Sodium hyaluronate is produced by fermentation of Streptococcus Mauritius veterinary subspecies with glucose, yeast powder and peptone as the medium, and is the sodium salt of a glycosaminoglycan composed of D-glucuronide and N-acetyl-D-glucosaminoglycan disaccharide units, a straight-chain macromolecular polysaccharide.



New food ingredients of sodium hyaluronate

Sodium hyaluronate and products with it as a major component are currently permitted to be added to foods or dietary supplements in Japan, Korea, the United States, the European Union, Australia, New Zealand and Brazil.

Due to its unique molecular structure, hyaluronic acid has strong water retention, lubricity, viscoelasticity and film-forming properties. Hyaluronic acid also has strong biological applications, such as anti-inflammatory, wound repair, antioxidant, and cardiovascular production promotion. These properties have led to a wide range of applications in various fields such as cosmetics, ophthalmology and orthopedics.

Sodium hyaluronate can be used in health food, milk and dairy products, beverages, alcohol, cocoa products, chocolate and chocolate products (including cocoa butter chocolate and products) and confectionery, frozen beverages