Dried egg products

Dried egg products are free-flowing powders produced by dehydrating whole eggs or their separated whites and yolks, typically after pasteurization and by spray drying, and they encompass dried egg whites, dried yolks and dried whole eggs. They are deployed wherever fresh eggs would be used, including bakery products and dry mixes, mayonnaise, salad dressings, pasta and egg noodles, offering manufacturers freedom from shell fragility, seasonal variation and the food safety risks of raw shell eggs. Their long ambient shelf life simplifies logistics for bakeries and dry-mix manufacturers.