Dried Egg Powder improves protein content, texture, and emulsification in bakery, confectionery, and processed foods. This pulverized dried egg product serves as convenient, shelf-stable alternative to fresh eggs with extended storage capability. Commonly used as binding agent in baked goods providing structure and moisture, dried egg powder also enriches sauces, pasta, and desserts while enhancing nutritional profiles. Industry Applications: Bakery production, pasta manufacturing, mayonnaise production, cake mix formulation, and processed food fortification.