Sodium Hyaluronate

Sodium hyaluronate, commonly known as hyaluronic acid, is a linear mucopolysaccharide naturally present in the human body. For a long time, it has held a central position in medical aesthetic fillers and high-end skincare products, earning the title of "natural moisturizing factor" due to its powerful moisturizing and lubricating properties. However, with the approval by China's National Health Commission in 2021 as a new food ingredient, the application boundaries of sodium hyaluronate have been completely broken, transitioning from external skincare to the vast new realm of "cosmetic and food dual sourcing.".
In the food industry, sodium hyaluronate exhibits multiple functions that surpass traditional understanding. Its high-molecular-weight structure forms a hydrophilic gel network, theoretically capable of binding up to 1,000 times its own weight in water. In the culinary and flavoring sector, this property enables "physical freshness preservation"-reducing moisture loss during meat cooking and adsorbing impurities to enhance clarity in soups. Research has also found that sodium hyaluronate can increase the sensitivity of umami receptors to sodium glutamate, allowing for over 30% reduction in salt usage while maintaining the same level of umami flavor. In baking and dairy products, it improves texture, enhances water retention, and delays aging. In functional beverages and gummies, it serves as a core oral beauty ingredient, embodying the health-oriented concept of "nourishing the body from within.".
The safety of sodium hyaluronate has been widely recognized in major global markets, including the EU, the US, Japan, and South Korea, where its use in ordinary foods and dietary supplements is permitted. Available products include sodium hyaluronate beverages, jellies, gummies, yogurt, and baked goods. The recommended daily intake typically ranges from 20 to 200 mg, with no adverse effects observed at the recommended dosage. Multiple double-blind randomized controlled trials have demonstrated that oral sodium hyaluronate can effectively improve skin hydration, elasticity, and wrinkle depth, alleviate dry eye symptoms, and provide protective effects on cartilage while reducing pain in patients with osteoarthritis.
Currently, the global food-grade sodium hyaluronate market is rapidly expanding at an annual compound growth rate exceeding 13%. For food manufacturers, the introduction of sodium hyaluronate not only optimizes ingredient lists but also presents strategic opportunities for product functional upgrades and differentiated competition. Selecting sodium hyaluronate raw materials with high purity, high molecular weight, and a complete traceability system is key to ensuring product quality and compliance.