Egg powder production plant uses fresh eggs as raw materials and processes them into egg white powder, yolk powder or whole egg powder through mechanical processing to meet the needs of different food processing plants, health product factories and the catering industry. This production line features a high degree of automation and strict hygiene standards, making it an ideal choice for large-scale egg powder production.
Degree of automation: Automatic
Voltage: 110V/220/380v
Machine production capacity: 100-200kg/H
Key equipment Egg cleaning equipment, Egg white and yolk separator, High pressure homogenizer, Pasteurization machine, Centrifugal spray dryer, Powder packaging machine
Weight: 2450kg
Product type: Protein powder and egg yolk powder production line
Dimensions (length × width × height): 16,000 * 10,000 * 14,000
Power: 45kw
Final moisture conten ≤2%
Powder solubility ≥99%
Packaging format
Customizable Certification ISO 9001, ISO 14001, ISO 45001, CE, BSCI, ETL
The products produced by this egg white and yolk powder production line can be applied in multiple fields. In the food industry, it is widely used in pastries, bread, noodles, ice cream, meat products, etc., as a nutritional fortifier, emulsifier and foaming agent. In the health supplement industry, it is an important raw material for protein supplements and infant complementary foods. In addition, it can also be applied in the cosmetics industry, such as in the production of protein shampoos, facial masks, etc.
| Machine Name | Voltage | Power | Material | Size |
| Egg cleaning and drying machine | 220V | 2.1kw | Stainless steel | 2840*550*1400mm |
| Egg white and yolk separator | 220V | 0.4kw | Stainless steel | 1700*980*1280mm |
| High pressure homogenizer | 220V | 2.2kw | Stainless steel | 755*520*935mm |
| Pasteurization machine | 380V | 9kw | Stainless steel | 1400*800*1400mm |
| Centrifugal spray dryer machine | 380V | 17.5kw | Stainless steel | 2000*900*1900mm |
| Screw powder filling machine | 220V | 2.2kw | Stainless steel | 1424*980*1343mm |
Egg cleaning equipment
The physical contaminants such as feces, soil, feathers and bloodstains on the surface of eggshells are removed by the rolling brush roller to achieve efficient cleaning.Egg white and yolk separator
Break the washed and dried eggs and precisely separate the egg whites from the yolks. Automatic egg beating and high separation accuracy.
High-pressure homogenizer
Homogenize the separated egg liquid. Break the fat globules into extremely tiny particles and evenly disperse them throughout the liquid. Improve product quality.
Pasteurization machine
Low-temperature sterilization is carried out on the homogenized egg liquid. Maximize the retention of protein activity and nutritional value in the egg liquid. Precise temperature control and efficient heat recovery.
Centrifugal spray dryer
The liquid egg liquid is transformed into solid powder, with instant drying and controllable product properties.
Screw powder filling machine
Package the powder. Precise measurement, automatic filling, heat-sealing technology sealing, filling accuracy greater than 99.7%.
Closed & Hygienic Processing: Enclosed transfer and food-grade stainless steel design help reduce contamination and keep production cleaner.
Gentle Pasteurization: Precise time–temperature control improves food safety while preserving key properties like color, emulsification, and flavor.
Efficient Drying to Stable Powder: Optimized drying system delivers consistent moisture, better flowability, and reduced caking during storage.
Consistent Product Quality: Better control of particle size, solubility, and emulsifying performance for reliable downstream applications.
Automation & Monitoring: Integrated control, alarms, and key-parameter monitoring reduce labor needs and minimize operating mistakes.
Flexible for Formulas & Packaging: Supports whole egg powder and yolk powder recipes, with options for different capacities and packaging formats.
Baking food factories: Whole egg powder is used in cakes, bread, cookies, egg tart liquid premixes, etc. to enhance flavor and structural stability.
Noodle/Instant food processing factory: Egg yolk powder is used to improve the color and texture elasticity of egg noodles, instant noodles, rice noodles/dried noodles, etc.
Mayonnaise and salad dressing production: Egg yolk powder has strong emulsifying ability and is suitable for large-scale condiments and compound sauces.
Pre-prepared food and meat product enterprises: It is used in powder coating/sizing, meatball/ham and other formulas to enhance adhesion and water retention.
Catering chains and central kitchens: Used for standardizing recipes (baking, seasoning, pre-mixed liquids), reducing the storage and egg-beating processes of fresh eggs, and lowering losses
A: Our standard lines are designed for capacities ranging from 3 to 5 tons of liquid egg input per 24 hours. We can customize the system, particularly the dryer size, to achieve higher outputs based on your specific project requirements.
A: We guarantee excellent solubility (> 99%). This is achieved through our high-pressure homogenizer which breaks down fat particles and our centrifugal spray dryer which creates uniform micro-particles, ensuring instant and complete dissolution in water.
A: Yes, absolutely. The line is highly versatile. The key is the automatic egg breaking and separation machine. By simply adjusting this machine, you can easily switch between processing whole egg, pure egg white, or pure egg yolk powder without any cross-contamination.
A: Our precision plate pasteurizer uses a controlled low-temperature, long-time method (e.g., 60-65°C). This specific temperature profile is scientifically proven to eliminate pathogens like Salmonella while preserving the functional and nutritional properties of the egg proteins.
A: The advanced spray drying and integrated fluidized bed system ensures a very low and stable final moisture content of less than 4-6%, which is critical for product shelf life and preventing caking.
A: Yes, it is a standard feature. The powder packaging machine can be equipped with an automatic nitrogen flushing system. This displaces oxygen inside the package, significantly extending shelf life by preventing oxidation and fat rancidity, especially crucial for yolk powder.
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