For the first time, egg powder was first created in the late 19th century and it was exported from Russia even before the Revolution. Since then, nothing has changed - egg powder is exported and imported to this day.
Egg powder is obtained from ordinary chicken eggs. First, all the contents of the shell are separated and sent for further processing. It then passes pasteurization at a temperature of more than 50 degrees Celsius and it is dried by hot air using a thin spraying technique.
In this form the egg powder is stored much longer than the original product, which greatly simplifies the storage process as there is no need for refrigeration. The powder has no waste, it has all the nutritional properties of eggs and it is much cheaper.
The color of the egg powder is yellow or orange; as a rule, it has the uniform consistency. It tastes and smells like eggs.
Contents of vitamins and microelements
The composition of egg powder is providing the following vitamins: vitamins A and E group, also B1, B2, B5, B6, B9 and B12 vitamins.
Moreover, it contains the following elements: iron, iodine, zinc, cobalt, nickel, molybdenum, tin, manganese, chromium, fluorine and especially copper in large quantities.
Currently egg powder has a wide array of uses. It is used almost everywhere, where the cooking process requires the use of eggs. Egg powder can easily replace them. It is possible to use it both in dry form and with the addition of water. It is used in the manufacture of cakes, pastries, biscuits and other sweet and flour products. It is added in sauces, mayonnaise, pasta and bread products, dairy products and pates. Also, egg powder can replace eggs in the preparation of dough, puddings, omelets and semi-finished meat products.