25 Feb 2025
In industrial baking, the choice between liquid and powdered eggs can significantly impact the efficiency, cost, and quality of the final product. Both forms of eggs have their unique advantages and disadvantages, making them suitable for different applications. This blog will explore the pros and cons of liquid and powdered eggs, highlight their functionality, and provide additional insights into their use in baking.
Liquid Eggs
Pros:
- Convenience: Liquid eggs are easy to measure and mix into recipes, reducing preparation time and labor costs.
- Consistency: They provide consistent quality and performance, ensuring uniformity in the final product.
- Emulsification and Moisture: Liquid eggs are ideal for applications where emulsification and moisture addition are critical, such as batters and doughs.
- Microbial Issues: Liquid eggs are susceptible to microbial contamination, which can lead to spoilage and food safety concerns. This is because once the egg is broken, it loses its natural antimicrobial properties, making it prone to bacterial growth.
Cons:
- Storage Requirements: Liquid eggs require refrigeration, which can increase storage costs and logistical complexity.
- Shelf Life: They have a shorter shelf life compared to powdered eggs, leading to potential waste if not used promptly.
- Handling: Liquid eggs can be more challenging to handle and transport, especially in large quantities.
Powdered Eggs
What Are Powdered Eggs?
Powdered eggs are made by removing nearly all the moisture from real eggs, leaving behind a shelf-stable powder. This is typically done through a process called spray drying, where liquid eggs are sprayed into a heated chamber, rapidly evaporating the moisture and leaving behind a fine powder. The drying process can denature some of the proteins, and the proteins in yolks and whites might denature at different temperatures. As a result, drying whole eggs might result in less functional egg white parts because the dried egg whites have been denatured.
Pros of Powdered Eggs:
- Long Shelf Life: Powdered eggs have an extended shelf life, making them ideal for long-term storage and reducing waste.
- Storage Efficiency: They do not require refrigeration, simplifying storage and reducing costs.
- Versatility: Powdered eggs can be reconstituted with water and used in various applications, offering flexibility in industrial settings.
Cons of Powdered Eggs:
- Reconstitution: Powdered eggs need to be reconstituted with water before use, which can add an extra step to the preparation process.
- Texture and Flavor: In some applications, powdered eggs may not provide the same texture and flavor as fresh or liquid eggs.
- Cost: Depending on the quality and processing method, powdered eggs can be more expensive than liquid eggs.
Additional Insights
Additional Insights
Powdered Egg Whites vs. Liquid Egg Whites
Egg whites bring additional structure, gel setting, and whipping/aeration to the cake, enhancing its overall quality and texture. Powdered egg whites are more functional than liquid egg whites because liquid egg whites also add water, which dilutes some of the egg white proteins. This dilution can affect the overall performance of the egg whites in recipes that require strong protein structures, such as meringues and soufflés.
Whole Eggs in Recipes
Dried whole eggs are typically less functional than recombining dried whites and yolks together. For recipes that require whole eggs, we recommend either using liquid whole eggs or a combination of dried egg whites and dried egg yolks. Replacing liquid whole eggs with dried whole eggs can result in volume loss, a harder and drier texture, a more open structure, and a darker color.
Conclusion
Both liquid and powdered eggs offer unique benefits and drawbacks in industrial baking. Liquid eggs are convenient and provide consistent quality, making them ideal for various baked goods. On the other hand, powdered eggs offer long shelf life and storage efficiency, making them suitable for dry mixes, breads, and large-scale industrial baking.
Choosing the right form of eggs depends on the specific needs of the baking operation, including storage capabilities, cost considerations, and the desired quality of the final product. By understanding the pros and cons of each option and considering additional insights into their functionality, bakers can make informed decisions that optimize their production processes and meet their quality standards.
Puratos’ Acti Egg Reduction is a clean label, enzyme-based solution to partially replace liquid or powdered whole eggs or yolks. Click here to learn more about saving money with Acti Egg Reduction.
About the Author
Nicole, R&D Manager Patisserie Mixes at Puratos
Nicole's journey at Puratos began as a Global Graduate Trainee following her graduation from Rutgers University–New Brunswick with a B.S. in Food Science. Outside of work, Nicole enjoys NYT’s Wordle (and has successfully Wordled in 1!), exploring new cuisines through travel, honing her culinary skills through cooking and baking, and spending quality time with family and friends.
