Eggshell Membrane Powder

Eggshell membrane is the thin fibrous layer that lines the inside of a hen's eggshell. Thovek's powder is produced by separating that membrane from the shells of Gallus gallus domesticus eggs, a by-product stream of the egg-breaking and hatchery industry, then partially hydrolysing, drying and milling it. The result is a protein-dominant material, not an extract of any single molecule: assay runs not less than 85% protein by Kjeldahl (N x 6.25) and typically 88 to 92%, with hydrolysed water-soluble grades at 90% and above. The protein fraction is a crosslinked matrix rather than a simple isolate. It contains collagen types I, V and X, with collagen reported at up to about 25% of dry weight, plus elastin carrying its characteristic desmosine and isodesmosine crosslinks, and a set of naturally occurring glycosaminoglycans: hyaluronic acid and chondroitin sulfate each up to roughly 2%, and glucosamine up to roughly 1%. None of these are added; they are what the membrane is made of, and their levels move with the raw material rather than being standardised to a target. Allergen and origin status is the single most important commercial fact about this ingredient. It is egg-derived, so EGG must be declared as an allergen under EU Regulation 1169/2011 Annex II, US FALCPA and the equivalent rules in most other markets, and residual egg white protein can be present as a processing carry-over. It is animal-derived and therefore ovo-vegetarian but NOT vegan, and it can never be sold into a vegan-labelled SKU. There is no bovine, porcine, marine, fish, crustacean, milk, soy, gluten or nut input, which makes it straightforward for halal and kosher programmes subject to the certifying body's own audit of the egg supply chain. Salmonella control is the critical microbiological point for any egg-derived powder and each batch is released against absence in 25 g. Two grades are offered: the standard partially hydrolysed powder, which is dispersible but largely water-insoluble and suited to capsules, tablets and dry blends, and an enzymatically hydrolysed water-soluble grade for sachets and liquid formats. Destination regulation differs sharply and must be checked before you commit to a market. In the EU, egg membrane hydrolysate produced by enzymatic hydrolysis was authorised as a novel food by Commission Implementing Regulation (EU) 2026/1427 for food supplements for the general adult population at up to 500 mg per day, but that authorisation is data-protected to the applicant, Eggnovo SL, for five years, so a second operator needs its own authorisation or the applicant's consent; non-hydrolysed membrane powder has no separate authorisation of its own. In the United States, a GRAS notification has been filed for partially hydrolysed eggshell membrane powder from chicken eggshells. Thovek describes composition and supplies documentation only, and makes no therapeutic or disease claim for the material.