Igreca produces its powdered egg products using a drying method of which the company was a pioneer since its creation in 1947. Europe's leading producer of powdered eggs, Igreca enjoys a solid reputation among the main players in the agri-food sector. . This quality ingredient, easy to store and work with, allows them to be efficient, competitive and impeccable in terms of health.

 

The benefits of a powdered egg yolk product

An egg product is a fresh egg derivative that comes in liquid or powder form. Depending on the needs, it contains only part of the egg (the yolk or the white) or all of these two elements mixed (whole egg)

Powdered egg yolk is easier to store

Dried egg yolk is widely used by food and catering professionals. This ready-to-use egg product has the same nutritional and functional qualities as the original yolk. Above all, it's much easier to process and store: it takes up eight times less space than a conventional egg! It can be stored for 12 months (DDM, ex-Date Limite d'Utilisation Optimale, or DLUO) in a dry environment, protected from light and at moderate room temperature (between 15 and 25 C°).

 

Powdered egg yolks, 100% food-safe products

The production of powdered egg yolk takes place in a highly standardized industrial environment. The modules involved in the egg transformation process are separated from each other to guarantee perfect hygiene. The whole process is supervised by a laboratory which carries out checks at every key stage of production, right up to the packaging of the egg product in 25 kg bags.

 

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How to make powdered egg yolks

In France, Igreca is the originator of a process for transforming eggs into powder: a spray-drying method. The operation takes place inside a hermetically sealed chamber where the yellow, introduced in its liquid version, is pulverized and then subjected to a very high temperature. The fine droplets produced by atomization evaporate and become dry powder particles.

Remember that the original egg yolk contains around 45% water and 17% protein.

Before being transformed into powder, the fresh eggs received by Igreca pass through a machine that breaks their shells and separates the whites from the yolks. As a precaution, each of these elements is filtered.

The egg product is then pasteurized to guarantee its microbiological quality and extend its shelf life.

Nutritional qualities equivalent to original yolk

A powdered egg yolk has the same qualities as a fresh egg, both in terms of nutrition (phosphorus, magnesium, vitamins A, B, D, E and K...) and cooking.

The properties of egg yolk, essential to many recipes, are preserved: egg product powder concentrates lecithin, a complex lipid that gives mayonnaise its firm, creamy texture. Powdered egg yolk homogenizes water/oil mixtures. It makes it easier to remove cakes and tarts from the mould. It helps limit the formation of ice crystals in frozen products. And, thanks to its natural pigments, it gives pastries a golden appearance.

The origin of the eggs used in Igreca powder products

The fresh eggs used to create powdered products come from egg-laying farms rigorously selected by Igreca. They are chosen for their transparency and strict compliance with health and animal welfare standards.

Food manufacturers ordering powdered egg products can choose the farming method used upstream:

An organic farm in which the hens enjoy an open-air environment and are fed with organic-labeled feed.

A free-range farm in which the hens roam freely.

A free-range farm with an outdoor run.