Egg productDry · Fine powder Medium data confidence

Whole egg powder

Whole egg powder is used in boilie formulation mainly as a protein source, fat source, binder, hardener, egg replacer and emulsifier. Typical dosage is expressed as a percentage of the dry mix.

Also known as: egg powder, whole egg, dried egg

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Recommended inclusion

Minimum: 2%
Typical: 5.5%
Maximum: 10%
Absolute maximum: 15%

0% 2%–10% ideal 15%+ too dominant too much

Above the recommended maximum the mix becomes harder to balance. Treat the absolute maximum as a hard ceiling.

Nutritional estimates

per 100 g dry · estimated

Protein 48%

Fat 43%

Carbs 2%

Ash 4%

Moisture 4%

Energy 2450 kJ/100g

Functional properties

Binding strength 9/10

Digestibility 9/10

Solubility / leakage 4/10

Natural attraction 6/10

Hardening 8/10

Softening 4/10

Texture opening 2/10

Cold water suitability 6/10

Warm water suitability 8/10

Buoyancy -1/10

Clouding 3/10

Oiliness 9/10

Processing tolerance 9/10

Roles

Protein sourceFat sourceBinderHardenerEgg replacementEmulsifier

Allergens

Eggs

Data confidence: Medium

Estimates from ingredient data — practical guidance, not laboratory analysis.

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