The origin of Igreca powdered egg products
The eggs used by Igreca to manufacture its powdered egg products are supplied by poultry farmers who comply with the rearing standards in force in France and Europe.
Igreca sources its products from producers who comply with its quality charter and official animal welfare regulations.
Eggs for powder processing come from laying farms that practice one of the following three farming methods:
- An organic rearing system with outdoor runs and organic feed for laying hens.
- Free-range breeding.
- A floor rearing system inside a building where the hens can move around freely.
Discover also our liquid and frozen egg products.
Find out more about egg yolk powder, egg white powder and whole egg powder.
The advantages of egg powder concentrates
The vast majority of agri-food industries, and some commercial and institutional catering companies, use powdered egg products to prepare their ready-made meals: created from fresh eggs received and processed in the factory, an egg product concentrates exclusively the yolk or white, or the contents of a whole egg (yolk and white mixed).
Some egg products are packaged in liquid or frozen form. When they are in powder form, Igreca bags them in 25 kg cartons, ready for delivery and use as an ingredient in food products.
A powdered product with the same nutritional qualities as the original white and yellow.
Powdered egg product, made from egg yolk, egg white or whole egg, is a formula that perfectly meets the specific needs of the agri-food sector. These manufacturers are subject to increasingly stringent economic and sanitary constraints, as well as quality requirements that must be reconciled with a traditionally high production rate.
A powdered egg product, made from fresh eggs, guarantees a nutritional contribution equivalent to that of a traditional egg in shell, such as those used at home. It also has the same functional qualities needed for a wide range of pasta-based recipes: quiches, crêpes, cakes and tarts. Made from the white, yolk or whole egg, egg powder is also a basic ingredient in many sauces, creams and confectionery such as nougat.
Powdered egg products are easier to store
Unlike a fresh egg, which has to be broken beforehand to separate the yolk from the white, a powdered egg product is delivered ready-to-use. It represents a significant time-saver for food manufacturers and large-scale caterers who need to prepare and manage large quantities of foodstuffs in a short space of time.
In addition to this economic and competitive advantage, a powdered egg product also meets practical and sanitary challenges: packaged in a bag, a powdered egg white is up to four times smaller than a natural egg still in its shell. It therefore requires less storage space.
Another advantage: a powdered egg product can be stored more easily over longer periods. Its Minimum Shelf Life (MSL) extends to 36 months when stored in a dry place, at an ambient temperature of 15 to 25°C and protected from light.
How to make a powdered egg (yolk, white or whole egg)
A powdered egg product is produced as part of an industrial process divided into several stages:
Breaking the eggs and separating the whites from the yolks
Once the fresh eggs have been received, the first step is to crack the shells using a machine that also separates the yolk from the white, or mixes the two (in the case of egg products made from whole eggs).
Egg dehydration
Igreca then implemented a powder processing technique that it was the first to apply in France when the plant was founded in 1947: a spray-drying method. The operation takes place in a hermetically sealed chamber, where the liquid is sprayed and then exposed to a high-temperature air stream.
The ensuing evaporation phenomenon dissipates the water contained in the yolk, white or mixture extracted from the whole egg. The solid particles that make up the egg product then agglomerate to form a powder.
Pasteurization of powdered egg products
Like a liquid egg product, which is over 70% water, a powdered egg product is first filtered to remove any remaining shells. Pasteurization then guarantees the sanitary quality of the processed egg, and extends its shelf life.
The origin of Igreca powdered egg products
The eggs used by Igreca to manufacture its powdered egg products are supplied by poultry farmers who comply with the rearing standards in force in France and Europe.
Igreca sources its products from producers who comply with its quality charter and official animal welfare regulations.
Eggs for powder processing come from laying farms that practice one of the following three farming methods:
- An organic rearing system with outdoor runs and organic feed for laying hens.
- Free-range breeding.
- A floor rearing system inside a building where the hens can move around freely.
Discover also our liquid and frozen egg products.
Find out more about egg yolk powder, egg white powder and whole egg powder.
