Powdered extract of Pacific oyster (magaki) from Japan's Seto Inland Sea, made by pressure-enzymatic hydrolysis: about 96% of the protein fraction under 3,000 Da (grade P, manufacturer's data), a CoA for every lot and a 3-year shelf life unopened. Free 50 g samples, MOQ 1 kg.
Tell us what you are developing and which documents you need. We reply from Japan within one working day with the product specification, SDS and the CoA of the current lot.
Oyster meat is hydrolysed with enzymes under 60 MPa of pressure, then blended with dextrin, sterilised and spray-dried. The pressure step breaks most of the protein into short peptides; a dried whole-oyster powder keeps its protein largely intact. That is the main structural difference between the two types of oyster ingredient.
Step 1 · raw material
Shucked oyster meat, Seto Inland Sea
Step 2 · 90 °C, 30 min
Pre-treatment before hydrolysis
Step 3 · 60 MPa, 60 °C, 24 h
Microbial protease, processing aid
Step 4 · 90 °C, 30 min
Stops the enzyme
Step 5 · carrier
Dextrin from cassava, 33% of grade P
Step 6 · 90 °C, 30 min
Before drying
Step 7 · drying
Liquid extract to powder
Step 8 · 42 mesh
Fine, uniform powder
The grade on this page. Other grades, where available, are specified on request.
Example lot values are published in the developer's guide below. They are an example, not a specification; your lot's CoA governs.
A Japanese trading company selling directly to brand owners and contract manufacturers. No distributor layer between you and the documents.
Every shipment travels with the Certificate of Analysis of its own lot, with the measured values and the full safety panel.
A small first order lets you run a pilot batch before committing to bulk. Larger volumes are quoted by volume and delivery terms.
For registered companies developing a product. Tell us the format you plan and we will say honestly what to expect.
After payment is received. Freight quoted on request. Specification and SDS before you order, CoA with the goods.
If you are comparing ingredients for a new SKU, these questions separate one material from another quickly.
A dried whole-oyster powder and an enzymatic extract are different materials, even when both are labelled "oyster".
Ask for the hydrolysis method and the molecular-weight profile of the protein fraction.
Ask whether a carrier is used and what it is, so your label matches the material.
Oyster is a natural raw material, so lot-by-lot data matters more than a brochure figure.
Oysters take up elements from their waters, so check that every lot is tested.
Ask whether the material has been analysed for diarrhetic and paralytic shellfish toxins, and for which lots. Our example lot analysis includes both.
Ask for the shelf life and storage conditions in the original packaging. A small first order lets you run a pilot batch before you commit to bulk.
What each component is, what the processing changes, and what published research on the raw material has examined. No health claims; references on request.
Every lot ships with its own Certificate of Analysis. It shows the measured glycogen, taurine and zinc for that lot, together with the safety panel.
Like any oyster ingredient, the extract follows its raw material: values move with the season and the harvest. That is why we give you the figures of the lot you actually receive rather than one fixed number. As a guide, grade P typically carries about 17% glycogen and about 1.8% taurine; zinc is reported on each lot's CoA.
Glycogen, taurine and zinc are not specification limits; each lot's CoA reports the values measured for that lot.
The values below are the measured results of one production lot analysed in 2023. They are an example, not a specification; the parameters and values for your lot are those reported on its own CoA.
We recommend capsules: the powder has a pronounced marine odour and taste. If you are planning another format, ask us first and we will tell you honestly what to expect.
For finished capsules, see our capsule OEM manufacturing page.
Not every product developer has worked with oyster before, and an oyster SKU is easier to build when you know what each component is and why formulators look for it. This section explains the main components of the extract, what the processing changes, and what published research on oyster raw material and on this type of processing has examined.
Glycogen is the form in which animals store glucose. In Pacific oysters, glycogen is stored over winter and drawn down as the gonads mature, so the composition of any oyster raw material changes through the year (Berthelin et al., 2000). Oysters build it up as an energy reserve and draw on it during spawning. In grade P, glycogen is typically about 17%, and the figure for your lot is on its CoA.
For a formulator, glycogen is part of what makes this an ingredient from a food source (oyster) rather than an isolated nutrient: the extract brings the carbohydrate reserve of the oyster together with its amino acids and minerals.
Taurine is a sulphur-containing amino acid that occurs naturally in seafood; marine animal tissues contain high levels of it. Grade P typically carries about 1.8% taurine, and the figure for your lot is on its CoA. Taurine is a familiar ingredient in supplement formulas, so an oyster extract lets a brand bring it in from a food source (oyster) rather than an isolated nutrient.
Oysters contain more zinc per serving than any other food (NIH Office of Dietary Supplements). In an extract, the zinc level follows the raw material and the season, so we do not publish one fixed number: the measured zinc for each lot is on its CoA.
Zinc is one of the most widely used minerals in general wellness and multi-mineral formulas. Which statements a finished product may make about zinc depends on the market and on the amount per daily dose, so check your local rules, or ask us for the lot data you need for that calculation.
Proteins are long chains of amino acids. Enzymatic hydrolysis cuts these chains into shorter pieces called peptides. Their size is measured in daltons (Da): a peptide of 3,000 Da is a chain of roughly 25 amino acids. In grade P, about 96% of the protein fraction is below 3,000 Da (manufacturer's data), while a dried whole-oyster powder keeps its protein largely as intact, long chains.
Protein hydrolysates are also studied in food science for how their peptides bind minerals such as zinc. That research uses other proteins and laboratory models; it is not a measurement of our extract.
For another peptide ingredient in our range, see fish collagen tripeptide.
A few examples from peer-reviewed journals on oyster raw material and on the processing used for this ingredient:
These studies describe oyster biology and food-processing technology; they are not tests of our ingredient. No clinical or efficacy studies have been carried out on this ingredient itself. Claims rules differ by market, so your regulatory team or consultant should confirm what your label and marketing may say.
Both start from the same animal, and both vary with the season. The real difference is in the processing.
A dried whole-oyster powder is oyster meat with the water removed. Its protein stays largely intact, and on a label it can be a single ingredient.
Our extract is hydrolysed with enzymes under pressure, so most of the protein arrives as short peptides, and it is spray-dried on a dextrin carrier. On a label it reads as oyster extract and dextrin. It has a 3-year shelf life unopened when stored in a cool, dark place, and every lot comes with its own CoA.
Brands choosing between the two usually weigh three things: how the ingredient reads on their label, which protein form fits their product story, and how much lot-by-lot documentation their QC team wants.
The oysters are Pacific oysters (magaki, Crassostrea gigas) farmed in Japan's Seto Inland Sea. Processing into extract and powder takes place in Japan, and Iizuka Shoukai exports the finished ingredient from Japan.
Start at the minimum order. Free sample. Specification, SDS and lot CoA on request.
Request a sample or quotationEvery lot ships with its own Certificate of Analysis. It shows the measured glycogen, taurine and zinc for that lot, together with the safety panel.
Like any oyster ingredient, the extract follows its raw material: values move with the season and the harvest. That is why we give you the figures of the lot you actually receive rather than one fixed number. As a guide, grade P typically carries about 17% glycogen and about 1.8% taurine; zinc is reported on each lot's CoA.
Glycogen, taurine and zinc are not specification limits; each lot's CoA reports the values measured for that lot.
The values below are the measured results of one production lot analysed in 2023. They are an example, not a specification; the parameters and values for your lot are those reported on its own CoA.
We recommend capsules: the powder has a pronounced marine odour and taste. If you are planning another format, ask us first and we will tell you honestly what to expect.
For finished capsules, see our capsule OEM manufacturing page.
Not every product developer has worked with oyster before, and an oyster SKU is easier to build when you know what each component is and why formulators look for it. This section explains the main components of the extract, what the processing changes, and what published research on oyster raw material and on this type of processing has examined.
Glycogen is the form in which animals store glucose. In Pacific oysters, glycogen is stored over winter and drawn down as the gonads mature, so the composition of any oyster raw material changes through the year (Berthelin et al., 2000). Oysters build it up as an energy reserve and draw on it during spawning. In grade P, glycogen is typically about 17%, and the figure for your lot is on its CoA.
For a formulator, glycogen is part of what makes this an ingredient from a food source (oyster) rather than an isolated nutrient: the extract brings the carbohydrate reserve of the oyster together with its amino acids and minerals.
Taurine is a sulphur-containing amino acid that occurs naturally in seafood; marine animal tissues contain high levels of it. Grade P typically carries about 1.8% taurine, and the figure for your lot is on its CoA. Taurine is a familiar ingredient in supplement formulas, so an oyster extract lets a brand bring it in from a food source (oyster) rather than an isolated nutrient.
Oysters contain more zinc per serving than any other food (NIH Office of Dietary Supplements). In an extract, the zinc level follows the raw material and the season, so we do not publish one fixed number: the measured zinc for each lot is on its CoA.
Zinc is one of the most widely used minerals in general wellness and multi-mineral formulas. Which statements a finished product may make about zinc depends on the market and on the amount per daily dose, so check your local rules, or ask us for the lot data you need for that calculation.
Proteins are long chains of amino acids. Enzymatic hydrolysis cuts these chains into shorter pieces called peptides. Their size is measured in daltons (Da): a peptide of 3,000 Da is a chain of roughly 25 amino acids. In grade P, about 96% of the protein fraction is below 3,000 Da (manufacturer's data), while a dried whole-oyster powder keeps its protein largely as intact, long chains.
Protein hydrolysates are also studied in food science for how their peptides bind minerals such as zinc. That research uses other proteins and laboratory models; it is not a measurement of our extract.
For another peptide ingredient in our range, see fish collagen tripeptide.
A few examples from peer-reviewed journals on oyster raw material and on the processing used for this ingredient:
These studies describe oyster biology and food-processing technology; they are not tests of our ingredient. No clinical or efficacy studies have been carried out on this ingredient itself. Claims rules differ by market, so your regulatory team or consultant should confirm what your label and marketing may say.
Both start from the same animal, and both vary with the season. The real difference is in the processing.
A dried whole-oyster powder is oyster meat with the water removed. Its protein stays largely intact, and on a label it can be a single ingredient.
Our extract is hydrolysed with enzymes under pressure, so most of the protein arrives as short peptides, and it is spray-dried on a dextrin carrier. On a label it reads as oyster extract and dextrin. It has a 3-year shelf life unopened when stored in a cool, dark place, and every lot comes with its own CoA.
Brands choosing between the two usually weigh three things: how the ingredient reads on their label, which protein form fits their product story, and how much lot-by-lot documentation their QC team wants.
The oysters are Pacific oysters (magaki, Crassostrea gigas) farmed in Japan's Seto Inland Sea. Processing into extract and powder takes place in Japan, and Iizuka Shoukai exports the finished ingredient from Japan.
Pacific oyster (magaki) meat from Japan's Seto Inland Sea is hydrolysed with enzymes under high pressure (60 MPa), combined with dextrin as a carrier, heat-sterilised and spray-dried. On grade P, about 96% of the protein fraction is below 3,000 Da (manufacturer's data).
Price: 280 USD per kg for the 1 kg minimum order; for larger orders the price is quoted according to volume, and freight is quoted on request. Samples are 50 g and free of charge for registered companies developing a product. The minimum order is 1 kg, packed in 1 kg aluminium bags; larger volumes are also supplied in 10 kg bags. Orders ship 1-1.5 weeks after payment is received.
Capsules. If you are planning another format, ask us first and we will tell you honestly what to expect.
Yes. Like any oyster ingredient, the extract follows the season and the harvest. Every lot ships with its own Certificate of Analysis, so your QC sees the measured glycogen, taurine and zinc for the lot you actually receive.
