Amino-glyco Kviar

Amino-glyco Kviar at a glance

Amino-glyco Kviar is a caviar inspired active for luxury skin care. It combines hydrolyzed roe, the eggs of fish, with glycosaminoglycans and glycogen in water and glycerin, and it is preserved with phenoxyethanol. The INCI is Water, Glycerin, Hydrolyzed Roe, Glycosaminoglycans, Glycogen, Phenoxyethanol. The liquid is amber and clear with a characteristic marine odor, a pH of 5 to 8 and full solubility in water. It is produced in France by Cabiosa. The supplier recommends 1 to 10% in the active phase and asks that the material is kept at no more than 30 °C.

Three ingredients, one story

Hydrolyzed roe

Fish roe is a concentrated store of nutrients for a new life: proteins, lipids and minerals. Hydrolysis breaks the proteins into amino acids and peptides that dissolve in water and leave a soft, conditioning feel on the skin. Caviar has a strong luxury image, which makes this a favorite for premium lines.

Glycosaminoglycans

Glycosaminoglycans are long sugar chains that hold water. The best known of them is hyaluronic acid, and the skin has its own glycosaminoglycans in its support network. In a cosmetic they give a smooth, hydrating film.

Glycogen

Glycogen is the storage sugar of animals, a source of energy. In skin care it is used as a moisturizing and energizing ingredient for tired looking skin.

What it does

Together, the three parts build a nourishing, hydrating and smoothing profile. Products with Amino-glyco Kviar make skin look smoother, more supple and firmer, feel well hydrated and look more radiant. The luxury caviar story supports premium appearance-focused cosmetic creams and serums for mature skin.

How to formulate

Add the liquid to the active phase at the end of the process, when the batch has cooled to 30 °C or below. Stir gently until uniform. The material has a pH of 5 to 8, so check and adjust the final pH to about 5.5 to 6.5 for face care. The phenoxyethanol in the complex adds to the preservative system but does not replace a full preservative for the finished product. Strong caviar concepts often add marine collagen for a complete sea protein story and squalane for a rich, elegant skin feel. More luxury actives are listed in the cosmetic actives section.

Product ideas

Caviar night creams, firming serums, eye creams, luxury day creams, hydrating masks, neck creams and rich body creams are the main uses. Gift sets and premium spa lines can use the caviar name as a strong selling point.

Sample recipe: caviar firming night cream, 100 g

Distilled water 68.70 g, glycerin 3.00 g, glyceryl stearate and PEG-100 stearate 5.00 g, cetearyl alcohol 3.00 g, squalane 6.00 g, shea butter 4.00 g, caprylic/capric triglyceride 3.00 g, xanthan gum 0.30 g, Amino-glyco Kviar 5.00 g, preservative 1.00 g, fragrance 0.50 g, sodium hydroxide solution 0.50 g. Heat water and oil phases to 75 °C, emulsify, cool to 30 °C, add Amino-glyco Kviar, the preservative and fragrance, and adjust to about pH 6.

Labeling note

The complex contains fish roe, so it is not suitable for vegan products and should be declared clearly For formulators building consumer-facing cosmetics who avoid fish ingredients. The marine odor is mild at use level and is easy to cover with fragrance.

Working at low temperature

The limit of 30 °C means the complex should be the last addition to the batch. In a hot process cream, cool the emulsion fully under slow stirring before adding it. In a cold process gel or serum, it can be added at any point. Avoid storing finished products in warm places, and run the stability test at a moderate temperature as well as at 40 °C.

Storage

Store in a cool, dark place in a tightly closed container. A certificate of analysis comes with every lot.