OVODAN Whole Hen Egg Powder, Desugared (353 - 3585)

Identification & Functionality

Ingredient Name

Egg Powder, Desugared

Ingredient Origin

Animal Origin

Technologies

Food Ingredients

Product Families

Food Ingredients — Whole Foods, Extracts & Premixes

Egg Products & Extracts

Features & Benefits

Labeling Claims

Halal,

Kosher,

Natural

Food Ingredients Features

Emulsifying,

Pasteurized,

Provides Structure,

Solubilizing,

Spray Dried

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery,

Confectionery,

Meat, Poultry & Seafood

Properties

Physical Form

Powder

Appearance

Powder structure

Taste

Natural, characteristic for hen egg matter, without foreign tastes

Odor

Natural, characteristic for hen egg matter, without foreign odors

Physico-Chemical Properties

	Value	Units	Test Method / Conditions
pH Value	6.5 - 8.5	—	Electrochemical (25% solution)
Moisture Content	max. 5.0	%	EN ISO 5537***
Fat Content*	min. 40	%	§ 64 LFGB L 05.00-14***

Microbiological Values

	Value	Units	Test Method / Conditions
Total Plate Count	max. 10.000	cfu / g	DIN EN ISO 4833-1
Enterobacteriaceae	max. 10	cfu / g	DIN ISO 21528-2
Salmonella	Not detectable	/250 g	DIN EN ISO 6579-1***
Staphylococcus aureus	max. 10	cfu / g	DIN EN ISO 6888-1

Nutritional Information

	Value	Units	Test Method / Conditions
Energy	615	kcal /100g	—
Protein Content	48.2	g/100g	—
Carbohydrate	2.4	g/100g	—
Sugar Content	max. 0.1	g/100g	—
Fat Content	44.0	g/100g	—
Saturated Fatty Acids	13.2	g/100g	—
Dietary Fibres	max. 0.1	g/100g	—
Sodium Content**	0.5	g/100g	—

Note

• * Based on random sampling
• ** Based on natively occurring sodium x 2,5
• *** or alternative method with identical result

Regulatory & Compliance

Certifications & Compliance

BRC Certified,

Halal,

Kosher,

SMETA

Technical Details & Test Data

Technical Process

• 100 g of powder dissolved in 300 ml of water correspond to approx. 400 g fresh whole eggs (approx. 8 eggs).
• The technical process of manufacturing OVODAN egg products includes the following steps: Shell eggs breaking, liquid eggs filtering and clarifying, pasteurizing, and drying, sieving and metal detection, packaging and storing.
• Ingredients: Hen egg powder from cage shell eggs (may also contain eggs from barn and free-range eggs).

Packaging & Availability

Packaging Type

Bags

Packaging Information

20/25 kg cardboard/bags with PE-inner liner or customized.

Storage & Handling

Shelf Life

24 Months

Storage and Shelf Life Information

24 months in non-condensing atmosphere at ambient temperatures (15-25°C). Alternative storage conditions may affect shelf-life.