SHINKENKO
Essensu Tamago egg shell membrane
About 80 to 85% of the components of the egg shell membrane are proteins. There are more than 500 types of them. Collagen alone occupies about 10% of the eggshell membrane and is the main component of the fiber structure.
Through special physical technology, the thin eggshell membrane can be separated from the eggshell. Then, low-temperature freeze-drying technology is used to completely retain the above-mentioned functional ingredients, transforming them into emerging health-care raw materials. The concept of "whole egg utilization" can not only create more economic value, but also reduce the generation of eggshell waste.
The function of egg shell membrane
Flexible joints
·Improvement of knee joint pain;
·Improvement of low back pain;
·Improving joint range of motion.
Beauty and beauty
·Reduces fine lines, wrinkles and crow's feet all around;
·Reduce the number and depth of wrinkles and improve skin pigmentation problems;
·Increase elastin and collagen;
·Replenishes skin moisture from the body, making skin supple and supple quickly;
·Significant improvement in hair thickness and reduction of hair breakage in twelve weeks.