1. Appearance and Color: Light yellow or pale yellow with uniform color; exists as a loose powder or easily crumbled lumps, free from visible foreign impurities.

2. Aroma and Taste: Possesses the natural aroma characteristic of whole egg powder; free from off-odors or rancidity. Reconstitution Ratio: Typically, 1 part whole egg powder mixed with 3.25 parts water yields 4.25 parts liquid whole egg.

3. Strong Emulsification: Rich in lecithin, enabling effective blending of water and oil; commonly used to enhance the texture of ice cream, mayonnaise, and baked goods.

4. Foaming and Gelling Properties: Retains excellent foaming and heat-induced gelling capabilities; suitable for making cakes, cookies, noodles, and batters for meatballs.

5. Convenient Storage and Transport: Compared to fresh eggs, whole egg powder is compact, easy to store and transport over long periods, and minimizes the risk of breakage.