B2B wholesale supply · Industrial food ingredient
Egg White Powder Supplier — De-sugared Foaming and Gelling Grades
De-sugared fermented egg white powder in two functional grades: foaming grade for confectionery and bakery, gelling grade for meat, fish, surimi and convenience foods. For food manufacturers, processors and ingredient distributors. We check the lot, the documents and the import requirements of your country, and organise the delivery.
- 01Two functional grades — foam height from 60 mm or gel strength from 1200 mN, per product specification
- 02Import eligibility checked before contract — country and establishment approval and the required documents
- 03Lot documents and 20 kg industrial packaging — Turkey-based trade and logistics operator
Request specification and supply terms
Tell us the grade, application, destination and volume. Price, lead time and minimum lot are calculated after that.
Specification values
- Dry matter, %
- min. 92
- Protein, %
- min. 85
- Solubility, %
- min. 90
- pH
- 6.5 – 8.0
- Foam height, foaming grade
- min. 60 mm
- Gel strength, gelling grade
- min. 1200 mN
Values of the product specification. Actual figures are confirmed by the quality passport or specification of the offered lot.
- Product
- De-sugared fermented egg white powder
- Grades
- Foaming · gelling
- Packaging
- 20 kg net per box
- Buyers
- Food manufacturers and distributors
- Not supplied
- Whole egg powder · retail packs
- B2B only
- Documents per lot
- Import eligibility checked
- International logistics
Request specification and supply terms
By submitting this form, you agree to our Privacy Policy. B2B enquiries only.
Request specification and supply terms
By submitting this form, you agree to our Privacy Policy. B2B enquiries only.
Product
Two functional grades, two different jobs
Both grades are de-sugared fermented egg white powder made from hen egg white. The grade is chosen by function, not by price: foaming grade is selected for aeration, gelling grade for binding and water retention. Availability of a grade, volume and shipment period is confirmed for each lot.
Grade 01
Foaming grade
De-sugared fermented egg white powder for whipped confectionery and bakery products, where foam volume and foam stability decide the result.
- Meringues, whipped and aerated confectionery
- Marshmallow, nougat and similar masses
- Bakery products with whipped structures
- Dry mixes where egg white is rehydrated before whipping
- Foam height
- min. 60 mm
- Foam density
- min. 0.088 g/cm³
- Water-holding capacity, 60 min test
- 70 g
Grade 02
Gelling grade
De-sugared fermented egg white powder with gel-forming capacity for meat and fish processing, where texture, binding and yield matter.
- Meat processing: sausages, minced and formed products
- Fish processing and surimi-type products
- Convenience foods and coated products
- Formulations where a firm heat-set structure is required
- Gel strength
- min. 1200 mN
- Protein
- min. 85%
- Solubility
- min. 90%
We supply industrial lots only. Whole egg powder, retail packs and sports nutrition products are not part of this offer — if you need them, we will say so directly instead of substituting the product.
Specification
Egg white powder specification by grade
Figures below are the values of the product specifications. The characteristics of an offered lot are confirmed by its quality passport or specification.
| Indicator | Foaming grade | Gelling grade |
|---|---|---|
| Composition | Hen egg white | Hen egg white |
| Product type | Dried, fermented, de-sugared | Dried, fermented, de-sugared |
| Dry matter, % | min. 92 | min. 92 |
| Protein, % | min. 85 | min. 85 |
| Solubility, % | min. 90 | min. 90 |
| pH | 6.5 – 8.0 | 6.5 – 8.0 |
| Functional indicator | Foam height min. 60 mm; foam density min. 0.088 g/cm³; water-holding capacity (60 min test) 70 g | Gel strength min. 1200 mN |
| Packaging | Box with polymer liner, 20 kg net | Box with polymer liner, 20 kg net |
Swipe the table sideways to see both grades.
These are specification values, not a guarantee for every future shipment. Actual characteristics are confirmed by the quality passport or specification of the offered lot and agreed in the contract. If your process requires values outside this specification, send your target figures and we will check whether a suitable lot is available.
Import eligibility and documents
Eligibility is checked before the contract
Egg products are goods of animal origin. In most countries they can be imported only if the country of origin is approved for this category, the producing establishment is approved or registered, and the consignment is accompanied by a veterinary or health certificate. Labelling and border control requirements differ from country to country.
We do not promise delivery to a country before this is verified. For each request we check the eligibility of the origin, the status of the establishment and the document set required at destination, and only then confirm whether and how the supply can be arranged.
Check eligibility for your countryImport eligibility, establishment approval and required documents are checked before contract.
Certifications and regulatory status are confirmed for the selected lot and destination. Halal status, GMO status, quality-system certificates and market approvals are stated only when supported by current documents.
Markets
Where we work first
Our current focus is the Middle East, North Africa, Central Asia and the Caucasus — markets with demand from confectionery, bakery, meat and fish processors. Every destination is considered only after import eligibility and document requirements are confirmed.
Whipped products
Producers of meringue, marshmallow, nougat and aerated fillings using the foaming grade.
Bakery and dry mixes
Industrial bakeries and producers of dry mixes that rehydrate egg white before whipping.
Processing plants
Meat, fish and surimi-type producers using the gelling grade for texture, binding and yield.
Ingredient distributors
Distributors and traders supplying food manufacturers, with documents issued per lot.
Selection
How to choose the grade
Start from the function in your formulation. If the product has to hold air — foam volume, foam density and stability decide. If the product has to hold structure and water after heating — gel strength and protein are the parameters to compare.
Send your target specification and application with the request. We compare it with the available lots and say plainly whether a lot matches, whether the specification has to be adjusted, or whether the product is not suitable for your process.
- Function required — aeration or heat-set structure
- Dosage and rehydration ratio used in your formulation
- Protein, solubility and pH limits of your specification
- Documents required at destination — checked before contract
- Volume per shipment and frequency — one-off lot or regular supply
Packaging, storage and transport
Industrial packaging and delivery
The product is supplied in boxes with a polymer liner, 20 kg net. Storage and handling conditions follow the product specification and the lot documents. Transport format is confirmed for the selected lot and route; delivery is arranged as sea freight or road freight, and where needed we discuss customs clearance support and end-to-end supply.
20 kg boxes
Box with polymer liner, 20 kg net for both grades — a format food plants can receive and store without special equipment.
Per lot
Quality passport or specification of the lot, commercial and transport documents; veterinary or health documents subject to the destination country check.
Route-based
FOB, CFR, CIF and other bases are discussed once the route, the transport mode and the border control requirements are clear.
Availability of representative samples and pre-contract copies of quality documents is confirmed for the selected lot. Final documents accompany the shipment as agreed in the contract.
Process
How supply is organised
Request
You send the grade, application, destination country, volume and your target specification.
Eligibility and lot check
We check import eligibility for your country, the establishment status, the available lot and its documents.
Offer
You receive the lot specification, packaging, delivery basis, price and shipment period for the confirmed lot.
Contract
Quality, documents, inspection, delivery basis and payment terms are fixed in the contract.
Shipment and delivery
The lot is shipped on the agreed basis with the document set required at destination.
FAQ
Questions about egg white powder supply
Which grades do you supply?
Two grades of de-sugared fermented egg white powder: foaming grade for confectionery and bakery, and gelling grade for meat, fish and surimi-type products. Availability of a grade is confirmed for each lot.
Is this whole egg powder or egg white powder?
Egg white powder only. Whole egg powder and dried melange are not part of this offer, and we do not substitute one for the other.
Do you supply retail packs or sports nutrition products?
No. We work with industrial lots for food manufacturers, processors and ingredient distributors, in 20 kg boxes.
What does de-sugared mean?
Glucose is removed from the egg white before drying. This is standard for industrial egg white powder and is reflected in the product specification of both grades.
Can you supply to my country?
Supply always depends on import eligibility, the approval of the establishment and the documents of the specific lot. We check all three before the contract and only then confirm whether and how the supply can be arranged — for any destination, without exceptions.
Which markets do you work with first?
The Middle East, North Africa, Central Asia and the Caucasus. Other destinations are considered after the eligibility check for that country.
Which certificates can be provided?
Certifications and regulatory status are confirmed for the selected lot and destination. Halal status, GMO status, quality-system certificates and market approvals are stated only when supported by current documents. Tell us which documents your market requires and we will check what is available for the lot and the establishment.
What is the price per kilogram?
We do not publish a fixed price. It depends on the grade, volume, origin, documents required, route and market conditions at the time of the offer, and is confirmed after the lot is agreed.
What is the minimum lot?
There is no public minimum. We work with wholesale industrial lots; the minimum is confirmed during calculation for your destination and packaging.
Which documents accompany the shipment?
The quality passport or specification of the lot and the commercial and transport documents. Veterinary or health documents, certificate of origin and labelling follow the requirements of the destination country established during the eligibility check.
Can you provide samples before the contract?
Availability of representative samples and pre-contract copies of quality documents is confirmed for the selected lot. Final documents accompany the shipment as agreed in the contract.
Which information is required for a quotation?
Your company, destination country and delivery point, the grade, the application, volume per shipment, expected frequency, your target specification and the documents you need at destination.
De-sugared egg white powder: grades, specification and documents
Industrial buyers search for this product as egg white powder, egg albumen powder, de-sugared egg white powder or dried egg white. What they actually compare is the function: a foaming grade — also called high whip — for whipped confectionery and bakery, and a gelling grade — also called high gel — for meat, fish and surimi-type products. The two are not interchangeable: the same protein content can behave very differently in a foam and in a heat-set gel.
Turkey Logistic works on the supply side of that decision as a Turkey-based trade and logistics operator: we check the lot and its documents, verify what your country requires for the import of egg products, and fix the terms in the contract. You can read more about our company or contact the office directly. For yolk-based emulsification in mayonnaise and sauces, see our fermented egg yolk powder with salt.
More about industrial egg white powder supply
Foaming grade and gelling grade
The foaming grade is selected where air has to be incorporated and held: foam height, foam density and stability drive the result in meringue, marshmallow and nougat masses. The gelling grade is selected where the product has to set and hold water after heating, which is why it is used in sausages, minced and formed products, fish products and surimi-type items.
Why de-sugared
Removing glucose before drying protects the powder during storage and keeps functional behaviour stable. Both of our grades are de-sugared and fermented according to their specifications.
Egg white powder is not whole egg powder
Whole egg powder and dried melange contain yolk and behave differently: they emulsify but do not give the same foam or gel. If your formulation needs those properties, egg white powder is not the substitute, and we will say so.
What to compare in a specification
Dry matter, protein, solubility and pH set the baseline; the functional indicator — foam height and density or gel strength — decides which grade fits. Compare lot documents, not website figures: the actual values come from the quality passport or specification of the offered lot.
Documents and import rules
Egg products are goods of animal origin. Countries require approval of the origin and of the establishment, veterinary or health certificates, specific labelling and border control. This is checked before the contract, and it is often the step that decides whether a supply is possible at all.
What affects the price
Grade, volume and frequency, origin, the document set required at destination, packaging, freight and the market situation at the time of the offer. This is why the price is calculated for a specific request rather than published.
Submit your purchasing requirements
By submitting this form, you agree to our Privacy Policy. B2B enquiries only.
+ 90 (536) 787 9239
turkeylogist@gmail.com
