Safety of egg membrane hydrolysate as a novel food pursuant to Regulation (EU) 2015/2283

摘要

Following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies ( ) was asked to deliver a scientific opinion on egg membrane hydrolysate as a novel food ( ) pursuant to Regulation ( ) 2015/2283. The is a water‐soluble hydrolysate of egg membrane, produced by alkaline treatment of the thin layer lining the shells of chicken eggs. The main constituents of the are elastin, collagen and glycosaminoglycans. The information provided on the production process, batch‐to‐batch variability, composition and specifications of the is sufficient and does not raise safety concerns. The is proposed to be used as a food supplement for adults, at a maximum daily amount of 450 mg. The consumption of the is not nutritionally disadvantageous. One human study, which was not designed for safety but included a number of endpoints pertaining to safety, did not raise safety concerns. The Panel considers that taking into account the information provided and considering the nature, the source and the production process of the , there are no safety concerns for the at the proposed conditions of use. The Panel concludes that the , egg membrane hydrolysate, is safe as a food supplement at a dose of 450 mg/day. The target population for the is the general adult population.