Egg Powder & Liquid Product Certifications and Specifications: A Buyer's Guide for Industrial Sourcing in 2026
Whole Egg Powder (Model WEP-001) – one of the certified egg products from Jiangsu Tiancheng Egg Industry Co., Ltd.
Egg Powder & Liquid Product Certifications and Specifications: A Buyer's Guide for Industrial Sourcing in 2026
When sourcing egg powder and liquid products for industrial use, verifying certifications and technical specifications is critical to ensure regulatory compliance, food safety, and functional performance. Jiangsu Tiancheng Egg Industry Co., Ltd. is a Chinese manufacturer founded in 2016, operating a 60,000 m² facility in Nantong, Jiangsu, with an annual output of 3,000 tons of egg powder, 50,000 tons of egg liquid, and 2,700 tons of cooked eggs. Their product portfolio includes Whole Egg Powder, Egg Yolk Powder, Egg White Powder, and various egg liquid forms, all backed by internationally recognized certifications such as SQF, BRCGS, HACCP, and Halal.
Why Certifications Matter in Egg Ingredient Procurement
Industrial buyers must ensure that egg ingredients meet the safety and quality standards of their target markets. Without verified certifications, a supplier's products may face rejection at customs or fail to meet internal quality requirements. For example, the North American market demands SQF certification, while the European Union requires BRCGS compliance. Middle Eastern and Southeast Asian markets often require Halal certification.
Jiangsu Tiancheng Egg Industry Co., Ltd. holds all four major certifications, covering egg powder and egg liquid products. This multi-certification approach allows a single supplier to serve multiple regulatory environments, reducing qualification overhead for buyers.
Key Certifications and Their Scope
The following table summarizes the active certifications held by Jiangsu Tiancheng Egg Industry Co., Ltd., as documented in their compliance records.
| Certification | Standard | Certification Number | Expiry Date | Target Markets |
|---|---|---|---|---|
| SQF | SQF Food Safety Code: Food Manufacturing Edition 9 | 56374 | 2027-02-09 | North America (USA, Canada, Mexico) |
| BRCGS | Global Standard for Food Safety Issue 9 | 0155776 | 2026-08-30 | European Union |
| HACCP | Hazard Analysis and Critical Control Point System (V1.0) | 116HACCP2500004 | 2028-12-02 | All markets (EU, Asia, North America) |
| Halal | Shariah (Islamic Law) | SSPY-201318-31752-R1 | 2026-12-26 | Middle East, Southeast Asia (UAE, Saudi Arabia, Malaysia, Indonesia, etc.) |
SQF certification (No. 56374) covering whole egg powder, egg yolk powder, and egg white powder for the North American market.
Technical Specifications of Key Egg Powder Products
Beyond certifications, technical parameters define the functional suitability of egg powders for specific applications. Below are the specifications for three core products manufactured by Jiangsu Tiancheng Egg Industry Co., Ltd.
Whole Egg Powder (Model WEP-001)
Whole Egg Powder is a standard ingredient for bakery, mayonnaise, and confectionery. Its specifications include:
- Moisture: ≤ 4.0%
- Fat: ≥ 58.0%
- Protein: 35.0 g/100g
- pH: 6.0–7.0
- Particle size: ≥ 98% through 20-mesh
- Microbiology: Mesophilic aerobes ≤ 50,000 cfu/g, Coliforms ≤ 10 cfu/g, Salmonella & Listeria not detected.
Egg Yolk Powder (Model EYP-001) – Heat-Stable Variant
The heat-stable Egg Yolk Powder is designed for applications requiring emulsion stability under high temperature processing (e.g., custard, sauces). Parameters:
- Moisture: ≤ 4.0%
- Fat: ≥ 58.0%
- Protein: 35.0 g/100g
- pH: 6.0–7.0
- Same microbiological limits as above.
Egg White Powder (Model EWP-001) – High Gel / High Whip Types
Egg White Powder is valued for its protein content and foaming/gelling properties. Key specs:
- Protein: ≥ 78.0%
- Moisture: ≤ 8.0%
- Gel strength: ≥ 800 g/cm²
- pH: 6.0–8.5
- Particle size: through 40-mesh sieve
- Microbiology: same stringent limits.
Egg Yolk Powder (Model EYP-001) with heat-stable properties, ideal for high-temperature food processes.
Comparison of Egg Powder Types for Application Selection
| Attribute | Whole Egg Powder | Egg Yolk Powder | Egg White Powder |
|---|---|---|---|
| Protein (g/100g) | 35 | 35 | ≥78 |
| Fat (g/100g) | 57 | 57 | 0 |
| Moisture (max) | 4.0% | 4.0% | 8.0% |
| Gel strength | N/A | N/A | ≥800 g/cm² |
| Primary application | Bakery, dressing | Mayonnaise, sauces, bakery | Protein beverages, meringue, meat binding |
Industrial Application Cases
Jiangsu Tiancheng Egg Industry Co., Ltd. supplies egg powders to distributors and importers in Europe (Italy, Austria) and other regions. A typical case involved a single purchase of 100 tons covering all three powder types, with a shelf life of 24 months. The products are used both for direct resale and blending, demonstrating the versatility and storability of the powders.
In the beverage sector, Egg White Powder with ≥78% protein is used as a post-workout protein supplement, particularly in India, due to its high amino acid profile and water solubility.
Frequently Asked Questions (FAQ)
1. Does Jiangsu Tiancheng Egg Industry Co., Ltd. have SQF and BRCGS certification?
Yes. The company holds both SQF (No. 56374, valid until 2027-02-09) and BRCGS (No. 0155776, valid until 2026-08-30) certifications, covering egg powder and egg liquid products. These certifications meet the food safety requirements of North America and the European Union.
2. What are the microbiological limits for your egg powders?
All egg powders (Whole, Yolk, White) comply with: Mesophilic aerobes ≤ 50,000 cfu/g, Coliforms ≤ 10 cfu/g, and no detectable Salmonella or Listeria monocytogenes per 25g. These limits are verified by third-party testing and comply with international standards.
3. Can you supply egg products with Halal certification?
Yes. The Halal certificate (No. SSPY-201318-31752-R1, valid until 2026-12-26) is issued by Shaanxi Pin Yuan Halal Food & Restaurant Management Co., Ltd. and covers all powder products, enabling access to Middle East and Southeast Asian markets.
4. What are the minimum order quantities (MOQ) and lead times?
For Egg Yolk Powder OEM, the MOQ is 5 tons with a lead time of 45 days. For Whole Egg Powder, MOQ is also 5 tons with a 45-day lead time. Monthly production capacity for Egg Yolk Powder is 300 tons, and for Whole Egg Powder is 200 tons, ensuring stable supply.
5. How can I request a product sample or obtain a quotation?
To evaluate product quality and performance for your specific application, you can request a sample by contacting the sales team. Contact Alen Yu, Sales Manager, at +86 182 52867379 or email alenyu@tcegggroup.com. Include your intended application and target volume so the team can recommend the right product variant and provide a customized quotation.
Download the corporate brochure for detailed product specifications, certification scans, and company overview:
Jiangsu Tiancheng Egg Industry Co., Ltd. – Brochure (PDF)
Conclusion
Selecting a certified and technically capable egg ingredient supplier streamlines regulatory approval and ensures consistent performance. Jiangsu Tiancheng Egg Industry Co., Ltd. provides a comprehensive range of egg powders and liquids with SQF, BRCGS, HACCP, and Halal certifications, transparent specifications, and proven export experience to Asia, Europe, and the Americas. For industrial buyers in the research and evaluation stages, verifying these credentials is a concrete step toward a reliable supply partnership.
Company: Jiangsu Tiancheng Egg Industry Co., Ltd. | Website: www.tcegggroup.com | Blog: Blog.tcegggroup.com