Description
Whole egg powder is made using spray drying in the same way that powdered milk is produced. The spray drying method converts the liquid into a dry powder by rapidly drying with a hot gas. There are many major advantages of using powdered eggs over fresh eggs. These benefits include longer shelf life, smaller usage of storage space, lack of need for refrigeration and the reduced weight per volume equivalent of a whole egg.
| NUTRITION FACTSÂ PER 50 G | AMOUNT | % DAILY VALUE |
|---|---|---|
| Calories | 300 | – |
| Fat | 20 g | 31% |
| Saturated | 7 g | 34% |
| +Trans | 0.1 g | % |
| Cholesterol | 815 mg | – |
| Sodium | 240 mg | 10% |
| Carbohydrate | 1 g | 0% |
| Fibre | 0 g | 0% |
| Sugars | 0 g | – |
| Protein | 25 g | – |
| Vitamin A | – | 8% |
| Vitamin C | – | 0% |
| Calcium | – | 10% |
| Iron | – | 15% |
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