochemical (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
    Energy615kcal /100g
    Protein Content48.2g/100g
    Sugar Contentmax. 0.1g/100g
    Fat Content44.0g/100g
    Saturated Fatty Acids 13.2g/100g
    Dietary Fibresmax. 0.1g/100g
    Sodium Content**0.5g/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 cage shell eggs (may also contain eggs from barn and 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.