Dried egg products — produced by spray-drying or pan-drying whole eggs, yolks, or whites — are a high-value ingredient for the baking, pasta, and food-manufacturing industries, where consistent protein functionality and extended shelf life are priorities. USDA FSIS regulates imported dried egg products, requiring that shipments originate from approved foreign establishments and undergo reinspection at the US port of entry. Moisture content and solubility specifications are critical quality parameters that buyers specify contractually, and deviations can affect both functionality in end-use applications and classification accuracy. Importers should distinguish dried whole eggs from dried egg whites (albumen), as the latter may classify under a separate SITC heading.

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