Knowledge Center · Technical Reference
Egg powder nutrition: typical values per 100g
What public food-composition databases and peer-reviewed literature say about the protein, fat, energy and micronutrients in whole egg powder, egg white powder and egg yolk powder — and where published data ends and a supplier's specification begins.
Direct answer: published food-composition data puts egg white powder at roughly 80–89g protein per 100g with almost no fat; whole egg powder at roughly 47–48g protein, 40–41g fat and 580–595 kcal per 100g; and egg yolk powder at roughly 30–34g protein and 58–62g fat per 100g. These are generic published values for orientation — the binding figures for any purchase are the supplier's product specification and batch COA.
If you are new to the ingredient, what is egg powder? covers the definition and product types; this page covers the numbers.
R&D teams regularly need nutritional orientation before they have a supplier's specification in hand: early formulation screens, label-claim feasibility checks, protein-cost comparisons. This page serves that moment honestly — typical values from named public sources, clearly separated from anything Sahya Agro certifies. For how these parameters appear inside a formal specification, see the specification guide.
Typical published values per 100g
The table below consolidates values published in open food-composition databases (USDA-derived datasets, the Danish Food Composition Database as cited by manufacturers) and peer-reviewed literature. Ranges reflect variation between published sources and between products — drying processes and raw material vary.
| Nutrient (per 100g) | Whole egg powder | Egg white powder | Egg yolk powder |
|---|---|---|---|
| Energy | ~580–595 kcal | ~370–390 kcal | ~650–690 kcal |
| Protein | ~47–48 g | ~80–89 g | ~30–34 g |
| Fat | ~40–41 g | ~0–1 g (trace) | ~58–62 g |
| Carbohydrate | ~4.5–5 g | ~4–5 g | ~2–3 g |
| Moisture | ~2–5 g | ~5–8 g | ~2–4 g |
| Cholesterol | ~1,700–1,800 mg | ~0 mg | ~2,200–2,700 mg |
| Sodium | ~480–530 mg | ~1,300 mg | ~110–520 mg |
Read this table the right way: these are orientation values from public sources, not any single product's certificate. Two suppliers' whole egg powders can legitimately differ — shell-egg raw material, drying parameters and standardisation all move the numbers. Sahya Agro product-specific nutritional values: [SPECIFICATION TO BE CONFIRMED] — supplied per product during qualification.
What each powder is nutritionally — and why buyers choose it
Whole egg powder — the complete profile
Whole egg powder is fresh whole egg with the water removed, so its nutrition mirrors whole egg, concentrated roughly fourfold: complete protein with all essential amino acids, the full egg fat fraction including phospholipids (lecithin) and fat-soluble vitamins A, D, E and B12. Published values centre near 47–48g protein and 40–41g fat per 100g. It is chosen when a formulation needs everything egg does at once — structure, richness, colour and emulsification — as in industrial baking, biscuits and pasta. Product detail: whole egg powder.
Egg white powder — the protein concentrate
With the yolk separated out, egg white powder is essentially pure protein functionality: published data shows around 80–89g protein per 100g, trace fat and near-zero cholesterol. Its proteins (ovalbumin, ovomucoid, lysozyme among them) deliver the whipping, gelling and binding that confectionery, meringue and protein-food formulators rely on. Nutritionally it is the high-protein, low-energy member of the range — which is exactly why sports-nutrition and fortification buyers specify it. Product detail: egg white powder.
Egg yolk powder — the emulsifier with nutrient density
Yolk powder concentrates the egg's lipid fraction: published reviews put it at roughly 58–62g fat and 30–34g protein per 100g, with the yolk's natural payload of choline, vitamin A, vitamin D, B12, selenium and phosphorus. Functionally it is the natural emulsifier behind mayonnaise and dressings and sauces; nutritionally it is the most energy-dense ingredient in the range. Product detail: egg yolk powder.
Powder vs fresh egg — does drying cost nutrition?
Spray drying removes water, not nutrients — so on a dry-weight basis, egg powder retains the great majority of egg nutrition. The honest nuances:
- Protein: quantity is preserved; functionality (whipping, gelling) depends on process control, which is why specifications carry functional parameters alongside composition.
- Vitamins: published research reports retinol (vitamin A) largely stable through pasteurisation and spray drying, while some heat- and oxygen-sensitive compounds — certain carotenoids, for example — can decline during processing and storage. Cooler storage slows the decline.
- Minerals: unaffected by drying; concentrated per gram alongside everything else.
- Food safety: pasteurisation before drying addresses the microbial risk that raw shell eggs carry — a nutritional non-issue but a processing essential covered in our food-safety overview.
For the commercial and logistical comparison — breakage, cold chain, waste, consistency — see egg powder vs fresh eggs.
Micronutrients worth knowing
Macros drive formulation, but three micronutrient points come up repeatedly in R&D conversations — all from published data:
- Choline (yolk and whole egg powder): egg yolk is one of the richest common choline sources; published dried-yolk data shows very high choline density per 100g. Relevant for nutritional-positioning work.
- Vitamin D and B12 (yolk fraction): eggs are among the few natural vitamin-D food sources, and the yolk carries it — dried yolk retains meaningful vitamin D and high B12 in published datasets.
- Selenium and phosphorus: both concentrated in the yolk fraction in published data; whole egg powder carries them proportionally.
- Sodium in egg white powder: published values are higher than many formulators expect (around 1,300mg per 100g) — natural egg-white sodium, concentrated by drying. Worth checking in sodium-sensitive formulations.
None of this is a health claim — it is composition data for formulation context. Claims on finished-food labels are the brand owner's regulatory responsibility, based on the actual ingredient specification.
Using nutrition data in formulation
Three practical rules before these numbers touch a recipe or a label:
- Formulate against the supplier specification, not a database. Generic values are fine for feasibility screens; production formulations, nutrition labels and claims must use the specification and COA of the actual purchased product.
- Account for rehydration. Nutritional contributions land in the finished food after reconstitution — powder is dosed, then hydrated. The how-to-use guide covers rehydration practice.
- Keep allergen status separate from nutrition. Egg is a declared allergen regardless of nutritional profile — see the allergen section of the specification guide.
For protein-fortification work specifically, the protein-foods application page covers how egg white powder is typically evaluated.
Where published data ends — the specification boundary
This distinction runs through everything Sahya Agro publishes. Industry knowledge — what public databases and literature say about egg powders generally — is shared freely, with sources. Sahya Agro verified practice — the composition, nutrition and functional values of our own products — is documented per product and per batch, and is published only as far as it is confirmed: [SPECIFICATION TO BE CONFIRMED].
When you request a quote or sample, the documents you receive — specification, then batch-matched COA — are the binding version of everything this page can only approximate. That is the correct order: orientation first, documents second, validation third. The COA guide explains how to read the documents once they arrive.
Answers
Egg powder nutrition — frequently asked questions
Typical published values per 100g: egg white powder around 80–89g protein, whole egg powder around 47–48g, and egg yolk powder around 30–34g. These are generic published figures from food-composition databases, not supplier specifications — always formulate against the specification and COA of the actual product you buy.
Published values for whole egg powder are roughly 580–595 kcal per 100g, reflecting its natural egg fat content of around 40–41g per 100g. Egg white powder is far lower in energy (around 380 kcal per 100g) because the fat is removed with the yolk; egg yolk powder is the most energy-dense at roughly 650–690 kcal per 100g.
Spray-dried egg powder retains the great majority of egg nutrition — protein, fats, vitamins and minerals — because drying removes water, not nutrients. Some heat-sensitive compounds can be reduced during pasteurisation, drying and storage; published research reports, for example, carotenoid losses while finding retinol largely stable. For a specific product, the batch COA and specification govern.
Published reviews and food-composition data put egg yolk powder lipids at roughly 58–62g per 100g, alongside 30–34g protein and 2–3g carbohydrate. Yolk powder is a fat-rich emulsifying ingredient by design — that fat fraction carries the lecithin used in mayonnaise, dressings and sauces.
Effectively no — published composition data for egg white powder shows fat at trace levels (around 0–1g per 100g) and cholesterol at or near zero, because yolk components are separated out before drying. It is essentially a pure protein ingredient at around 80–89g protein per 100g.
No. The figures on this page are typical published values from public food-composition databases and peer-reviewed literature, provided for orientation. Sahya Agro product-specific nutritional information is documented per product: [SPECIFICATION TO BE CONFIRMED]. The specification and batch COA supplied during qualification are the binding documents for formulation and labelling.
Sources
Orientation values on this page were consolidated from the following public sources (retrieved August 2026). Where sources disagree, ranges are shown.
- USDA FoodData Central–derived datasets for dried whole egg, dried egg white and dried egg yolk (as republished by nutrition databases such as MyFoodData, NutritionValue and EatThisMuch).
- Danish Food Composition Database (foodcomp.dk), as cited in manufacturer product documentation for whole-egg powder.
- Suhag R. et al. (2025), Egg yolk powder in the food industry: role of process and composition — review published in a peer-reviewed food-science journal (protein 30–34%, lipids 58–62%, carbohydrates 2–3%, moisture 2–4%).
- Research on nutrient stability through pasteurisation and spray drying, incl. work cited via PMC on spray-dried eggs as micronutrient-rich food (retinol stability; carotenoid losses).
Public sources describe generic products. Binding nutritional information for any purchase comes from the supplier's product specification and batch COA.
Next step
Need the specification, not the average?
Tell us which product and application you are formulating for — we respond with the product specification and documentation for evaluation.