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Ovobel Foods Limited proudly presents Whole Egg Powder (W11), a cornerstone product tailored for diverse applications in the bakery, biscuit, noodle, dressing, and general food service industries. Designed to streamline processes and ensure optimal hygiene standards, our Whole Egg Powder (W11) eliminates the challenges associated with manual egg breaking and the risks posed by unpasteurized egg liquids.
Manual egg breaking in industrial settings can be labor-intensive and unsanitary, while unpasteurized egg liquids carry a high microbial load, posing potential health hazards. Additionally, the disposal of eggshell waste contributes to environmental pollution
Whole Egg Powder (W11) is meticulously produced using state-of-the-art technology. Fresh eggs are swiftly broken in a high-speed breaking machine, followed by meticulous filtration to remove eggshell particles and membranes. The resulting liquid undergoes pasteurization in a continuous unit, ensuring precise control of time and temperature. Subsequently, the pasteurized liquid is spray-dried at low heat to preserve all the beneficial functional properties of fresh eggs, while guaranteeing the absence of eggshell particles in the final product.
| PRODUCT | Moisture | Fat | Protein | pH | Salmonella | Total Plate Count | Coliforms | Moulds & Yeast |
| Whole Egg Powder (W11) | 5% Max | 40% Min | 45% Min | 7.5-9.0 | Negative/25g | <10,000/g | <10/g | <10/g |