Egg Powder (Spray-Dried Whole Egg, Egg Yolk & Egg Albumen Powder)

Spray-dried whole egg, yolk and albumen powder by grade, Salmonella-tested per lot, for bakery, pasta, confectionery and sauce plants

Egg powder is liquid egg dried industrially by spray-drying: the liquid is atomised into fine droplets in hot air that evaporates the water without cooking the egg. Customs splits it three ways - dried whole egg is HS 0408.91, dried yolk HS 0408.11 and dried egg albumen, the white, HS 3502.11. USDA FoodData Central gives typical values per 100 g of 48 g protein, 43.9 g fat and 2.8 g water for dried whole egg, 33.6 g protein and 59.1 g fat for dried yolk, and 81.1 g protein and 5.8 g water for dried egg white; the buyer's specification turns those into limits reported on the producer's certificate of analysis. Producers sell by function: standard, high-colour, heat-stable and free-flowing whole egg and yolk powders, and albumen as high-gel for binding in meat and fish products or high-whip for bakery and pastry. UN Comtrade 2024 export declarations under HS 0408.91 total USD 324 million and about 53,800 MT across 54 reporters: the Netherlands USD 64.5 million and 9,500 MT, Poland USD 47 million, Italy USD 42 million, France USD 33 million, Ukraine USD 26 million, the USA USD 22 million and India USD 21 million. Dried yolk under HS 0408.11 adds USD 199 million (the Netherlands USD 54 million, France and India USD 24 million each, the USA USD 19 million) and dried albumen under HS 3502.11 USD 253 million (the Netherlands USD 81 million, Italy USD 55 million, France USD 25 million, India USD 17 million, Poland USD 15 million, the USA USD 14 million). India's powders went mainly to Indonesia, Viet Nam and Japan. Those are declared export values, not offers.

The buyer is a bakery, biscuit or cake plant, a pasta and noodle maker, a confectioner, a mayonnaise and sauce plant, a meat or ready-meal processor or an ingredient distributor, and the offer is a price per MT for a stated powder, grade and pack. US standards of identity allow dried egg in noodles (21 CFR 139.150, egg or yolk solids at least 5.5% of total solids) and in mayonnaise (21 CFR 169.140). CBIL is a commodity brokerage company and brokers egg powder from producers in the Netherlands, Italy, France, Poland, Ukraine (government-controlled territory), the USA and India, against the origin veterinary authority's health certificate, the producer's certificate of analysis, a certificate of origin and a halal certificate from a body the destination accepts, with any added ingredient or processing aid specified from halal-certified sources. For the EU, Regulation (EC) No 2073/2005 requires Salmonella not detected in 25 g in each of five samples throughout shelf life, and Regulation (EC) No 853/2004 caps 3-OH-butyric acid at 10 mg/kg and lactic acid at 1 g/kg of dry matter. Heat treatment also covers avian influenza: WOAH Terrestrial Code Article 10.4.16 accepts egg products processed to the Code's time-temperature table - for dried egg white, 67 °C for 20 hours or 54.4 °C for 50.4 hours - and the Saudi SFDA has exempted certified heat-treated products from its avian influenza suspensions. Egg products enter the USA only from Canada, Lithuania and the Netherlands, the countries FSIS lists as eligible, and Saudi Arabia only from SFDA-approved establishments. Powder is kept cool and dry and moves in 20-ft or 40-ft dry containers on FOB, CFR and CIF terms; minimum lots are confirmed per product and pack. Send the powder, grade, specification limits, pack, quantity and discharge port and the enquiry is screened and worked against it.

Excluded origins are not offered, including product re-exported, blended or re-processed through a third country. Every lot moves with a certificate of origin naming the producing plant, mine or grower country, and nothing is quoted before the seller and loading point are known.