Powdered Eggs

Dehydrated Whole Eggs

whole egg

W-1 #210 – Standard whole egg without any additives. Useful in baked goods, noodles, and mayonnaise.

W-1-FF #222 – Whole egg with sodium silicoaluminate added as an anticaking agent for improved flow properties and enhanced rehydration properties.

W-2 #225 – Whole egg stabilized by removing natural glucose. Useful in dry mixes requiring long shelf life or flavor sensitive applications.

W-2-FF #226 – W-2 product containing sodium silicoaluminate as a free flow agent to improve flow properties.

Dehydrated Egg Yolks

Y-1 #105 – Dehydrated yolk product without any additives. Useful in doughnut, cake mixes, ice cream, eggnog, and baby foods.

Y-1-FF #145 – A yolk product containing sodium silico-aluminate as a free flow agent. Useful in mayonnaise and salad dressings.

Y-2 #150 – Yolk with natural glucose removed for improved flavor properties and product stability. Useful in cake mixes and frozen dough.

Y-2-FF #155 – Y-2 product containing sodium silico-aluminate as a free flow agent.