Egg Protein Powder
High-quality egg-derived protein for complete amino acid profiles.
Select protein grade
At a glance
- Protein content
- 80%
- Source
- Egg
- Appearance
- White powder; normal flavour; no peculiar smell, no rancidity, no mildew, no insects and no other foreign matters that endanger food safety
- Packaging
- 20 kg / 25 kg — inner PE plastic bag, outer corrugated carton
Overview
Product profile.
80% protein
An egg-derived protein developed within the PROTEQ SOURCE line for formulations requiring a complete amino acid profile and clean sensory performance.
Scientific identity
Source and composition.
A clear technical identity helps formulators assess ingredient fit.
- Source
- Fresh eggs (egg white)
- Species
- Gallus gallus domesticus (chicken egg)
- Ingredient type
- Egg-derived protein powder
- Protein source
- Animal-derived; egg white isolate, non-vegan
- Composition
- 100% egg white (fresh eggs); no other ingredients or fillers
Composition
Nutritional composition.
Values per 100 g unless otherwise stated.
Visual balance
Relative quantity per 100 g
- Energy
- 1473 kJ
- Protein
- 80.5 g
- Fat
- 0 g
- Carbohydrates
- 7.7 g
- Sodium
- 1200 mg
Protein profile
Amino acid profile.
Reported in g per 100 g protein (chart) and per 100 g product. An asterisk denotes an essential amino acid.
Highest-to-lowest concentration
Essential amino acidPerformance
Functional properties.
- Dispersibility
- Moderate; requires agitation
- Solubility
- 80–95% at neutral pH; drops near pH 4.5–5.0
- Median particle size (D50)
- 40–120 microns (typical spray-dried range)
- Bulk density
- 0.3–0.5 g/mL loose; 0.4–0.6 g/mL tapped
Protein quality
Current data.
Details in development
Detailed composition, performance, processing and compliance information is not yet available.
Technology
How it is made.
- 01Raw material acceptance
- 02Storage
- 03Egg laying and collection
- 04Cleaning and disinfection — pure water and disinfectant
- 05Air drying
- 06Egg breaking and separation — eggshell removed
- 07Automatic filtering
- 08Preheating
- 09Deglycosylation of the protein solution — enzyme treatment
- 10Low temperature storage
- 11Filtration
- 12Spray drying
- 13Sieve powder
- 14Packaging and weighing — batch information printed
- 15Metal detection
- 16Hot room holding
- 17Finished product storage
- 18Transport
Applications
Formulation directions.
- Sports Nutrition
- Dietary Supplements
- Medical Nutrition
Specification
Technical requirements.
Available product specifications are shown below.
Physicochemical characteristics
- Organization form
- Normal shape and form of the product; without rancidity, mildew, insects and other foreign bodies that endanger food safety
- Moisture
- Max. 8.0%
- Protein
- ≥ 80.0%
- pH
- 6.0–8.5
- Particle size
- Passes through a 40-mesh sieve
- Gel strength
- ≥ 800 g/cm²
Microbiological characteristics
- Mesophilic aerobes
- ≤ 50,000 cfu/g
- Coliform bacteria
- ≤ 10 cfu/g
- Salmonella
- Not detected / 25 gAOAC 2013.01
- Listeria monocytogenes
- Not detected / 25 gAOAC 2004.02
Suitability
Certifications and suitability.
- Halal
- ISO 9001:2015
- HACCP
- GMP
- Kosher
Certifications are held by qualified manufacturing partners, not by TEQ itself. Scope and validity must be confirmed for the current site and shipment.
Develop with TEQ