Food Grade Sodium Hyaluronate
Introduce
Sodium Hyaluronate has been reported to be absorbed and distributed to skin and joints after a single oral administration, which paves the way for Sodium Hyaluronate dietary supplements to be introduced and deliver on anti-aging and joint health promises.
Sodium Hyaluronate can be added to ordinary foods, such as beverages, cookies, candy, ice cream, and so on.
Feature
Our Food Grade Sodium Hyaluronate is manufactured by fermentation with streptococcus equi, subsp. Zooepidemicus. It is non-animal sources, non-GMO and non-BSE/TSE risk. The raw materials used during the fermentation, including peptone, glucose, yeast extract and other raw materials are all non-animal sources. Our production is strictly managed according to ISO 9001 and GMP standards and has been Kosher and Halal certified. It is totally safe natural ingredients.
Product
| Item No. | Molecular weight | Inquiry ($) |
|---|---|---|
| HAF-H | ≥1,800K Da | Inquiry |
| HAF-M | 1,000K Da - 1,800K Da | Inquiry |
| HAF-L | 10K Da - 1,000K Da | Inquiry |
| HAF-Oligo | <10K Da | Inquiry |
| HAF-N | 200K Da - 600K Da | Inquiry |
| Applications: Used in food or health product as a dietary supplement. | ||
Specification
| Items | Specifications | |
|---|---|---|
| Appearance | White or almost white powder or granules | |
| Identification | A. Reaction of alkaline cupric tartrate | Positive |
| B. Reaction of sodium | Positive | |
| Particle size | Pass through a 60 mesh sieve | |
| pH (5mg/mL solution) | 6.0-8.0 | |
| Bulk density | 0.3-0.6g/cm3 | |
| Loss on drying | ≤10.0% | |
| Ash | ≤13.0% | |
| Limiting viscosity | Measured values | |
| Molecular weight | Measured values | |
| Protein | ≤0.1% | |
| Heavy metals | ≤20ppm | |
| As | ≤2ppm | |
| Sodium hyaluronate | ≥91.0% | |
| Glucuronic acid | ≥44.0% | |
| Bacterial counts | ≤500cfu/g | |
| Mold and Yeast | ≤100cfu/g | |
| Escherichia coli | Negative | |
| Staphylococcus aureus | Negative | |
| Salmonella | Negative | |
Application
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Food Grade Sodium Hyaluronate