What do manufacturers attempt to remove from krill oil to mitigate the risk for people with confirmed shellfish allergies?

Proteins that typically trigger allergic reactions

For consumers with known allergies, especially to crustaceans, the critical step in preparing krill oil for consumption is the rigorous purification process performed by manufacturers. The primary goal during this processing is to minimize the risk of an allergic event by eliminating the specific components of the krill that induce hypersensitivity reactions. These components are the proteins naturally present in the shellfish. Although extensive purification efforts are made to strip away these allergenic proteins, the acknowledgement that a residual risk always exists underscores why individuals with severe shellfish allergies are strongly advised to avoid the supplement entirely.