Jiangsu Tiancheng details egg processing tech and global capacity

Jiangsu Tiancheng Egg Industry says aseptic breaking, cold-chain handling and low-temperature spray drying are helping it produce safer, more stable egg ingredients for industrial buyers. The company also highlighted its certifications, export reach and product specifications as demand rises for functional egg powders and liquid egg products.

Why it matters: - Industrial food buyers want egg ingredients that stay safe, stable and functional across bakery, beverage and food ingredient applications. - Tiancheng is positioning its processing methods as the reason its egg powders and liquid egg products can meet those needs at scale. - The company also points to export demand, with 40% of output shipped to Asia, the EU and the USA.

What happened: - Jiangsu Tiancheng Egg Industry Co., Ltd. outlined its processing system for egg powders and liquid egg products. - The company was founded in 2016 and is headquartered in Nantong, Jiangsu Province. - Tiancheng operates a 60,000 square meter facility with 150 employees. - Annual output includes 3,000 tons of egg powder and 50,000 tons of egg liquid. - The product line includes whole egg powder, egg white powder, egg yolk powder, frozen egg yolk liquid, frozen whole egg liquid and frozen egg white liquid. - Tiancheng said it holds SQF, BRC and HALAL certifications.

The details: - Tiancheng uses a fully automatic MOBA egg breaking, separating and filtering line in a closed, sanitized environment. - Eggs are washed, candled, automatically broken and separated before the liquid stream enters a heat exchanger for pasteurization. - The company says this aseptic handling lowers human contact and cross-contamination risk. - After pasteurization, egg liquid is rapidly cooled to below 4°C and moved through sterilized pipes into chilled storage tanks. - Frozen egg liquid products use swift freezing technology to preserve protein functionality and sensory properties. - For powder production, Tiancheng uses low-temperature spray drying with controlled inlet and outlet temperatures. - That process is intended to preserve protein integrity, gel strength and emulsifying properties while meeting moisture targets. - The company says its microbial closed-loop control system monitors critical control points from raw egg reception through final packaging. - Environmental swabbing, inline clean-in-place and regular microbiological testing support that system. - Representative production-record specifications include mesophilic aerobes at no more than 50,000 cfu/g for egg powders, coliform bacteria at no more than 10 cfu/g, and Salmonella and Listeria monocytogenes not detected in 25g samples. - Third-party laboratories verify those parameters. - Whole Egg Powder WEP-001 has moisture at or below 4.0%, protein at 35 g/100g, fat at 57.0 g/100g and energy of 2744 kJ/100g, and passes through a 20-mesh sieve. - Egg White Powder EWP-001 has protein at or above 78.0%, moisture at or below 8.0%, pH of 6.0–8.5 and gel strength of at least 800 g/cm², and passes through a 40-mesh sieve. - Egg White Powder is offered in High Gel and High Whip variants. - Egg Yolk Powder EYP-001 has fat at or above 58.0%, moisture at or below 4.0% and pH of 6.0–7.0. - The Heat-Stable egg yolk powder is designed to maintain emulsifying capacity under high-temperature processing. - Pasteurized egg liquid, including frozen forms, has a minimum shelf life of 12 months at -18°C. - Tiancheng also offers custom formulations such as salted egg liquid and sugared egg liquid. - The company also extracts eggshell membrane for nutraceutical uses.

Between the lines: - Tiancheng is framing process control as a competitive advantage, not just a hygiene requirement. - The combination of aseptic breaking, cold-chain management and low-temperature drying is aimed at keeping egg ingredients usable in demanding industrial formulas. - Certifications such as SQF, BRC and HALAL matter because global buyers often treat them as baseline supply-chain filters. - The product specs show a focus on functional performance, especially for whipping, gelling and emulsifying. - Tiancheng was recognized by WATT Global Media as a top-20 layer company in China in 2025, reinforcing its place in the integrated egg sector.

What's next: - Tiancheng is likely to keep targeting industrial bakery, beverage and nutrition markets with high-function egg ingredients. - The company is also betting that rising demand for safe, shelf-stable egg products will support further export growth. - Contact points listed in the release include Sales Manager Alen Yu, the company address in Haian City, Jiangsu Province, telephone +86 513 88868899, cell +86 182 52867379, email alenyu@tcegggroup.com, website More information, and WhatsApp +86 138 0239 9678.

The bottom line: - Tiancheng is using industrial-scale production and tightly controlled processing to compete on safety, stability and functionality in the global egg ingredients market.