Powder eggs

Ovo Japan’s Powder Eggs

Highly functional powder eggs that are compliant with Japan’s Food Sanitation Act and suitable for all uses.
Powder eggs can be stored at room temperature until water is added. (Excluding some areas)

Examples of powder egg uses

Egg Albumen Powder / Ham

Egg Albumen Powder / Pasta

Egg Yolk Powder / Bread

Whole Egg Powder / Sweets

Egg Albumen Powder (EAP-HG)

Characteristics

Egg albumen powder have even better thermocoagulation and water retention capacity than liquid egg whites.

Packaging	25kg carton / 15kg craft
Storage conditions	Room temperature
Quality assurance period	24 - 36 months
Directions for use	Adding 7kg of water to 1kg of this product is equivalent to 8kg of raw egg white. By adding a small amount of water and mix to form a paste, then gradually adding the remaining water and stirring, or pre-mixing other powdered ingredients (sugar, flour, etc.) before adding the water, a lump-free uniform mixture can be achieved. Unlike raw liquid egg white, you can adjust the concentration to your liking.
Uses	Meat products, noodles, batter products, fish paste products, meringue confectionery, etc.

Egg Albumen Powder Instant Type (EAP-HGI)

Characteristics

Egg albumen powder instant type have even better thermocoagulation and water retention capacity than liquid egg whites.
Granular egg albumen powder with low dispersibility and excellent solubility.

Egg Albumen Powder Instant Type (EAP-HGI)

Packaging	10kg carton / 20kg carton
Storage conditions	Room temperature
Quality assurance period	24 - 36 months
Directions for use	Adding 7kg of water to 1kg of this product is equivalent to 8kg of raw egg white. This product is a highly soluble powder egg white, but if you experience poor solubility, add a small amount of water to make a paste, then gradually add the remaining water and stir. Unlike raw liquid egg white, you can adjust the concentration to your liking.
Uses	Meat products, noodles, batter products, fish paste products, meringue confectionery, etc.

Egg Yolk Powder (EYP)

Characteristics

Egg yolk powder is a powdered product that maintains high emulsifying power.

Packaging	25kg carton / 15kg craft
Storage conditions	Room temperature
Quality assurance period	12 - 18 months
Directions for use	Adding 1.2kg of water to 1kg of this product is equivalent to 2.2kg of raw egg yolk. By adding a small amount of water and mix to form a paste, then gradually adding the remaining water and stirring, or pre-mixing other powdered ingredients (sugar, flour, etc.) before adding the water, a lump-free uniform mixture can be achieved. Unlike raw egg yolk, you can adjust the concentration to your liking.
Uses	Confectionery, bread, mayonnaise, ice cream, furikake, noodles, etc.

Egg Yolk Powder Heat Stable Type (EYP-HS)

Characteristics

Egg yolk powder heat stable type is a product in which the phospholipids contained in egg yolk are enzymatically decomposed to further improve emulsifying power. Effective for emulsification requiring heat resistance and acid resistance, and for starch foods that require protection against aging.

Egg Yolk Powder Heat Stable Type (EYP-HS)

Packaging	25kg carton / 15kg craft
Storage conditions	Room temperature
Quality assurance period	12 - 18 months
Directions for use	Adding 1.06kg of water to 1kg of this product is equivalent to adding 80g of salt and 40g of maltodextrin to 1.94kg of raw egg yolk. By adding a small amount of water and mix to form a paste, then gradually adding the remaining water and stirring, or pre-mixing other powdered ingredients (sugar, flour, etc.) before adding the water, a lump-free uniform mixture can be achieved.
Uses	Mayonnaise, flower paste, batter products, noodles, etc.

Whole Egg Powder (WEP)

Characteristics

Whole egg powder combines the emulsifying and flavor-enhancing properties of egg yolk with the coagulability, water retention, and foaming properties of egg white.

Packaging	25kg carton / 15kg craft
Storage conditions	Room temperature
Quality assurance period	12 - 18 months
Directions for use	Adding 3kg of water to 1kg of this product yields the equivalent of 4kg of raw whole egg. By adding a small amount of water and mix to form a paste, then gradually adding the remaining water and stirring, or pre-mixing other powdered ingredients (sugar, flour, etc.) before adding the water, a lump-free uniform mixture can be achieved. Unlike liquid whole egg, you can adjust the concentration to your liking.
Uses	Confectionery, bread, noodles, batter products, mayonnaise, etc.

20% Sugared Whole Egg Powder (20% sugared WEP)

Characteristics

20% sugared whole egg powder is dowder whole eggs spray-dried simultaneously with sugar, with excellent flowability and workability.

20% Sugared Whole Egg Powder (20% sugared WEP)

Packaging	25kg carton / 15kg craft
Storage conditions	Room temperature
Quality assurance period	12 - 18 months
Directions for use	Adding 2.4kg of water to 1kg of this product is equivalent to adding 300g of sugar to 3.2kg of whole egg. This product is a highly soluble, but if you experience poor solubility, add a small amount of water to make a paste, then gradually add the remaining water and stir. Unlike liquid whole egg, you can adjust the concentration to your liking.
Uses	Confectionery, bread, etc.

Lysozyme

Characteristics

Lysozyme is an enzyme that hydrolyzes the mucopolysaccharides that make up the cell walls of microorganisms and is effective against Gram-positive bacteria. This product is extracted and purified from chicken egg white and is compatible with lysozyme as described in the official protocol for food additives.
Please use it to improve the shelf life of various types of products.

Packaging	10kg carton
Storage conditions	Room temperature
Quality assurance period	36 months
Uses	Cheese, marine products, custard cream, noodles, etc.