Eggshell Membrane-Healthtake

Eggshells, typically discarded as food waste, have been found to contain valuable natural compounds. With advancements in biotechnology, researchers have developed gentle extraction technologies to remove bacteria, contaminants, and thin outer layers while preserving beneficial active ingredients. The result is eggshell membrane, a natural source of health-supporting nutrients such as hyaluronic acid.

Eggshell membrane is also notable for its collagen content. It naturally contains type I, V, and X collagen, which together account for about 15–20% of its total collagen composition. Type V and type X collagen are rarely found in other common sources, making eggshell membrane a unique nutritional material.

Promotes the body’s natural collagen renewal and repair process.
Supports fibroblast activity to help increase elasticity.
A naturally occurring supplement that provides soothing properties for the joints.
Helps maintain structure, reduce inflammation while having soothing properties.

Taiwan Regulatory Information

According to the Taiwan Food and Drug Administration (TFDA), the use of eggshell membrane as a food ingredient must comply with the following regulation:

The maximum daily intake for eggshell membrane used as a food ingredient is 500 mg.
Foods using egg shell membrane as a food ingredient should be labeled “Not recommended for use for pregnant and breastfeeding women, or individuals allergic to eggs.”