CAVIAR COLLAGEN
COLLAGEN FROM THE WHOLE YASTYK
Collagen is the protein that holds living tissue together. In the yastyk it forms the follicle walls and membranes that cradle every egg: the tissue that granular caviar screens out and throws away.
We keep it. Our patented process takes the whole yastyk into caviar oil and caviar extracts, so the collagen comes too, together with the lipids and proteins it was built to work alongside. The collagen concentrates in the soluble fraction, derived mainly from the roe-sac tissue: Caviar Collagen Extract.
Caviar collagen, from caviar itself.
MEASURED, NOT ASSUMED
Eurofins Food Testing UK measured hydroxyproline, the amino acid that marks collagen, in both of our extracts.
Caviar Collagen Extract: 11 g collagen per 100 g
Insoluble Extract: 3.7 g collagen per 100 g
These figures use the conservative factor set for meat collagen (ISO 3496). Fish collagens carry less hydroxyproline, so the true figure is likely higher. Cross-checked against glycine, our best estimate is about 14 g per 100 g in the Caviar Collagen Extract, nearly a fifth of its protein.
SIX COLLAGENS, NOT ONE
Most collagen supplements are type I, from fish skin or animal hide. Mass spectrometry finds six collagen types in our extracts, led by types IV and VI, which make up about three-quarters of the collagen identified. Where each is found in the body:
Type IV — the network collagen of basement membranes, including the junction between the outer and inner layers of the skin.
Type VI — the beaded collagen of the dermis, which anchors cells and links collagen fibres together.
Type XXVIII — a basement-membrane collagen.
Type XII — sits on collagen fibres and helps organise them.
Type I — the main structural collagen of skin, bone and tendon.
Type XVIII — a basement-membrane collagen.
THE MATRIX AROUND IT
Collagen never works alone. The yastyk also carries the proteins that organise it:
Decorin and lumican — set the spacing and thickness of collagen fibres.
Fibrillin-1 — builds the microfibrils of elastic tissue.
Nidogen-1 — links basement membranes together.
These are the collagens and matrix proteins of the follicle wall. Commercial caviar shows only traces of type VI collagen. The whole yastyk keeps all of it.
MORE THAN COLLAGEN
Caviar collagen arrives with the rest of the yastyk. Compared with the eggs alone, the whole yastyk holds:
3× the sphingomyelin — the barrier lipid of skin.
8× the phytosphingosine-type sphingolipids — the family that builds ceramides.
25–50× the structural proteins — the collagens and the matrix that holds them.
And phospholipids, the form in which caviar carries its omega-3s. Our Caviar Oil carries the lipid side of the yastyk; our extracts carry the protein side. Together, they are the whole of it.
EVERY ESSENTIAL AMINO ACID
Our Caviar Collagen Extract is 79% protein and our Insoluble Extract 60%, measured by Eurofins. Both are high in protein.
Both carry all nine essential amino acids, including leucine and lysine, alongside the glycine, proline and hydroxyproline that collagen is built from.
Collagen and complete protein, from one ingredient: caviar.
BEAUTY FROM WITHIN
Stir half a teaspoon of food-grade Caviar Collagen Extract into a smoothie, yoghurt or a glass of water each day. It dissolves completely.
Pair it with fruit rich in vitamin C, such as kiwi, orange or strawberries. Vitamin C contributes to normal collagen formation for the normal function of skin.
ON SKIN AND HAIR
HOW WE MEASURED IT
Collagen content — hydroxyproline by Eurofins Food Testing UK, converted at a factor of 8 (ISO 3496), with an independent glycine cross-check.
Collagen types — mass-spectrometry proteomics of our soluble and insoluble extracts.
Protein and amino acids — Eurofins: Dumas protein and a full amino-acid profile.
Yastyk versus eggs — lipidomic and proteomic profiling of yastyk tissue against granular roe.
Methods and papers: The Science and Research and Patents.
WHY IT MATTERS
The collagen market is built on type I, from fish skin and animal hide.
Caviar collagen is something different: the basement-membrane and dermal-matrix collagens of the yastyk, in the company they keep in nature, with sphingolipids, phospholipids, matrix proteins and complete protein.
Ten years of research. One ingredient. 100% caviar.