GF Ovodry has represented since its foundation in 1993 something unique in the world of egg derivatives, being totally and exclusively dedicated to the production of spray dried egg whites; this commitment to just one single product has led to the production of several grades and types, each of them planned and produced to best satisfy a specific production need. GF Ovodry may therefore represent themselves as preferential partner for all the companies that, in Italy and abroad, require dried egg whites. This is because of their quality policy, totally dedicated to achieving:

Constant search for the best product for each type of production

Most careful checking of the raw materials

Excellence of the production equipment, many components of which were built to their own in-house design and which were all conceived with the most important contribution of the technical staff

Use of absolutely natural native liquid egg whites, not deprived of any enzymes and/or proteins, which is, if not unique, at least most unusual among producers of dried egg whites, at least within the European Union

Meticulous testing of all raw materials and finished products for chemical, physical, functional and microbiological parameters, made both in the most advanced in-house laboratory and in outside one, approved by the Ministry of Health.

In addition to all the mandatory Italian and European permits and authorizations GF Ovodry, which pays the highest attention to the fundamental concerns of the food industry – product safety, total traceability and consumer protection – are since November 1999 ISO 9001:2008, since 2004 also certified BRC Highest level and  since 2009 also approved for organic production and from 2015 in the possession of the IFS Food it is also in possession of Kosher and Halal approvals.


The removal of the water content as mean to increase the life of foodstuffs has been tried for a long time by the humans; it is therefore most likely that its origins for eggs go back to time unmemorable. It is however sure that patents for dehydrating eggs were granted in the United States already at the end of the 19th Century; China is the country where it is acknowledged the first mass production of dried egg products, mostly aimed at the export market. The first drying of egg white only were most probably made always in China, around 1910, and the process was to pour liquid whites into trays which were left out in sunshine, to dry; the finished product, most defective from the organoleptic and microbial safety points of view, at the time taken in no consideration as all, was exceptional for functionality, with whipping and stability even better than the raw material from which is was made. The technology for an appropriate drying of eggs greatly benefited from the 2nd World War, mostly in the United States, to make available to the troops and the civilians a highly nutritive foodstuff freed from the problems of fragility and availability. The research for new technologies is still being made nowadays.

Applications of egg albumin powder

Egg albumen is made up of about 10% proteins and of about 1% glucose – everything else is water; it is therefore apparent that the food industry is interested just in the solid matter, the proteins especially. Egg albumen is a foaming agent with the property, if vigorously beaten, to enclose the air bubbles which are made during the beating process and to hold them for a relatively long period; these properties come from the proteins, the globulins especially, which give the whipping power (catching the air bubbles with consequent increase of volume), while ovomucine and lysozyme give stability to the foam (keeping the foam compact even after the beating is stopped), and ovoalbumin and conalbumin which coagulate at low temperatures and fix the structure of the foam after the cooking process, achieved without having to reach temperatures so high to affect taste and color of the finished product.

This is why it is so important that the dried product is intact and not deprived of any of the natural components, even if this brings for the dried egg whites manufacturer a relevant loss of income from potential sales of lysozyme, ovoalbumin and conalbumin to specific sectors of the food industry as well at to the pharmaceutical one.

Other uses instead enhance the binding capacity of the albumen protein, the property to hold together small particles of the same food or even particles of different foods; the individual tabs specifies list in detail the uses for which each type of albumin powder is most suitable.

Other usages on the contrary value the binding properties of egg white proteins, the power to keep together small particles of one foodstuff and even particles of different ones; each specification sheet list in detail the usages for which each grade is especially suited – without any wish of being exhaustive one can say that the two grades of binding product find their most typical applications in fish sticks, surimi, beef and pork sausages, frozen hamburgers, breaded foods, potato croquettes, batters, filled noodles, diet and high protein foodstuffs for sportsmen and body builders, pet foods, wine clarifiers and tannery products.

More suited to make the foam described above are the grades which are called “Extra High Whipping” and “High Whipping” which find applications in the production of meringues, soft and hard nougat, morenköpfen, ice cream, bakery mixes and sorbets.