Whole egg powder is a powdered product made from fresh eggs through modern food processing technology, which retains the nutritional value of eggs while offering advantages in convenient storage and transportation. Its history dates back to the early 20th century, when advancements in food industrialization and dehydration technology enabled its creation. Initially used in military applications to provide efficient nutritional support for soldiers, whole egg powder became a strategic material during World War II due to its long shelf life and portability, driving the standardization of production processes.
With the advent of the 21st century, production technology for whole egg powder has continued to evolve through food science innovations. Techniques such as low-temperature pasteurization and spray drying maximize the preservation of core nutrients, including proteins, lecithin, vitamins, and minerals, while ensuring precise control of microbial indicators to guarantee food safety. Modern production strictly adheres to international food quality standards, implementing comprehensive quality control systems from raw material selection to final packaging. This meets the dual demands of the global food industry for ingredient stability and safety.
As an innovative extension of traditional eggs, whole egg powder is widely used in baking, foodservice, prepared foods, and dietary supplements. Its standardized characteristics help food manufacturers enhance production efficiency, reduce material waste, and provide consumers with convenient nutritional solutions. Building on the natural benefits of eggs, whole egg powder combines technological innovation with traditional ingredients. It not only sustains humanity's demand for high-quality protein but also aligns with the green and efficient development trends of modern food industries, serving as a vital bridge between traditional dietary wisdom and contemporary healthy living.