Which foods commonly use dried egg products as ingredients?

Dried egg products are widely used in the food industry due to their convenience, storage stability, and functional properties, such as foaming and emulsification. Common food products that utilize these ingredients include:

• Bakery products: Dried eggs are frequently used in cake mixes and other baked goods to provide structure, texture, and color.12
• Salad dressings: Dried egg products are incorporated into various dressings to assist with emulsification.1
• Pasta: Dehydrated eggs are commonly used as an ingredient in the production of pasta.1

These products are available in several forms, including dried egg white solids, instant egg white solids, stabilized whole egg solids, and various blends of whole egg or yolk with sugar or corn syrup. By using these processed forms, food manufacturers can achieve results functionally equivalent to fresh eggs while benefiting from easier shipping and a longer shelf life.12