Pasteurized egg powder is a versatile ingredient that allows for use in multiple gastronomic applications, from bakery and pastry products to ready-meals and sauces. This product is obtained through a spray-drying process of hen eggs, ensuring its preservation and extending its shelf life. To reconstitute the egg, 250 g of egg powder must be mixed with 750 g of water, equivalent to 1 kg of traditional egg. It has a soft orange color that is maintained in its applications. This powder is perfect for use in industries, such as in the production of ice creams, mayonnaise, baby food, and mixes for formulations. It is recommended to mix it with other powdered ingredients before reconstitution for better results. Although it is a product that does not contain gluten as an ingredient, there is a potential risk of traces due to cross-contamination during handling in facilities that deal with other allergens. It is important to store the product in a cool, dry place, away from strong odors and sources of contamination to preserve its properties.