Egg White Powder

Grading Factors

Quality assessment for egg white powder considers Protein content, Solubility, and Foaming capacity and stability.

• Protein content

  Assessed by standard analytical methods, protein content affects the functional performance in applications like meringues and foam generation. Higher protein levels generally indicate better gelling and foaming capacity.

• Solubility

  The ability to rehydrate completely in water determines ease of incorporation into recipes and final texture. Low solubility can cause lumps or poor dispersion in batters and mixes.

• Foaming capacity and stability

  Measured by the volume and stability of foam created under standard conditions, these properties are critical for products like meringues and angel food cake. A powder that whips well is more versatile for confectionery and bakery use.

• Color and appearance

  Visual inspection checks for uniformity and absence of off-colors, which can indicate overheating or contamination. A consistent color is important for visual quality of end products like icing or marshmallow.

• Microbiological purity

  Tests for salmonella and total plate count ensure the powder meets safety standards for food use. Contaminants can pose health risks and lead to product recalls.

Common Defects

Recorded defects for egg white powder include Lumping or caking, Overheating during drying, and Browning or discoloration.

• Lumping or caking

  Powder that clumps together or forms hard lumps may result from moisture absorption during storage, reducing its shelf life and ease of handling.

• Overheating during drying

  Excessive heat can cause protein denaturation, leading to poor solubility and reduced foam stability, which impairs performance in baked goods.

• Browning or discoloration

  Yellow or brown tints indicate Maillard reactions or excessive heat, which can affect the appearance and neutral color of the final product.

• Off-odors

  Any unusual smell, such as sulfur or fishiness, suggests microbial spoilage or improper processing, making the powder unsuitable for food use.

Egg White Powder HS Code

Production and Storage

Packaging

Typical egg white powder packaging includes Multi-wall paper bags with polyethylene liner, Fiber drums with inner liner, and Sealed plastic bags in boxes.

• Multi-wall paper bags with polyethylene liner

  Used for large volume shipments to food manufacturers, providing a moisture barrier and easy handling on pallets.

• Fiber drums with inner liner

  Common for semi-bulk quantities, offering greater rigidity and protection against physical damage during handling.

• Sealed plastic bags in boxes

  Employed for smaller quantities or premium grades, where a tight moisture barrier and ease of opening are priorities.

End Uses

• Food additive

  Used as a high‑protein ingredient in bakery, confectionery and beverage formulations

• Nutritional supplement

  Provides protein in sports nutrition and dietary supplement products

• Biochemical research

  Serves as a source of ovalbumin for laboratory assays and antibody production

Uses and Related Commodities

Sourcing risks