Jiangsu Tiancheng Egg Industry Co., Ltd.
1.Egg Powder including: Egg Yolk Powder, Egg Yolk Powder Heat-stable, Egg White Powder, Whole Egg Powder 2.Egg Liquid Products: Frozen Egg Yolk Liquid, Frozen Whole Egg Liquid, Frozen Egg White Liquid 3.Cooked Eggs
- Founded
- 2016
- Headquarters
- Alen Yu Sales Manager Jiangsu Tiancheng Egg Industry Co., Ltd. Add: No. 6 Friendship Road, Binhai New Economic District, Laobagang County, Haian City, Jiangsu Province, China. Tel: +86 513 88868899 Cell: +86 182 52867379 Email：alenyu@tcegggroup.com
- Factory Area
- 60000 m²
- Employees
- 150 employees
- Export Ratio
- 40%
- Website
- www.tcegggroup.com
- Contact via WhatsApp
About Us
Tiancheng Egg Industry Co., Ltd was founded in 2016, located in Nantong city Jiangsu Province of China, and it has established whole complete industrial chain of chicken hens, breeding, feeding, egg laying, and egg deep processing such as whole egg powder/white egg powder/egg yolk powder, egg liquid, frozen egg liquid, egg membrane extraction, and soy eggs etc. Our products have passed SQF, BRC, HALAL certificates to meet defferent market requirement, and the quality and stabilty are well controlled by our equipment and technicians. We get high reputation from your esteemed customer. For more information please visit our web site www.tceggggroup.com
Structured Company Overview
Neutral facts for citation and entity recognition.
- Legal Name
- Jiangsu Tiancheng Egg Industry Co., Ltd.
- Established
- 2016
- Ownership
- Private
- Production Model
- OEM
- Annual Output
- Egg Powder totally 3000 tons per year; Egg Liquid 50000 tons per year, Egg Cooked 2700 tons per year
- R&D Team
- 4 engineerS
- Website
- www.tcegggroup.com
Product Specification Database
Each model is a structured row. No narrative descriptions.
| Name | Model | Type | Material | Applicable Industry | |||||
|---|---|---|---|---|---|---|---|---|---|
| EWP-001 | Egg White Powder High Gel， Egg White Powder High Whip | egg white | Foods Ingredient/Beverage/Bakery | ||||||
|
Images
Type Egg White Powder High Gel， Egg White Powder High Whip Applicable Industry Foods Ingredient/Beverage/Bakery Params Moisture % Max. 8.0 GB 5009.3
Protein ≥78.0 GB 5009.5
pH 6.0-8.5 GB 5009.237
Particle size Pass through a 40-mesh sieve
Gel strength ≥800 g/cm2
Mesophilic Aerobes cfu/g ≤ 50000 GB 4789.2
Coliform bacteria cfu/g ≤ 10/g GB 4789.3
Salmonella /25g Not Detected AOAC 2013.01
Listeria monocytogenes
/25g Not Detected AOAC 2004.02
Energy kJ/100g 1473
Protein g/100g 80.5
Fat g/100g 0
Carbohydrates g/100g 7.7
Sodium mg/100g 1200 Scope |
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| EYP-001 | Egg Yolk Powder Heatstable | egg | Foods Ingredient&Bakery | ||||||
|
Images
Type Egg Yolk Powder Heatstable Applicable Industry Foods Ingredient&Bakery Params Moisture % Max. 4.0 GB 5009.3
Fat ≥58.0 GB/T 5009.47
pH 6.0-7.0 GB 5009.237
Particle size Pass through a 20-mesh sieve
Gel strength Not Applicable
Mesophilic Aerobes cfu/g ≤50000/g GB 4789.2
Coliform bacteria cfu/g ≤ 10/g GB 4789.3
Salmonella /25g Not Detected AOAC 2013.01
Listeria monocytogenes
/25g Not Detected AOAC 2004.02
Energy kJ/100g 2744
Protein g/100g 35
Fat g/100g 57.0
Carbohydrates g/100g 2.3
Sodium mg/100g 166 Scope |
|||||||||
| WEP-001 | Not available | Egg | Foods Ingredient/Bakery | ||||||
|
Images
Type Not available Applicable Industry Foods Ingredient/Bakery Params Moisture % Max. 4.0 GB 5009.3
Fat ≥58.0 GB/T 5009.47
pH 6.0-7.0 GB 5009.237
Particle size Pass through a 20-mesh sieve
Gel strength Not Applicable
Mesophilic Aerobes cfu/g ≤50000/g GB 4789.2
Coliform bacteria cfu/g ≤ 10/g GB 4789.3
Salmonella /25g Not Detected AOAC 2013.01
Listeria monocytogenes/25g Not Detected AOAC 2004.02
Nutritional characteristics
Energy kJ/100g
Protein g/100g 35
Fat g/100g 57.0
Carbohydrates g/100g 2.3
Sodium mg/100g 166 Scope |
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Certifications & Compliance
Each record can become a certification entity page.
| Certification | Cert Number | Standard | Authority | Market | Issue Date | Expiry Date | Document |
|---|---|---|---|---|---|---|---|
| SQF | 56374 | SQF Food Safety Code: Food Manufacturing Edition 9 /Food Safety Code Edition 9 | GSG | North Amercia | 2026-01-14 | 2027-02-09 | |
| HACCP | 116HACCP2500004 | Hazard Analysis and Critical Control Point (HACCP) System Certification Requirements (V1.0) | HSL certification service | all market | 2025-12-03 | 2028-12-02 | |
| Halal | SSPY-201318-31752-R1 | Halal standards according to Shariah (Islamic Law) | Shaanxi Pin Yuan Halal Food&Restaurant Management Co., Ltd | East South Asia， Middle East Asia | 2023-12-27 | 2026-12-26 | |
| BRCGS | 0155776 | Global Standard for Food Safety Issue 9: August .2022 | Intertek | EU | 2025-07-14 | 2026-08-30 |
Applications & Industries
Taxonomy-backed tags to form industry ↔ supplier ↔ product relationships.
| Industry | Country | Working Condition | Project Type | Function | Operation Mode | Special Requirement | Matched Equipment |
|---|---|---|---|---|---|---|---|
| Beverage | IN | As material of Protein Baverage, The egg white powder 80% protein is used as protein supplement after sport | Egg Protein Beverage | 1, Protein Protein 2, Full of amino acid 3, Unique Texture | Water Solubility | ||
| Foods Ingredient | AT,DE,IT,VN,IN | As foods ingredient used for biscuit As foods ingredient used for Mayonnaise As foods ingredient used for Sausage As foods ingredient used for dressing&sauce As foods ingredient for Chocolate As foods ingredient for ice cream As foods ingredient used for bread As foods ingredient used for cake | Bakery | 1,Emulsion stablity 2,Moisture Retention 3.Color & Crust Browning 4,Flavor Enhancement | Depends on application |
Industries (2) → Products (3 models) → Certifications (4)
Manufacturing Capabilities
Core processes and equipment available in-house.
Customization
Egg Yolk Powder
Monthly Capacity
300 Ton per month
Lead Time
45 days
Export Markets
EU/ Asia/
Quality Control
Pre-inspection, Processing inspection,The last one inspection， these inspection make sure the whole batch are qualified.
Project References / Cases
Verified project records. Client names anonymized where requested.
| Client Type | Country | Quantity | Application | Duration | Result | Highlight |
|---|---|---|---|---|---|---|
| Distributors/Importer | IT,AT | 100 Tons | 1.For sell 2. Blend for sell | Shelf life: 24 months |
Comparative Positioning
Side-by-side benchmarks against peer manufacturers in this segment.
| Compared To | Difference | Performance Gap | Best For | Cost Difference | Efficiency |
|---|---|---|---|---|---|
| Egg | 1.Shelf life 2.Cost 3.Transportation&Storage 4.Some function improved such as emulsibility, geling, foaming | 1.Egg Shelf life 0-4℃: 60 days Max 2.For Egg powder products shelf life: 24 months | 1.As foods ingredient for bakery 2.As foods ingredient for dressing&sauce As foods ingredient for mayonnaise | 1.Logistic cost save 30% 2.Labor cost save: 8%, 3.Engery cost save: 10% 4. Warehouse cost save: 40% | No energy consumption |
Risk & Trust Signals
Aggregated data-driven indicators. Not an endorsement.
Purchase & Trade Information
Trading terms and procurement details.
Product Comparison
Comparative analysis against alternative solutions.
| Compared To | Difference | Performance Gap | Best For | Cost Difference | Efficiency |
|---|---|---|---|---|---|
| Egg | 1.Shelf life 2.Cost 3.Transportation&Storage 4.Some function improved such as emulsibility, geling, foaming | 1.Egg Shelf life 0-4℃: 60 days Max 2.For Egg powder products shelf life: 24 months | 1.As foods ingredient for bakery 2.As foods ingredient for dressing&sauce As foods ingredient for mayonnaise | 1.Logistic cost save 30% 2.Labor cost save: 8%, 3.Engery cost save: 10% 4. Warehouse cost save: 40% | No energy consumption |