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Egg Products

Wholesale egg powders for food manufacturers, sourced from audited and certified producers. Our range includes whole egg, egg white and egg yolk powders, with full traceability and practical support on product selection, specifications and supply.

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A pavlova, made with whipped egg whites and topped with strawberries, blueberries, and redcurrants, sits on a white plate beside a cup of coffee. A cluster of redcurrants rests on the plate, with a white teapot and a bowl of berries in the background.
A person kneads a ball of dough on a floured surface, using both hands. Their sleeves are rolled up, and a black wristband is visible on one wrist.

Egg White Powder

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Direct Delivery

This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.

Available in conventional quality. Enquire for more information on organic availability or alternatives.

Binding Agent
Foaming
Gelling Agent

Egg White Powder Free Range

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Direct Delivery

This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.

Available in conventional quality. Enquire for more information on organic availability or alternatives.

Binding Agent
Foaming
Gelling Agent

Egg White Powder High Gel

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Direct Delivery

This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.

Available in conventional quality. Enquire for more information on organic availability or alternatives.

Binding Agent
Foaming
Gelling Agent

Egg White Powder High Whip

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Direct Delivery

This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.

Available in conventional quality. Enquire for more information on organic availability or alternatives.

Binding Agent
Foaming
Gelling Agent

Egg White Powder Standard

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Direct Delivery

This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.

Available in conventional quality. Enquire for more information on organic availability or alternatives.

Binding Agent
Foaming
Gelling Agent

Egg Whole Powder

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Direct Delivery

This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.

Available in conventional quality. Enquire for more information on organic availability or alternatives.

Emulsifier
Foaming
Gelling Agent

Egg Whole Powder Free Range

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Direct Delivery

This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.

Available in conventional quality. Enquire for more information on organic availability or alternatives.

Emulsifier
Foaming
Gelling Agent

Egg Yolk Powder

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Direct Delivery

This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.

Available in conventional quality. Enquire for more information on organic availability or alternatives.

Emulsifier
Foaming
Gelling Agent
Chocolate-covered marshmallow treats are arranged on a marble surface. One treat is cut in half, revealing a fluffy, egg-white filling inside the chocolate shell.

What Are Egg Products?

Egg products are eggs processed into formats suitable for food manufacturing. Whole eggs can be separated into white and yolk where required, before being pasteurised and spray dried into stable powders.

Egg powders provide many of the functional properties associated with fresh egg while reducing several of the handling and storage considerations that come with shell eggs. They can be stored at ambient temperature, measured accurately and incorporated consistently into manufacturing processes, subject to the relevant product specification and storage instructions.

As an approximate guide, 1 kg of whole egg powder may replace around 80 shell eggs. The exact quantity will depend on egg size, the powder specification and the formulation.

Egg can perform several functions within a formulation. Depending on the fraction and grade selected, it can provide aeration, binding, emulsification, gelation, colour and richness. This makes egg powders suitable for a wide range of bakery, confectionery, sauce and prepared food applications.

A wooden spoon filled with flour rests on a striped cloth, with an open brown paper bag of flour in the background on a light-coloured surface.

Bakery

Cakes, muffins, brioche and sponges rely on egg for structure, aeration, moisture and crumb colour. Whole egg powder delivers all of it with accurate dosing and no breaking room.

A whisk lifts fluffy, whipped egg whites from a metal bowl, showcasing the light texture of beaten egg, with a small glass jar in the blurred background.

Confectionery

High-whip albumen creates the stable foams behind meringue, nougat, marshmallow and aerated fillings, with consistent whipping performance batch after batch.

A white bowl filled with orange baby food made with native starch and a pink spoon rests on a white cloth. In the background, there is a baby bottle and a green dummy on a light wooden surface.

Sauces & Dressings

Egg yolk’s natural lecithin builds and holds the emulsions in mayonnaise, hollandaise and salad dressings – clean-label emulsification with a familiar name on the ingredients list.

A close-up of a plate of spaghetti topped with tomato sauce, grated cheese, fresh rocket, and a hint of native starch for texture, with a block of cheese and a piece of rocket visible in the background.

Pasta & Noodles Egg adds bite, colour and richness to fresh and dried pasta. Powdered formats blend evenly into dough and remove cold-chain handling from the line.

Three tall glasses filled with frothy iced coffee, each with a pink and white striped straw, are arranged on a white surface—perfect for those who love refreshing twists on classic hot drinks.

Sports & Protein Nutrition

Egg white is a complete protein with an excellent amino acid profile, used in protein powders, bars and baked high-protein products – dairy-free and highly digestible.

Tempura prawns on a plate with chopsticks and chilli sauce.

Prepared Foods

Ready meals, quiches, batters and coatings use egg for binding, coating adhesion and set. Powders simplify storage and food safety across high-volume production.

A close-up of a bowl of noodles in broth, surrounded by plates of food on a dark table, capturing a cosy dining setting with Japanese cuisine.

The Benefits of Formulating with Egg

Egg products can provide several technical and operational benefits in food manufacturing:

  • Multifunctional – Egg can provide aeration, binding, emulsification, gelation, colour and flavour. In some applications, this may reduce the need for separate functional ingredients, although this will depend on the recipe and required declaration.
  • Clean label – “egg” is a familiar ingredient to consumers creating an opportunity for a cleaner label. Important to note that Egg is an allergen and so clean label interpretation will need to consider this.
  • Complete protein – provides protein with a complete amino acid profile. Nutritional values vary by product and should be confirmed against the current specification before making any finished product claim.
  • Consistent processing – standardised solids and defined product functionality can support more consistent processing and finished product performance from batch to batch.
  • Practical to handle – can offer ambient storage, accurate dosing and reduced shell waste. Storage conditions and shelf life should always be confirmed against the specification for the individual product.

Depending on the application, these properties may support texture, structure, ingredient handling and process efficiency. Trials remain important, particularly when replacing liquid or shell egg in an existing formulation.

How to Formulate with Egg Products

The following guidance provides a starting point for selecting and trialling egg products. Exact usage levels and processing conditions will depend on the product specification, formulation and required finished product performance:

Rehydration – Egg powders can be rehydrated before use or added directly to the dry blend, with the recipe water adjusted accordingly. The correct powder to water ratio will depend on the type of egg powder and its solids content. Refer to the current product specification before setting a production ratio.

Choosing the right Egg Product – Use egg white powder where aeration, foam stability, binding or gelation are the main requirements. Egg yolk powder is normally selected where emulsification, colour or richness is required. Whole egg powder can provide a broader combination of structure, binding, aeration and colour. Different fractions and grades can also be combined to adjust texture, functionality and formulation cost. The best option will depend on the application and processing conditions.

Heat and process behaviour – Egg proteins set when heated, which contributes structure and texture to the finished product. Actual behaviour will depend on the egg fraction, formulation, pH, solids content and heating process. Excessive heat or processing may produce a firmer texture than intended. Setting behaviour should therefore be considered when planning pasteurisation, baking or cooking stages.

Whipping performance – Fat can reduce the whipping performance of egg white powder. Even small amounts of yolk or other fat may affect foam volume and stability. Clean equipment and suitable mixing conditions are therefore important when producing meringue, nougat and other aerated products. High whip egg white powder can be considered where greater foam volume or stability is required.

Storage – Keep egg powders sealed in their original packaging and store them in cool, dry conditions in accordance with the product specification. Shelf life varies by product, packaging and storage conditions. Confirm the applicable shelf life against the current specification rather than applying a single period across the full range.

Need Help Choosing an Egg Powder?

Tell us about your application and the function you need from the egg. Our team can help you compare whole egg, egg white and egg yolk powders and provide the relevant specification, sample and pricing information.

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