Chemical Properties of Sodium Hyaluronate

Sodium hyaluronate is composed of repeating units of glucuronic acid and N-acetylglucosamine connected via glycosidic bonds. Structurally, it is a linear polysaccharide with a molecular weight ranging from 10,000 to 10,000,000 Da, depending on its source and application. The molecule is hydrophilic due to its numerous hydroxyl groups, which contribute to its exceptional water-binding capacity—up to 1000 times its own weight in water. This property is critical for its biological functions, such as maintaining tissue hydration and elasticity. Depending on the molecular weight, it can be roughly divided into four categories: oligo, small molecular, medium molecular (regular), and high molecular. Its powder form is soluble in water, forming a transparent solution commonly found in concentrations of 1% and 0.5% in the market.

Methods of Production

The synthesis of sodium hyaluronate can be achieved through bacterial fermentation or enzymatic processes. Bacterial fermentation involves cultivating specific strains of Streptococcus zooepidemicus or genetically engineered bacteria capable of producing high yields of hyaluronic acid. Enzymatic methods utilize enzymes like hyaluronate synthase to catalyze the polymerization of glucuronic acid and N-acetylglucosamine. Our production of sodium hyaluronate utilizes biological fermentation, a well-established method known for its efficiency and scalability. This process involves cultivating specific strains of bacteria under controlled conditions. And these bacteria are adept at synthesizing hyaluronic acid through enzymatic processes, yielding high-purity sodium hyaluronate. This method is favored for its ability to produce consistent quality and quantity of the product, making it suitable for diverse applications in pharmaceuticals, cosmetics, and healthcare.

Usage of Sodium Hyaluronate in Food Additives

Sodium hyaluronate is recognized as a safe food additive by regulatory bodies in various countries, including the FDA in the United States and the EFSA in Europe. In the food industry, it serves several functional roles:

1. Thickening Agent: Sodium hyaluronate acts as a thickener, helping to increase the viscosity of liquid food products. This property is particularly useful in applications where a smooth texture or enhanced mouthfeel is desired, such as in sauces, soups, and beverages.

2. Stabilizer: It functions as a stabilizer, helping to maintain the structural integrity of food products over time. This can improve shelf life and prevent ingredients from separating or settling.

3. Moisture Retention: Similar to its role in skincare, sodium hyaluronate in food applications can help retain moisture, which is beneficial for maintaining freshness and texture in products like baked goods and confectionery items.

Market Trends and Future Outlook

The market for sodium hyaluronate in food additives is growing, driven by consumer demand for clean label ingredients and functional foods. Manufacturers are exploring innovative applications and formulations to meet diverse consumer preferences for texture, taste, and nutritional benefits.

In conclusion, sodium hyaluronate plays a crucial role as a food additive, offering functional benefits such as thickening, stabilizing, and enhancing moisture retention in various food products. Its safe use and regulatory approval support its increasing adoption in the food industry, catering to both consumer health trends and product formulation requirements.