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Send EmailEgg White Powder, Egg Albumin Powder, Spray-Dried Egg White, White Egg Powder, 9006-50-2
EGG WHITE POWDER (ALBUMEN POWDER)
PRODUCT IDENTIFICATION INFORMATION
| Parameter | Information |
|---|---|
| Product Name | Egg White Powder |
| Chemical Name | Egg White Powder (Albumen) |
| Synonyms (Turkish) | Yumurta Akı Tozu, Yumurta Beyazı Tozu, Yumurta Akı Proteini, Albümin Tozu, Kurutulmuş Yumurta Akı |
| Synonyms (English) | Egg White Powder, Egg Albumin Powder, Spray-Dried Egg White, Albumen Powder, Dried Egg Albumen, White Egg Powder |
| CAS Number | 9006-50-2 |
| Appearance | White, free-flowing powder |
| Odor | Characteristic egg white odor (mild) |
| Taste | Mild, neutral |
CHEMICAL STRUCTURE
Egg White Powder (Albumen)
Ovalbumin (~54%) + Ovotransferrin (~12%) + Ovomucoid (~11%) + Lysozyme (~3.5%) + Other Proteins
Structure: Dried and pasteurized form of hen egg white; Major protein ovalbumin (54%) along with ovotransferrin, ovomucoid, lysozyme, and other proteins; High biological value protein source; Fully soluble in water; Excellent foaming and binding properties.
SECTION 1: CHEMICAL IDENTITY AND DESCRIPTION
| Parameter | Information |
|---|---|
| Product Name | Egg White Powder |
| Chemical Name | Egg White Powder (Albumen) |
| Synonyms (Turkish) | Yumurta Akı Tozu, Yumurta Beyazı Tozu, Yumurta Akı Proteini, Albümin Tozu, Kurutulmuş Yumurta Akı |
| Synonyms (English) | Egg White Powder, Egg Albumin Powder, Spray-Dried Egg White, Albumen Powder, Dried Egg Albumen, White Egg Powder |
| CAS Number | 9006-50-2 |
| Chemical Class | Natural food ingredient; Dried animal product; Protein powder |
| Source | Fresh hen eggs (Gallus gallus domesticus) |
| Physical State (20°C) | Solid (fine powder) |
| Odor | Characteristic egg white odor (mild) |
| Color | White |
| Taste | Mild, neutral |
SECTION 2: PHYSICAL AND CHEMICAL PROPERTIES
| Property | Value | Test Method / Note |
|---|---|---|
| Appearance | White, free-flowing powder | Visual |
| Odor | Characteristic egg white odor (mild) | Olfactometric |
| Protein Content | 80 – 90% | Kjeldahl |
| Moisture Content | ≤ 6% | Gravimetric (105°C) |
| Fat Content | ≤ 0.5% | Soxhlet |
| Ash Content | ≤ 4% | Gravimetric (800°C) |
| pH (10% Solution) | 6.5 – 7.5 | pH Meter |
| Solubility in Water | Fully soluble | General Method |
| Foaming Capacity | High | – |
| Foam Stability | High | – |
| Gelling Property | Good | – |
| Viscosity (10% Solution) | Low to medium | Brookfield |
| Water Activity (Aw) | ≤ 0.35 | – |
| Bulk Density | 0.4 – 0.6 g/cm³ | – |
| Particle Size (D90) | ≤ 150 μm | Laser Diffraction |
| Biological Value | High (≥ 100) | – |
| Heavy Metals | ≤ 10 ppm | AAS / ICP |
| Salmonella | Absent | Microbiological |
| E. coli | Absent | Microbiological |
| Total Plate Count | ≤ 10,000 CFU/g | Microbiological |
| Yeast & Mold | ≤ 100 CFU/g | Microbiological |
SECTION 3: PROTEIN COMPOSITION
| Protein | Content (%) | Function |
|---|---|---|
| Ovalbumin | ~54 | Main protein; Foaming and gelling properties |
| Ovotransferrin | ~12 | Metal binding; Antimicrobial |
| Ovomucoid | ~11 | Protease inhibitor; Allergen |
| Lysozyme | ~3.5 | Antimicrobial (breaks bacterial cell walls) |
| Avidin | ~0.5 | Biotin binding |
| Other Proteins | ~19 | Ovoglobulin, ovoflavoprotein, etc. |
SECTION 4: PRODUCTION PROCESS
| Step | Process | Description |
|---|---|---|
| 1 | Egg Selection and Breaking | Fresh, high-quality eggs are selected; Eggs are broken |
| 2 | Yolk Separation | Egg white is separated from yolk |
| 3 | Filtration | Egg white is filtered to remove membrane fragments and chalaza |
| 4 | Pasteurization | Heat treatment to eliminate pathogenic bacteria; Typically 56-60°C for 3-5 minutes |
| 5 | Spray Drying | Liquid egg white is spray-dried to powder form; Inlet temperature ~150-180°C; Outlet temperature ~65-75°C |
| 6 | Sieving | Homogeneous particle size is ensured |
| 7 | Packaging | Packaged in moisture-proof containers |
SECTION 5: FUNCTIONAL PROPERTIES AND MECHANISM OF ACTION
| Property | Description |
|---|---|
| Foaming | Proteins adsorb at air-liquid interface; Forms stable foam; Critical for meringue, sponge cakes; High foam volume and stability |
| Gelling | Protein denaturation upon heating; Three-dimensional gel network formation; Provides texture in puddings, creams, and desserts |
| Binding | Proteins bind ingredients together; Functions as binder in ground meat, meatballs, sausages |
| Emulsification | Stabilizes oil-water mixtures; Used in mayonnaise, sauces, and emulsified products |
| Solubility | Fully soluble in water; Forms clear solutions; Ideal for protein drinks and sports nutrition |
| High Biological Value | Contains all essential amino acids; Easily absorbed by the body; Comparable quality to milk and egg |
| Antimicrobial | Natural antimicrobial activity due to lysozyme content; Aids in food preservation |
| Low Fat / Cholesterol | Nearly fat-free and cholesterol-free; Ideal for diet and functional foods |
SECTION 6: MAIN APPLICATION AREAS
| Industry / Application | Function | Typical Use |
|---|---|---|
| Bakery & Pastry | Foaming, binding, gelling | Meringue, sponge cakes, cakes; Cookies, pastry fillings; Creams, puddings; Gluten-free baked goods |
| Meat Products | Binder, texture improver | Sausages, salami, meatballs; Ground meat products; Seafood binders |
| Sports Nutrition | High-quality protein | Protein powders, shakes; Sports nutrition; Muscle building supplements |
| Infant Formula | High biological value protein | Baby foods; Child nutrition products; Medical nutrition |
| Dietary Products | Low-fat protein source | Weight control products; Low-calorie foods; Dietary supplements |
| Functional Foods | Protein fortification | Protein bars; Health foods; Nutraceuticals |
| Pharmaceutical | Binder, carrier | Tablet and capsule formulations; Protein-based medical nutrition |
| Confectionery | Foaming, texture | Marshmallows, nougat; Confectionery foams; Caramels |
| Cosmetics | Protein source (limited) | Hair care products; Skin care formulations |
| Wine / Beverage | Clarification (fining) | Wine clarification; Juice clarification |
SECTION 7: SECTORAL SUITABILITY AND ALTERNATIVES TABLE
| Industry | Suitability | Typical Applications | Alternative Raw Materials |
|---|---|---|---|
| Food Industry | ✔️ Very suitable | Bakery (meringue, sponge cake), confectionery, sports nutrition, infant formula | Whey protein, soy protein isolate, pea protein |
| Pharmaceutical | ✔️ Suitable | Binder in tablets and capsules, protein-based medical nutrition | Gelatin, casein hydrolysates |
| Nutraceuticals | ✔️ High demand | Protein powders, dietary products, functional foods | Whey protein concentrate, rice protein |
| Cosmetics | ⚪ Limited use | Protein-based skin care formulations | Collagen, hydrolyzed keratin |
| Industrial Applications | ⚪ Rare | Special foaming or binding formulations | Plant-based foaming agents |
SECTION 8: SAMPLE FORMULATIONS
Meringue (1 kg):
| Component | Amount |
|---|---|
| Egg White Powder | 50 – 80 g |
| Water | 300 – 400 mL |
| Sugar | 500 – 600 g |
| Flavor | As required |
Instructions: Dissolve egg white powder in water; Whip until foamy; Gradually add sugar; Whip until stiff peaks form; Bake.
Protein Shake (1 Serving):
| Component | Amount |
|---|---|
| Egg White Powder | 10 – 20 g |
| Water / Milk | 200 – 300 mL |
| Flavor | As required |
| Sweetener | As required |
Instructions: Mix all ingredients in a blender; Consume immediately.
Sponge Cake (100 kg Flour):
| Component | Amount |
|---|---|
| Flour | 100 kg |
| Egg White Powder | 5 – 10 kg |
| Water | 60 – 80 L |
| Sugar | 80 – 100 kg |
| Fat | 20 – 30 kg |
Instructions: Dissolve egg white powder in water; Whip until foamy; Mix with other ingredients; Bake.
SECTION 9: USAGE INSTRUCTIONS
General Dosing Guide:
| Application | Dosage (%) | Form |
|---|---|---|
| Meringue | 3 – 8 | Powder (rehydrated) |
| Sponge Cake | 5 – 10 | Powder (rehydrated) |
| Protein Shake | 5 – 20 | Powder |
| Meat Products | 1 – 3 | Powder (rehydrated) |
| Sports Nutrition | 10 – 30 | Powder |
| Infant Formula | 2 – 5 | Powder |
| Confectionery | 2 – 5 | Powder (rehydrated) |
| Cakes | 3 – 6 | Powder (rehydrated) |
Instructions:
-
Rehydration (Foaming Applications): Mix egg white powder with water (1:8 to 1:10 ratio); Allow to stand for 5-10 minutes; Whip like fresh egg white.
-
Direct Addition: Can be added directly to dry mixes; Mix before adding liquids.
-
Solution Preparation: Dissolve in cold or warm water (max 40°C); High temperature causes protein denaturation.
-
Whipping: Whip the rehydrated product; Foam volume and stability are high; Sugar addition increases foam stability.
-
Baking: Bake at 60-80°C; High temperatures may cause excessive browning.
SECTION 10: QUALITY SPECIFICATIONS
| Parameter | Food Grade | Pharmaceutical Grade | Test Method |
|---|---|---|---|
| Appearance | White, free-flowing powder | White, free-flowing powder | Visual |
| Protein Content | ≥ 80% | ≥ 85% | Kjeldahl |
| Moisture Content | ≤ 6% | ≤ 5% | Gravimetric |
| Fat Content | ≤ 0.5% | ≤ 0.5% | Soxhlet |
| Ash Content | ≤ 4% | ≤ 3% | Gravimetric |
| pH (10% Solution) | 6.5 – 7.5 | 6.5 – 7.5 | pH Meter |
| Solubility | Fully soluble | Fully soluble | Visual |
| Foaming Capacity | ≥ 500% | ≥ 600% | – |
| Heavy Metals | ≤ 10 ppm | ≤ 5 ppm | AAS / ICP |
| Arsenic (As) | ≤ 2 ppm | ≤ 1 ppm | AAS / ICP |
| Lead (Pb) | ≤ 5 ppm | ≤ 2 ppm | AAS / ICP |
| Salmonella | Absent | Absent | Microbiological |
| E. coli | Absent | Absent | Microbiological |
| Total Plate Count | ≤ 10,000 CFU/g | ≤ 5,000 CFU/g | Microbiological |
| Yeast & Mold | ≤ 100 CFU/g | ≤ 50 CFU/g | Microbiological |
SECTION 11: TOXICOLOGICAL PROFILE
| Parameter | Value |
|---|---|
| Acute Oral Toxicity (LD50, Rat) | > 10,000 mg/kg (practically non-toxic) |
| Acute Dermal Toxicity | Non-irritating |
| Skin Irritation | Non-irritating |
| Eye Irritation | May cause mechanical irritation (powder) |
| Allergenicity | Contains egg proteins – allergenic for egg-allergic individuals |
| Chronic Toxicity | Non-toxic; FDA GRAS status |
| Carcinogenicity | Not classified as carcinogenic |
| Mutagenicity | Not mutagenic |
| Target Organs | None (non-toxic) |
| Special Toxicity Note | Non-toxic; FDA GRAS status; Contains egg allergens – must be labeled for egg allergy; Not suitable for egg-allergic individuals; Pasteurized (safe for general consumption); High biological value protein; Contains avidin (biotin binding – caution with raw consumption) |
SECTION 12: GHS CLASSIFICATION AND LABELING
GHS Classification (in accordance with CLP and UN GHS):
| Hazard Class | Category | H-Statement |
|---|---|---|
| Not classified as hazardous | – | – |
SIGNAL WORD: NONE (not classified as hazardous)
Hazard Pictograms: NONE
Hazard Statements (H-Codes): Not classified as hazardous under GHS regulations.
NFPA 704 Hazard Classification:
| Health | Flammability | Reactivity | Special |
|---|---|---|---|
| 1 | 1 | 0 | - |
| (Slight health hazard – dust) | (Combustible – dust may form explosive mixture) | (Stable) | (None) |
SECTION 13: PRECAUTIONARY STATEMENTS (P-CODES)
| Code | Statement |
|---|---|
| P261 | Avoid breathing dust/fume/gas/mist/vapors/spray |
| P264 | Wash hands thoroughly after handling |
| P271 | Use only outdoors or in a well-ventilated area |
| P280 | Wear protective gloves/protective clothing/eye protection/face protection |
| P302+P352 | IF ON SKIN: Wash with plenty of soap and water |
| P304+P340 | IF INHALED: Remove person to fresh air and keep comfortable for breathing |
| P305+P351+P338 | IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses if present and continue rinsing |
| P312 | Call a POISON CENTER/doctor if you feel unwell |
| P332+P313 | If skin irritation occurs: Get medical advice/attention |
| P337+P313 | If eye irritation persists: Get medical advice/attention |
| P362+P364 | Take off contaminated clothing and wash it before reuse |
| P403+P233 | Store in a well-ventilated place. Keep container tightly closed |
| P501 | Dispose of contents/container in accordance with local/regional/national/international regulations |
SECTION 14: FIRST AID MEASURES
| Exposure Route | Action to Take |
|---|---|
| Inhalation | Remove to fresh air immediately. If respiratory irritation develops (dust inhalation), seek medical attention. |
| Skin Contact | Wash with plenty of soap and water. If irritation persists, get medical attention. |
| Eye Contact | Rinse immediately with plenty of water for at least 15 minutes. Keep eyelids open. Remove contact lenses if present. If irritation persists, seek medical attention. |
| Ingestion | Rinse mouth. Drink plenty of water. Generally non-toxic. If large quantities are ingested and symptoms occur, seek medical attention. |
SECTION 15: FIREFIGHTING MEASURES
| Parameter | Information |
|---|---|
| Fire Hazard | Combustible organic material (high protein content). Dust cloud may form explosive mixture with air (if finely dispersed). |
| Hazards Arising from Fire | Thermal decomposition produces carbon monoxide, carbon dioxide, nitrogen oxides (NOx). |
| Suitable Extinguishing Media | Water spray, CO₂, dry chemical powder, foam. |
| Unsuitable Extinguishing Media | Water jet (may spread dust) |
| Special Protective Equipment | Self-contained breathing apparatus (SCBA), full protective clothing (for surrounding fire). |
| Special Precautions | Prevent dust from entering sewers and waterways. Avoid dust cloud formation. |
SECTION 16: STORAGE AND SHELF LIFE
| Parameter | Information |
|---|---|
| Storage Conditions | Store in a cool, dry, well-ventilated area; PROTECT FROM MOISTURE and high humidity; Keep away from direct sunlight and high temperatures. |
| Container Requirements | Tightly closed, moisture-proof containers (aluminum foil-lined bags, fiber drums, HDPE containers). |
| Materials to Protect From | Moisture, high humidity, light, strong oxidizing agents, direct heat sources |
| Shelf Life | 18 – 24 months (in unopened original packaging, under proper storage conditions). |
| Stability Note | Hygroscopic – absorbs moisture; May degrade at high temperatures due to protein content; Keep container tightly closed after opening; Store in cool, dry place |
| Special Storage Requirements | Store in a dry, well-ventilated warehouse; Avoid exposure to rain, sun, and moisture; Opened containers must be resealed immediately |
SECTION 17: PACKAGING OPTIONS
| Packaging Type | Quantity | Material |
|---|---|---|
| Aluminum Foil Bag | 5 kg, 10 kg, 25 kg | Aluminum foil laminated bag (moisture-proof) |
| Multi-layer Paper Bag | 10 kg, 20 kg, 25 kg | PE-lined kraft paper bag (moisture-proof) |
| Plastic Bag | 5 kg, 10 kg, 25 kg | PE bag (inner-lined, sealed, moisture-proof) |
| Fiber Drum | 20 kg, 25 kg | PE-lined fiberboard drum |
| Plastic Drum | 25 kg, 50 kg | HDPE / Polypropylene (moisture-proof) |
| FIBC / Big Bag | 500 kg, 1000 kg | PE-lined, moisture-resistant PP woven bag |
SECTION 18: TRANSPORT INFORMATION
| Parameter | Information |
|---|---|
| UN Number | Not regulated (non-hazardous) |
| Hazard Class | Not applicable |
| Packing Group | Not applicable |
| ADR/RID | Not regulated |
| IMDG Code | Not regulated (non-hazardous) |
| IATA (Air) | Not regulated (non-hazardous) |
| Marine Pollutant | No |
| Transport Temperature | Ambient temperature; Protect from moisture. |
SECTION 19: REGULATORY STATUS
| Region / Authority | Status |
|---|---|
| European Union | Food ingredient approved; Egg product; Not classified as hazardous |
| USA (TSCA) | Listed (TSCA Inventory) |
| USA (FDA) | GRAS (Generally Recognized as Safe); Egg product; Food ingredient |
| Turkey | Food ingredient; Subject to KKDIK regulation; Egg product regulations |
| IARC | Not classified (non-toxic, non-carcinogenic) |
| NTP | Not listed |
| OSHA | Not regulated as toxic or carcinogenic substance |
| California (Prop 65) | Not listed |
| Halal | Yes (with Halal certification) |
| Kosher | Yes (with Kosher certification) |
| Allergen Labeling | Must be labeled as containing egg (egg allergy warning) |
SECTION 20: OTHER NAMES AND SYNONYMS
| Type | Name |
|---|---|
| Turkish Names | Yumurta Akı Tozu, Yumurta Beyazı Tozu, Yumurta Akı Proteini, Albümin Tozu, Kurutulmuş Yumurta Akı |
| English Names | Egg White Powder, Egg Albumin Powder, Spray-Dried Egg White, Albumen Powder, Dried Egg Albumen, White Egg Powder |
| CAS Number | 9006-50-2 |
| HS Code | 0408.91 |
| Chemical Description | Protein mixture containing ovalbumin, ovotransferrin, ovomucoid, lysozyme |
| Synonyms | Egg Albumin, Dried Egg White, Powdered Egg White, Albumen Powder |
SECTION 21: SUMMARY TABLE
| Parameter | Value |
|---|---|
| Product | Egg White Powder (Albumen) |
| CAS Number | 9006-50-2 |
| Appearance | White, free-flowing powder |
| Protein Content | 80 – 90% |
| Moisture Content | ≤ 6% |
| Solubility | Fully soluble in water |
| Primary Function | Foaming, binding, gelling, high-quality protein |
| Main Application Areas | Bakery, sports nutrition, infant formula, meat products, pharmaceutical, confectionery |
| Shelf Life | 18 – 24 months |
| GHS Signal Word | NONE (not classified as hazardous) |
| UN Number | Not regulated |
| Special Properties | High biological value protein; Low fat/cholesterol; Excellent foaming; Allergen (egg) |
SECTION 22: CRITICAL WARNINGS AND BEST PRACTICES
CRITICAL WARNINGS:
-
Not classified as hazardous under GHS. Non-toxic, non-carcinogenic. FDA GRAS status.
-
Contains egg allergens – must be labeled for egg allergy. Not suitable for egg-allergic individuals.
-
Hygroscopic – absorbs moisture from air. Store in tightly closed, moisture-proof containers.
-
Dust may cause mechanical irritation to eyes, skin, and respiratory system. Use appropriate dust control measures.
-
Combustible (organic material, high protein content). Keep away from open flames and high heat. Dust cloud may form explosive mixture.
-
Pasteurized – safe for general consumption; No heat treatment required before use.
-
Rehydration required for foaming – mix with water at 1:8 to 1:10 ratio; Allow 5-10 minutes for hydration.
-
High temperature causes protein denaturation – do not exceed 40°C when preparing solutions.
-
Not suitable for egg-allergic individuals – contains egg proteins.
-
Avidin content – binds biotin when consumed raw; Cooking inactivates avidin.
BEST PRACTICE RECOMMENDATIONS:
Bakery & Meringue: Use for foaming applications; Dosage 3-8%; Rehydrate powder with water at 1:8 ratio; Allow 5-10 minutes; Whip like fresh egg white; Sugar addition increases foam stability.
Sponge Cakes & Cakes: Use for texture and volume; Dosage 5-10%; Mix rehydrated product with other ingredients; Provides light and airy structure.
Sports Nutrition & Protein Powders: Use as high-quality protein source; Dosage 10-30 g per serving; Mix in cold or warm liquid; Easily digestible.
Meat Products: Use as binder; Dosage 1-3%; Mix rehydrated product with ground meat; Improves texture and water retention.
Infant Formula: Use as high biological value protein source; Dosage 2-5%; Suitable for medical nutrition products.
Pharmaceutical: Use as binder/carrier in tablets and capsules; Protein-based medical nutrition solutions.
Handling: Use in well-ventilated areas; Avoid dust formation; Use dust masks (N95/FFP2) when handling powder; Use gloves and safety goggles.
Personal Protective Equipment: Dust mask (N95/FFP2 or higher), safety goggles, protective gloves (nitrile, neoprene). Not required for solution handling.
Hygiene: Wash hands thoroughly after handling; Do not eat, drink, or smoke while using.
Storage: Store in tightly closed, moisture-proof containers; Store in a cool, dry, well-ventilated area; Protect from moisture, light, and heat; Opened containers must be resealed immediately; Shelf life: 18-24 months under proper conditions.
Spill Management: Sweep or vacuum (HEPA) and place in suitable sealed container; Avoid dust formation; Do not allow entry into drains or waterways.
Disposal: Dispose of in accordance with local, regional, and national regulations; Non-hazardous waste; Biodegradable; Can be disposed of in compliance with regulations.
FOAMING MECHANISM - SPECIAL NOTE:
Egg white powder has excellent foaming properties:
-
Mechanism: Proteins adsorb at air-liquid interface; Reduce surface tension; Form flexible films around air bubbles; Stable foam is formed.
-
Foam Volume: High (≥500% compared to fresh egg white); Rehydration ratio is critical.
-
Foam Stability: High; Sugar addition increases stability; Fat presence inhibits foam formation.
-
Applications: Meringue, sponge cake, marshmallow, nougat.
ADVANTAGES OF EGG WHITE POWDER:
| Advantage | Description |
|---|---|
| Long Shelf Life | Can be stored at room temperature; Low spoilage risk |
| Easy Transport | Lightweight and compact compared to fresh eggs |
| Hygiene and Safety | Pasteurization reduces microbial risk |
| Standard Quality | Consistent results in every production run |
| High Protein Content | 80-90% protein; High biological value |
| Functional Versatility | Foaming, binding, gelling, emulsification |
| Low Fat / Cholesterol | Nearly fat-free and cholesterol-free |
| Cost Effective | Low wastage; Easy dosing |
LEGAL DISCLAIMER:
The information provided in this document is based on our current knowledge and experience and is presented in good faith. However, as all conditions of use are beyond our control, it does not constitute a binding specification or warranty. This Technical Data Sheet is for informational purposes only. Users are responsible for testing the suitability for their own applications. For complete safety, storage, use, handling, waste, and regulatory compliance information, please refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier. This product contains egg allergens and must be labeled accordingly for egg allergy.
