Dehydrated egg
(from Gallus gallus domesticus)

Description
•  Dehydrated egg  is a food ingredient obtained through the controlled drying of whole eggs or separated components (yolk, white, or full mix).
• The dehydration process ensures a stable, microbiologically safe, and easily stored product while retaining the nutritional properties of fresh eggs.
• Widely used in the food industry for bakery goods, pasta, sauces, mayonnaise, coatings, desserts, and instant or protein-rich preparations.

Indicative nutrition values (per 100 g of whole egg powder)
• Energy: 540–560 kcal
• Protein: 45–48 g
• Fat: 35–40 g
 • SFA: ~11 g
 • MUFA: ~15 g
 • PUFA: ~5 g (mainly n-6)
• Carbohydrate: 1–3 g
• Cholesterol: 1300–1500 mg
• Sodium: 400–500 mg
• Vitamins and minerals: contains vitamins A, D, E, B2, B12, iron, phosphorus, selenium, choline.

Key constituents
• Complete proteins: ovalbumin, conalbumin, ovomucin, phosvitin, and lipoproteins.
• Lipids: triglycerides, phospholipids, and cholesterol.
• Natural pigments: carotenoids (lutein and zeaxanthin) in the yolk.
• Minerals: calcium, iron, phosphorus, zinc, and selenium.
• Vitamins: both fat-soluble (A, D, E, K) and water-soluble (B2, B12, folate).

Production process
• Breaking and separation of eggs via automated systems.
• Filtration and homogenization of the liquid egg.
• Pasteurization at 60–65 °C to eliminate pathogenic flora.
• Spray drying at 160–180 °C for rapid water removal.
• Cooling, sieving, and packaging under vacuum or inert atmosphere to preserve quality.

Physical properties
• Appearance: fine powder, light yellow (whole egg) or white (egg white).
• Odor and flavor: typical of egg, free of off-notes.
• Solubility: excellent in warm water (1 part powder : 3 parts water ≈ fresh egg).
• Residual moisture: ≤4%.
• pH: 6.5–8.0 depending on the component.

Sensory & technological properties
• High foaming capacity (white) and emulsifying ability (yolk).
• Contributes color, flavor, and structure in baked goods.
• Serves as a binding and stabilizing agent in sauces and doughs.
• Supports Maillard browning and flavor generation during cooking.

Food applications
• Bakery: cakes, biscuits, muffins, sponge cakes.
• Egg-based pasta and instant meals.
• Mayonnaise and sauces.
• Coatings, breaded foods, precooked products.
• Desserts and protein formulations.
• Industrial use where shelf stability and standardization are required.

Nutrition & health
Dehydrated egg maintains the nutritional profile of fresh eggs, providing high-quality, complete proteins and essential nutrients.
• Supplies all essential amino acids with high digestibility.
• Rich in choline, supporting metabolism and brain health.
• Yolk carotenoids (lutein and zeaxanthin) promote visual and antioxidant protection.
• Although cholesterol is high, moderate consumption in healthy individuals shows no adverse lipid effect.
• Suitable for high-protein diets and sports formulations.

Portion note: about 10–12 g of powder equals one medium fresh egg (≈50 g).

Allergens & intolerances
• Egg is a major food allergen (Annex II, EU Reg. 1169/2011).
• Contains allergenic proteins such as ovomucoid, ovalbumin, and conalbumin, which may cause allergic reactions ranging from mild (skin or respiratory) to severe anaphylaxis.
• Not suitable for individuals with egg allergy or egg-derived product intolerance.
• May be tolerated in limited amounts by those with mild sensitivities, under medical supervision.
• Labels must clearly state “contains egg” or equivalent, as required by law.

Quality & specifications (typical topics)
• Moisture ≤4%
• Protein ≥45%
• Fat 35–40% (whole egg)
• Solubility index >90%
• Salmonella absent in 25 g
• Total count <10³ CFU/g
• No added preservatives
• Compliance with MRL for residues and contaminants.

Storage & shelf-life
• Store cool and dry (<20 °C; RH <65%).
• Avoid light and heat exposure.
• Shelf-life: 12–24 months in unopened packaging.
• Once opened, keep sealed tightly and use within a few weeks.

Safety & regulatory
• Produced under EU Reg. 852/2004 and 853/2004 for hygiene and traceability.
• Pasteurized to ensure pathogen-free status.
• Controlled under GMP/HACCP and compatible with ISO 22000 systems.

Labeling
• Name: “whole egg powder,” “egg yolk powder,” or “egg white powder.”
• Mandatory: animal origin, reconstitution instructions, allergen declaration, lot, best-before date.
• “Organic” claims require compliance with EU Reg. 2018/848.

Troubleshooting
• Low solubility → high humidity or excessive storage time → re-dry or sieve product.
• Off-odor → lipid oxidation → improve O₂ barrier in packaging.
• Dark color → overheating during drying → optimize spray-dryer inlet/outlet temperatures.

Sustainability & supply chain
• Produced from traceable, pasteurized eggs under GMP/HACCP.
• May originate from free-range or organic farms.
• By-products recovered for feed or energy.
• Facilities manage effluents within BOD/COD limits and use recyclable packaging.

INCI functions (cosmetics)
• Hydrolyzed Egg Protein / Egg Powder — acts as conditioning, moisturizing, and film-forming agent.
• Applied in nourishing hair and skin formulations for its protein richness.

Conclusion
Dehydrated egg is a highly functional ingredient, combining excellent stability, microbiological safety, and complete nutrition. Its foaming, emulsifying, and binding properties make it essential for modern food processing, offering versatility, efficiency, and sustainability.

Mini-glossary
• SFA — saturated fatty acids.
• MUFA — monounsaturated fatty acids.
• PUFA — polyunsaturated fatty acids (n-6/n-3).
• MRL — maximum residue limit for chemical residues.
• GMP/HACCP — good manufacturing practice / hazard analysis and critical control points.
• BOD/COD — biochemical/chemical oxygen demand; wastewater sustainability indicators.

Studies

Egg yolk is composed of 70% lipids and 30% proteins. It contains carotenoids such as zeaxanthin and lutein, vitamins.

Egg yolk has a high content of cholesterol and saturated fatty acids, which can promote cardiovascular disease. One egg yolk  contains between 200 mg and 300 mg of cholesterol/100 g (1).

Egg yolk can increase the risk of microbial contamination and reduce the shelf life of products (2) ; for this reason, there is more interest in introducing new emulsifiers as alternatives to egg yolk. Some suitable options are hydrocolloids and polysaccharides (3).

Hen egg yolk has been studied and the effects of its antibodies on the immune responses of the intestinal mucosa of laboratory animals with Salmonella typhimurium have been determined. The results suggest a positive immune response (4).

Oral administration of hen's egg yolk influenced behaviour and cognitive functions in young and aged rats. It primarily led to mitigating the behavioural symptoms of aging and supported cognitive and memory learning in rats of both age groups (5).

Egg yolk studies

References______________________________________________________________________

(1)  Bautista Villarreal M, Gallardo Rivera CT, García Márquez E, Rodríguez Rodríguez J, Núñez González MA, Chávez Montes A, Báez González JG. Comparative Reduction of Egg Yolk Cholesterol Using Anionic Chelating Agents.  Molecules. 2018 Dec 5;23(12). pii: E3204. doi: 10.3390/molecules23123204.

Abstract. Egg yolk is used as an emulsifying agent. Nevertheless, its high concentration of cholesterol is linked to chronic degenerative diseases that cause cardiovascular disease. In this study, three methods for reducing the level of cholesterol in egg yolks were studied. The first method consisted of physical separation of the granules contained in the yolk (NaG). The second method applied was the use of anionic chelating biopolymers, such as arabic gum solution (AG) and mesquite gum solution (MG), and the third method was extraction with a solvent (SA). For this purpose, the cholesterol present in egg yolks, the microstructure, particle size, zeta potential, and its emulsifying capacity were determined. The amount of cholesterol removed was 97.24% using 1% mesquite gum (MG1%), and 93.26% using 1% Arabic gum (AG1%). The zeta potential was determined, and the isoelectric point (ζ = 0) of egg yolk was identified as pH 4.6. While, at this pH, the zeta potential of mesquite gum was -14.8 mV, the zeta potential for the arabic gum was -16 mV. The emulsifying capacity of MG1% was 62.95%, while the emulsifying capacity of AG1% was 63.57%. The complex obtained can be used in the development of functional foods reduced in cholesterol.

(2) Abedinzadeh S, Torbati M, Azadmard-Damirchi S. Some Qualitative and Rheological Properties of Virgin Olive Oil- Apple Vinegar Salad Dressing Stabilized With Xanthan Gum   -   Adv Pharm Bull. 2016 Dec;6(4):597-606. doi: 10.15171/apb.2016.074. 

Abstract. Purpose: Lipid oxidation and rheological properties are the main qualitative parameters determined in food emulsions. Salad dressings are food emulsions important in our daily diet, but conventional salad dressings have high amounts of cholesterol and saturated fatty acids because of egg yolk in their formulations. There are many studies on the modification of salad dressing formulations to replace egg yolk and saturated fats. The present study describes new formulation of salad dressing with olive oil and apple vinegar to produce a functional food product. Methods: This study investigated the qualitative properties, oxidative stability, rheological behavior and microstructure of the salad dressing without egg yolk. Oil-in-water emulsions were prepared with virgin olive oil and apple vinegar stabilized with various percentages of xanthan (T1: 0.25%, T2: 0.5%. T3: 0.75%). Samples were stored at refrigerator for 90 days and experiments were performed at production day and during storage. Results: The obtained results showed that peroxide value was increased for all samples during storage, but it was at an acceptable level. Fatty acid changes were not significant during storage. Droplet size was reduced by increasing xanthan gum. T2 had the best rheological properties during storage. Generally, T2 and T3 had higher scores and were more acceptable in organoleptic assay. Conclusion: Obtained results showed that T2 had suitable qualitative and rheological properties and can be a proper egg yolk free salad dressing to introduce to the market.

(3) Dickinson E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocoll. 2003;17(1):25–39. doi: 10.1016/S0268-005X(01)00120-5

Abstract. Although traditionally associated with thickening and gelation behaviour, food hydrocolloids also influence the properties of dispersed systems through their interfacial properties. Hence, surface-active hydrocolloids may act as emulsifiers and emulsion stabilisers through adsorption of protective layers at oil–water interfaces, and interactions of hydrocolloids with emulsion droplets may affect rheology and stability with respect to aggregation and serum separation. A review of literature evidence suggests that much of the reported emulsifying capability of polysaccharides is explicable in terms of complexation or contamination with a small fraction of surface-active protein. To support this point of view, the specific cases of gum arabic, galactomannans and pectin are considered in some detail. In mixed protein+polysaccharide systems, associative electrostatic interactions can lead to coacervation or soluble complex formation depending on the nature of the biopolymers and the solution conditions (pH and ionic strength). Protein–hydrocolloid complexation at interfaces can be associated with bridging flocculation or steric stabilisation. As well as controlling rheology, the presence of a non-adsorbing hydrocolloid can affect creaming stability by inducing depletion flocculation.

(4)  Li X, Yao Y, Wang X, Zhen Y,  Chicken egg yolk antibodies (IgY) modulate the intestinal mucosal immune response in a mouse model of Salmonella typhimurium infection.  Thacker PA, Wang L, Shi M, Zhao J, Zong Y, Wang N, Xu Y.   -   Int Immunopharmacol. 2016 Jul

(5)  Lemieszewska M, Jakubik-Witkowska M, Stańczykiewicz B, Zambrowicz A, Zabłocka A, Polanowski A, Trziszka T, Rymaszewska  Pro-Cognitive Properties of the Immunomodulatory Polypeptide Complex, Yolkin, from Chicken Egg Yolk and Colostrum-Derived Substances: Analyses Based on Animal Model of Age-Related Cognitive Deficits.  J.  Arch Immunol Ther Exp (Warsz). 2016 Oct

Abstract. The study aimed to assess the effect of the polypeptide Y complex (Yolkin), isolated from chicken egg yolk, on behavioural and cognitive functions. It also aimed to compare this activity with colostrum-derived substances (Colostrinin, Coloco), which have a confirmed impact on learning and memory. In the study, the effect of Yolkin, administered to rats of different ages, who performed various tasks involving spatial and episodic memory, motor functions and exploratory behavior, was assessed. The experiment was carried out in rats which were 6 and 12 months old. Two different doses of the studied specimens based on previous comparative studies and two different routes of administration (oral and retroperitoneal) were used. A series of behavioural tests were carried out, including an open field test, a novel object recognition test and a Morris water maze. They were used to evaluate the impact of the studied specimen on improving locomotor function and exploratory behaviour, preventing their decline and assess the functioning of episodic and spatial memory in aging rats. The administration of Yolkin gave distinct effects compared to colostrum-derived substances, although confirmed its suggested pro-cognitive action. Therefore, it may be used to enhance cognitive functions and inhibit the progression of dementia in the course of neurodegenerative disorders.