Products
Food Grade Hyaluronic Acid
Introduce
Hyaluronic acid has been reported to be absorbed and distributed to skin and joints after a single oral administration, which paves the way for Hyaluronic acid dietary supplements to be introduced and deliver on anti-aging and joint health promises.
Hyaluronic acid can be added to ordinary foods, such as beverages, cookies, candy, ice cream, and so on.
Feature
Our Food Grade Hyaluronic Acid 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
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Food Grade Hyaluronic Acid |
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Item No. |
Specification |
Functions |
Applications |
Inquiry |
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HAF-H-SC |
>1,800K Da |
Restore skin moisture, improve skin health condition; Antioxidation; Improve joint health; Improve bowel function and protect gastric mucosa. |
Common food: beverage, jelly, dairy products, etc.; Health food: usually in combination with Collagen, Vitamins, Chondroitin Sulphate, or Glucosamine to make tablets, capsules or oral liquid these popular form |
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HAF-M-SC |
800K-1,600K Da |
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HAF-N-SC |
200K-600K Da |
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HAF-L-SC |
10K-1,000K Da |
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HAF-Oligo |
<10K Da |
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HA-C |
Customized molecular weight
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COA HAF-H-SCSpecification
| 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
