On September 3, the National Food Safety Risk Assessment Center issued an announcement: Entrusted by the National Health Commission, according to the Provisions of the Food Safety Law and the New Food Raw Material Safety Review and Management Measures, sodium hyaluronate has recently passed the technical review by the expert review committee is now open for public comment.
Sodium hyaluronate is produced by fermentation of Streptococus equi Subsp. Zooepidemicuswith glucose, yeast, peptone,etc. It is the sodium salt of glucosaminoglycan composed of D-glucuronic acid and N-acetyl-D-glucosamine disaccharide. It is a kind of linear macromolecule polysaccharide. Sodium hyaluronate was approved as a new resource food in China in 2008, the scope of use is nutritional food. Application for expanded use of this product covers milk and dairy products, beverages, alcoholic beverages, cocoa products, chocolate and chocolate products (including cocoa butter substitute chocolate and products) and candy, frozen beverages, excluding baby food.