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Sodium hyaluronate is produced by fermentation of Streptococcus equi subsp. Zooepidemicus based on glucose, yeast powder and peptone, etc. It is a sodium salt of glycosaminoglycan composed of D-glucuronic acid and N-acetyl-D-glucosamine disaccharide unit. It is a kind of straight chain macromolecule polysaccharide.
Sodium hyaluronate was approved as a new resource food in China in 2008. Sodium hyaluronate and products based on it are currently permitted in food or dietary supplements in Japan, South Korea, the United States, the European union, Australia, New Zealand and Brazil. Based on the approved use in other countries and international organizations, the scope of use is extended to milk and dairy products, beverages, alcohol, cocoa products, chocolate and chocolate products (including cocoa butter chocolate and products), confectionery, frozen drinks.