| HS Code | 172400 |
| Chemical Name | Sodium Hyaluronate |
| Cas Number | 9067-32-7 |
| Appearance | White to off-white powder |
| Solubility In Water | Freely soluble |
| Odor | Odorless |
| Molecular Weight | Varies (commonly 10,000 - 2,000,000 Da) |
| Ph Value 1 Solution | 5.0 - 8.5 |
| Purity | Typically ≥ 90% |
| Shelf Life | 2-3 years when properly stored |
| Storage Conditions | Cool, dry place, protected from light |
| Standard | Meets food grade specifications |
| Function | Thickener, moisture retention agent |
| Origin | Fermentation of Streptococcus zooepidemicus |
| Taste | Neutral |
| Heavy Metal Limit | ≤ 10 ppm |
As an accredited Food Grade Sodium Hyaluronate factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Sealed in a 1 kg white fiber drum with double inner PE bags; labeled "Food Grade Sodium Hyaluronate" for safety and freshness. |
| Shipping | Food Grade Sodium Hyaluronate is securely packed in airtight, food-safe containers to prevent contamination and moisture absorption. It is shipped via express or refrigerated transport if required, accompanied by detailed labeling and documentation to ensure quality and compliance with industry safety standards throughout transit. Handling instructions are provided for safe delivery. |
| Storage | Food Grade Sodium Hyaluronate should be stored in a cool, dry, and well-ventilated area, away from direct sunlight, heat, and moisture. Keep the container tightly sealed to prevent contamination and degradation. Store in original packaging or suitable, food-safe containers and avoid exposure to strong oxidizing agents. Ensure the storage area is clean and complies with food safety regulations. |
Competitive Food Grade Sodium Hyaluronate prices that fit your budget—flexible terms and customized quotes for every order.
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Daily work in the chemical manufacturing plant brings a raw perspective on ingredients like food grade sodium hyaluronate. Decades ago, such ingredients would only find a home in the pharmaceutical or personal care world. Now, this unique molecule of naturally occurring polysaccharide, extracted and fermented from non-animal sources, stands as a staple in modern functional foods. Our manufacturing process has grown to meet stricter demands. We use microbial fermentation technology, most often harnessing non-GMO strains, to create a product that delivers not just purity, but trust.
Out on the factory floor, any worker can tell you the critical checkpoints we cycle through to refine food grade sodium hyaluronate. Each batch travels through a series of purification steps, including multiple filtrations and scrupulous monitoring for contaminants. Consistently, inspections look for heavy metals, microbial load, and allergenic residues—no corners get cut. We adhere to food safety management guidelines that follow both global and local authorities. This isn't to tick boxes, but because customers downstream count on ingredients that stay true to safe, natural origins.
Within our plant, sodium hyaluronate comes in a range of molecular weights. Each model fits different food formulations and claims. High molecular weight grades—upward of 1.5 million Daltons—create a thick, elastic texture that holds water and brings richer mouthfeel. Lower molecular weights, often below 200,000 Daltons, absorb easily and mix smoothly into drinks or gummies. All grades we ship meet the current food additive regulations in target markets and reflect years of process development tailored to specific dietary supplement and fortified food demands.
A 99% purity level is not an aspiration, it’s an expectation. Nobody in our team would accept a product with residual impurities above a set threshold, since our own families and friends eat foods from the same market shelves that customers do. Our most requested model, the ultra-pure 1.0–1.5 million Dalton grade, enters everything from nutrient milk drinks to jelly candies. Key technical data comes from actual performance in solution, hydration level at room temperature, and compatibility with flavors and other nutrients.
Lab samples may show minuscule differences between so-called “cosmetic” and “food” grades in composition, but years on the production floor teach the difference boils down to risk and trust. Anything labeled food grade withstands relentless scrutiny, including tests for endotoxin levels, agricultural residues, and trace solvents. Our staff must manage allergen controls, and any raw material supplier for fermentation must turn in clean documentation, updated certificates, and undergo repeated audits.
We have seen situations before where a customer asked us to blend in cosmetic grade material—assuring us that “no one would notice.” As a team, we flatly refused. The documentation, labeling, and transparent safety history of food grade material must always match what goes in the final pack, with no fudged substitutions. End consumers, especially sensitive groups like children, the elderly, or the immune-compromised, rely on a chain of trust that cannot break at the manufacturing step.
Food formulators look for ingredients that won’t just improve the ingredient label but will genuinely affect the consumer experience. For years, sodium hyaluronate appeared only as a capsule supplement touted for joint lubrication. Yet, within the past decade, food science teams have learned how the ingredient can hold water within dairy and plant-based yogurts, stabilize protein drinks, and mimic fat’s smooth texture in low-calorie applications.
Our sodium hyaluronate now appears in beverages to increase hydration, jellies to improve texture, and functional snacks designed to support digestive health. Each application uses a grade with its own balance of hydration and solubility, tested on-site by our technical team. Once we moved to providing a grade suitable for clear beverages, beverage manufacturers noticed a boost in mouthfeel and moisture retention, even with minimal concentration.
In one case, a customer seeking to reduce gum arabic in a juice blend reached out about using our low-molecular-weight model instead. Our engineers trialed several solubility tests, checking how the blend cooled, heated, and aged. After a few rounds of adjustment, the finished juice did not just stay stable longer—the mouthfeel improved without extra sugar, cutting down both calories and cost. Situations like this prove that a functional ingredient, when designed with process and application in mind, delivers more than a label can show.
On the factory side, food grade sodium hyaluronate challenges us at nearly every turn. The hygroscopic nature of the powder demands climate control, especially at the granulation and packing stages. Without rigorous dehumidification and temperature checkpoints, the product can clump, lowering its value for food manufacturers aiming for automatic dosing lines. This is why every package shipped out carries a unique code tied to both machine and human inspection—no batch leaves without two signatures confirming its conditions.
Customer feedback often addresses not just the quality of the sodium hyaluronate itself, but also packaging—resealable drums, mulit-layer liners, and clear batch information all stem from actual requests we heard directly. A customer in northern Europe once reported condensation inside a drum caused by rapid temperature change during shipment, so we redesigned our packaging protocol for that region, adding extra inspection steps to prevent recurrence. Each complaint or suggestion fuels another layer of quality assurance.
The regulatory landscape for food ingredients shifts quickly. Requirements designed for foreign export can differ sharply from domestic controls. As a plant, we keep full batch trace records—date and time of fermenter loading, names of responsible staff, origin of raw materials, and purification steps. At any time, a regulator can walk in and demand years-old batch data. This transparency serves not just regulatory agencies, but also customers tracing a specific outcome in finished food or drinks.
We do not view compliance as burdensome paperwork. Traceability turns theoretical safety into demonstrated reality. In recent years, several food recalls in the industry related to contamination or undisclosed contaminants have forced ingredient suppliers to account for every lot. Our staff know that proper record-keeping provides a real bulwark against both mistakes and the rare case of deliberate fraud.
Perhaps the strongest lesson from the manufacturing side comes from watching how fast news moves these days. A minor scare over unapproved ingredients or contamination can shrink demand overnight. Our entire production team works on the assumption that every shipment, every certificate, eventually reaches not just corporate buyers but also regulatory bodies and, in some cases, the end consumer.
It takes more than machinery and clean rooms to keep the food chain safe. We encourage our team to view process control as an ethical as well as a technical challenge. Each operator knows the source and destination of every barrel, and our job as managers is to keep training current and standards high. We regularly invite third-party auditors to walk through the facility, offering transparent access to our systems, not for certification alone, but to prove to ourselves that standards we set years ago still meet current risks.
On the technical side, food grade sodium hyaluronate comes with stricter standards for microbiological purity, contaminant thresholds, and absence of non-listed excipients. Industrial and cosmetic grades can tolerate higher residue levels and broader process aids, but the food grade variant must clear hurdles set by both food ingredient approvals and major customer audits. Specific allergens, such as gluten or peanut traces, must be absent by tested detection.
Each shipment undergoes internal and, when required, third-party laboratory verification—something overlooked by many non-food factories. For food grade applications, we test for pesticide residues, identify origin proteins to confirm gelatin-free status, and measure heavy metals far below permissible limits, often down to a fraction of a part per million. Cosmetic or industrial sodium hyaluronate may solve issues of texture or lubrication, but food safety assurance in our process means extra cleaning, dedicated lines, and ingredients sourced exclusively for edible products.
In the technical room, two numbers matter more than any: purity and molecular weight. High purity reduces the risk of off-tastes or interactions with other ingredients. Molecular weight, measured in Daltons, shapes how the molecule performs in yogurts, soups, and drinks. We supply grades from 50,000 up to 2 million Daltons. The lower end suits drinks and oral quick-release supplements. The higher end provides a thick, almost creamy texture in gels and desserts.
Each new product request drives another round of testing. Our research team dissolved prototype batches in various beverage bases, checking clarity, viscosity, and resistance to browning or precipitation. In one recent project, a protein bar manufacturer tried our mid-weight grade. After several production trials, the low moisture level and improved texture outperformed their old hydrocolloid. Such field results steer how we design and tweak our fermentation and drying systems for future batches.
Microbial fermentation lies at the heart of our sodium hyaluronate production. By choosing non-GMO strains and refined raw ingredients, we keep levels of residual DNA, proteins, and fermentation byproducts below the strictest food additive requirements. Each fermenter undergoes deep cleaning and periodic validation, and process engineers monitor batches for both yield and unexpected metabolites.
In practice, plant-based fermentation presents fewer risks than animal-derived methods, which may introduce traces of allergens or animal-sourced pathogens. We stick to vegetable-derived nutrients, control pH, and tightly monitor bioreactor conditions to ensure a consistent output every time. The resulting sodium hyaluronate powder delivers on shelf-stability, mixability, and taste neutrality for food applications.
Every week, we taste-test new batches in common food and beverage matrices, replicating customer recipes as closely as possible. Small adjustments in the drying stage or tweak in the dissolution method can shift a powder from “acceptable” to “preferred” by food manufacturers. Texture, solubility, and aftertaste all show up plainly to anyone who tries these tests firsthand.
Feedback loops from our food lab drive continuous process change. If reports indicate bitterness in a fortified drink or undesirable gelling in a soup base, technicians recalibrate filtration and drying temperatures until the finished hyaluronate matches what buyers want. Small issues like static buildup in the powder or slower-than-desired dissolution often resolve only through direct taste and handling, not by reading a technical spec.
Years of experience tell us certificates matter, but what counts most is the chain of actions behind them. We regularly upgrade our quality systems in line with ISO, FSSC 22000, and HACCP requirements. Each certification involves not only paperwork but demonstration of consistent process control, documented cleaning schedules, and risk assessments for possible cross-contact with allergens or non-food-grade material.
Food manufacturers look to us for proof, not just promises. Local regulatory updates frequently require new batch testing, unannounced audits, and evidence of corrective actions on real problems. Our quality control and assurance divisions operate in sync, bringing in third-party microbiological and chemical verification as both reassurance to clients and discipline for our daily plant operations.
Not all lessons come from within the factory. Buyers share direct feedback, ranging from mixing performance in batch processing to clarity in high-acid beverages. Some ask for improved flow of our grade for tableting; others push for lower sodium versions to fit new low-salt certification schemes.
We keep an open channel with food formulators and product developers, which sometimes means admitting where our formulation does not deliver as expected. These conversations shape our trial work; for example, deploying a new anti-caking agent or rebalancing sodium content without affecting the molecule’s water-holding properties. Failures on the line are not hidden but bring about another chance to refine our approach, ensuring the next round improves not only technical specifications, but real performance in the field.
The world market is broadening. Sustainability expectations add a new layer to food ingredient supply. Customers now ask detailed questions on water use, fermentation feedstocks, and waste management. As producers, we invest not just in production efficiency, but in waste minimization, recycling of fermenter byproducts, and energy conservation. These efforts arise partly from necessity: rising utility costs make wasteful processes unsustainable.
Innovation in sodium hyaluronate for food applications still holds plenty of room. Experiments with cross-linked or modified grades continue in our pilot plant—always with a nod to food safety. Developments such as encapsulation techniques or pre-blends with other hydrocolloids target new textures and functional benefits, often driven by direct requests from customers trying to break new ground in health and wellness foods.
Food grade sodium hyaluronate lives at the intersection of food safety, ingredient performance, and consumer confidence. Every plant operator, process engineer, and quality technician in our facility brings experience to bear on the final product that lands in warehouses and, eventually, in kitchens or beverage bottling lines. Our perspective is shaped by both the technical rigor required to maintain consistency and by the collaborative, hands-on approach needed to support real-world food manufacturers as they innovate and protect their consumers.
Each batch of sodium hyaluronate powder we ship results from a cycle that begins in raw material sourcing, moves through tightly controlled fermentation and purification steps, and ends in real-world food and beverage products that define today’s nutrition landscape. Whatever new challenges emerge, our work as a manufacturer sits grounded in experience—delivering safety, quality, and transparency batch after batch.
