Natri Hyaluronate (SH) is produced commercially by fermentation of Streptococcus zooepidemicus on glucose-based media followed by extensive purification, or by enzymatic extraction from rooster combs. The fermentation route yields highly consistent, animal-free product preferred for food applications.
Hyaluronic acid is a natural component of the extracellular matrix, synovial fluid, and vitreous humor of the eye, playing critical roles in tissue hydration, lubrication, and wound healing. In food applications, SH is classified as a novel functional food ingredient in Japan (FOSHU-approved), China (approved as a food ingredient since 2021 by the National Health Commission), and is under regulatory review in other markets. While not a traditional preservative, its listing in some preservative-adjacent categories relates to its water-activity-modifying properties and barrier film formation.