Egg White Powder

Delicious | Nutritious | Long Life Eggs 

Pack Sizes:  150g, 2kg, 15kg, 20kg and 25kg

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Powdered Egg Whites are dried egg white (pure albumen). It can be reconstituted by mixing the powder with water. The reconstituted powder whips like fresh egg white and, because it is pasteurised, can be used safely without cooking or baking it.

Ideally suited for recipes for meringues, confectionery, glazed pastries, protein shakes, smoothies and baking.

Advantages of using powdered egg whites over fresh:

In recipes that call for egg whites and no yolks, there is no waste.

No waiting for egg whites to come to room temperature.

If you worry about the possibility of salmonella contamination, the pasteurization process removes any doubts.

Shelf life is infinitely greater – you need not ask yourself how fresh your eggs are.

If you are searching for ways to reduce fat and cholesterol in dishes traditionally calling for whole eggs, like quiche and some cakes and muffins, egg whites can fit the bill.

What is egg white powder?

A uniform free flowing powder consisting of separated egg whites from quality farm fresh eggs, glucose reduced, spray dried and packaged

What are the Advantages of using Egg White Powder?

Completely natural with the convenience and low cost storage characteristics of a powdered product, plus the whipping and aeration properties of fresh egg whites.

How do I reconstitute and use the egg white?

One part by weight of Egg White Powder to seven parts by weight of water. Determine the amount of water required, then add the powder to the water while mixing. Whisk or beat to desired consistency. Refrigerate any reconstituted Egg White Powder between 0 deg C and 4 deg C and use within 24 hours.

Learn more at our FAQ page.


Dry ambient conditions, ideally 8°C – 25°C away from highly scented and odorous materials.

Chilled Liquid
Storage: 1°C to 4°C.
Shelf Life: ten days from date of dispatch.

Storage: -18°C.
Shelf Life: one year from manufactured date.


Please contact us for batch related information.