Hyaluronic acid has long been known to the public mainly in the skin care and beauty industry. In fact, hyaluronic acid can also be added to foods, such as hyaluronic acid soft candy, hyaluronic acid drinking water. So can hyaluronic acid really be eaten? Below, Foodmate will introduce what is Hyaluronic Acid Foods, the preparation of hyaluronic acid and the approval of hyaluronic acid in food in various countries.

1 What is Hyaluronic Acid Foods?

Hyaluronic acid (referred to as HA) is a natural polymer polysaccharide with special water retention effect, which is also known as the ideal natural moisturizing factor. Commercialized hyaluronic acid is usually found as its sodium salt, that is sodium hyaluronate (referred to as SH). Sodium hyaluronate is easily hydrolyzed into hyaluronic acid, both of which have similar functions and are widely found in humans and animals. However, as the physicochemical properties of sodium hyaluronate are more stable than hyaluronic acid, it is often used in the form of sodium hyaluronate in the food field.Therefore, foods with added sodium hyaluronate can be called hyaluronic acid foods.

2 Preparation of Hyaluronic Acid

In 1934, Meyer, an American professor of ophthalmology, first isolated hyaluronic acid from the vitreous humor of the bovine eye.Currently, the preparation of hyaluronic acid can be divided into three methods, including animal tissue extraction, microbial fermentation and synthesis. Among them, animal tissue extraction method refers to the preparation of hyaluronic acid from chicken crowns and the vitreous humor of the eyes of pigs, cows and sheep. However, due to the limited source of raw materials, high extraction cost and low yield, it is sold at an expensive price. Microbial fermentation method refers to the preparation by fermentation and purification process. The molecular weight can be set according to the needs of the product. It is now the main means of preparation due to low production costs and controlled quality. Synthesis refers to the synthesis of hyaluronic acid by enzymatic polymerization reactions. However, it is currently only in the laboratory development stage. In summary, it can be seen that microbial fermentation is currently the main means of preparing hyaluronic acid.

3 Status of ratification at the national level

3.1 China

In 2008, the former Ministry of Health issued the "Announcement on the Approval of Lactobacillus Acidophilus and Other 7 New Resource Foods", which approved the sodium hyaluronate produced by the fermentation of Streptococcus equi epizoosis subspecies with media of glucose, yeast powder, peptone and others, can be used as raw materials for health food, and the consumption amount is �00mg/ day.

In 2021, the National Health Commission issued the "Announcement on Cicada Flower Seed Entities (Artificial Cultivation) and Other 15 New Resource Foods", which stipulates that sodium hyaluronate, produced by fermentation of Streptococcus equi subspecies of Streptococcus veterinarius using glucose, yeast powder and peptone as the culture medium, can be used in milk and dairy products, beverages, alcohol, etc., and limits the maximum consumption amount for each type of foods. In addition, the announcement also stipulates that product labels and instructions should indicate that infants and young children, pregnant and lactating women should not eat, and the recommended dosage is less than 200mg/ day.

3.2 European Union

In accordance with " Authorising the Placing on the Market of Rooster Comb Extract as a Novel Food Ingredient Under Regulation (EC) No 258/97 of the European Parliament and of the Council"�013/705/EU），the EU has approved cockle extract (60%-80% hyaluronic acid content) as a new food ingredient. It can be added to milk beverages, milk fermented beverages, yogurt and other food products, and limits have been set for addition to various food products.

3.3 America

GRAS 31 List from the Flavor and Extract Manufacturers Association of the United States (referred to as FEMA) has approved sodium hyaluronate as food flavors for use in baked goods, milk and dairy products, fats and oils, instant coffee and tea, etc., and set the consumption limits for various kinds of food.

3.4 Australia and New Zealand

In accordance with the Australia New Zealand Food Standards Code-Definitions used throughout the Code (Standard 1.1.2), Australia and New Zealand allow the addition of substances from“the GRAS lists of flavouring substances published by the FEMA of the United States†as food flavors. Therefore, Australia and New Zealand also allow sodium hyaluronate to be added to foods, with the same regulations for use as FEMA.

4 Summary

In summary, it can be seen that China, the European Union, United States of America and Australia and New Zealand have approved hyaluronic acid（sodium hyaluronate）for use in specific food categories, and have set consumption limits for various types of foods. However, as the safety of sodium hyaluronate in infants and pregnant women is unclear, caution is advised.