Dried whole egg
Dried whole egg suppliers and sourcing guide
Dried whole egg is liquid whole egg (whites and yolks together) that has been pasteurized and spray dried to a powder. The natural glucose is often removed before drying, by a yeast or enzyme process, so the powder does not brown or develop off-flavors in storage. Brands buy it in bags or cartons for baking mixes, pasta, sauces, batters and other foods where shelf-stable egg is easier to handle than liquid or frozen egg.
- Category
- Food staples and powders
- Also known as
- Dried eggs · Whole egg powder · Dried whole eggs · Egg powder
- Facts checked
- November 2026
Forms and grades of dried whole egg
Suppliers sell different products under the same name. Specify the one you need.
Standard whole egg powder
Spray-dried whole egg without glucose removal, for products used soon after purchase.
Stabilized (glucose removed)
Whole egg with glucose removed before drying for longer storage stability; labeled to say so.
Free-flowing
Powder with silicon dioxide or sodium silicoaluminate added as an anticaking agent, within the US limits.
Cage-free and organic
Powder from cage-free, free-range or certified organic flocks.
Blends
Whole egg blended with extra yolk or with other ingredients for bakery functions.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Egg solids and moisture
- Total egg solids, at least 95 percent under the US standard, and moisture by oven drying.
- Fat and protein
- Fat by acid hydrolysis and protein by Kjeldahl, checked against typical whole egg composition.
- Functional tests
- Foaming, whipping or sponge cake tests and pH, which show how the powder performs in batters.
- Glucose
- Residual glucose for stabilized grades.
- Microbiology
- Salmonella (negative in a stated sample size), standard plate count, coliforms, and yeast and mold.
Storage, lots and expiry
Storage and shelf life
Store sealed in a cool, dry place, preferably below about 10 to 15 °C for longer holds, since warm storage speeds browning and flavor loss, especially in powder without glucose removal. Keep bags closed and away from odors and moisture. Shelf life is set by the supplier, commonly 12 months or more for stabilized powder, and older stock can be retested for flavor, solubility and micro.
Lots and expiry dates
Color and function vary with flock feed, season and drying, so record solids, functionality results and the plant code for each lot. Keep certificates showing Salmonella results for every lot and rotate stock first-expired, first-out.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 160.105 defines dried eggs (dried whole eggs) as liquid eggs dried with such precautions that the finished food is free of viable Salmonella microorganisms.
Source: ecfr.gov (opens in a new tab)Under 21 CFR 160.105, the finished food contains not less than 95 percent total egg solids by weight.
Source: ecfr.gov (opens in a new tab)When glucose is removed before drying, 21 CFR 160.105 requires the name to be followed by "Glucose removed for stability" or "Stabilized, glucose removed".
Source: ecfr.gov (opens in a new tab)21 CFR 101.4(b)(10) allows dried whole eggs to be declared in an ingredient list as "eggs".
Source: ecfr.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Dried whole egg suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking dried whole egg suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell dried whole egg? Request a listingFrequently asked questions
What forms of dried whole egg can brands buy?
Common forms include standard whole egg powder, stabilized (glucose removed), free-flowing, cage-free and organic and blends. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for dried whole egg include?
Expect egg solids and moisture, fat and protein, functional tests, glucose and microbiology, each with its method, specification and result for that lot.
How should dried whole egg be stored?
Store sealed in a cool, dry place, preferably below about 10 to 15 °C for longer holds, since warm storage speeds browning and flavor loss, especially in powder without glucose removal. Keep bags closed and away from odors and moisture. Shelf life is set by the supplier, commonly 12 months or more for stabilized powder, and older stock can be retested for flavor, solubility and micro.
What is the regulatory status of dried whole egg?
21 CFR 160.105 defines dried eggs (dried whole eggs) as liquid eggs dried with such precautions that the finished food is free of viable Salmonella microorganisms. Under 21 CFR 160.105, the finished food contains not less than 95 percent total egg solids by weight. When glucose is removed before drying, 21 CFR 160.105 requires the name to be followed by "Glucose removed for stability" or "Stabilized, glucose removed". 21 CFR 101.4(b)(10) allows dried whole eggs to be declared in an ingredient list as "eggs".
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