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Sodium Hyaluronate Food grade

¡ôThe body in embryonic period has the highest HA content, but it gradually reduced after birth. HA content varies with each individual even among the crowd of the same age. Reduction of HA content will directly lead to skin ageing and functional decaying. For example, HA content significantly reduced in the progeria patients.
¡ôThere is still many limitations for the external use of HA on skin , which can only work as lubrication and water retention.. However, the oral use of HA can increase endogenetic HA level through digestion and absorption, which makes skin moist, glossy and elastic.
¡ôHA also plays an important role of water retention and lubrication in other tissues and organs, such as joint cavity, blood vessel, heart and brain. Decrease of HA level of these tissues can result in arthritis, arteriosclerosis, pulse disorder and brain atrophy. Oral HA can restore the normal content of HA in body and delay apolexis and make the body energetic.
¡ôAt present, HA is widely applied to health and beauty products in the developed countries, such as America, Japan and Europe. It is greatly welcomed by the consumers.

Characteristics  
White or almost white, very hygroscopic grain or powder, without odor, turn to clear solution when dissolved in water; insoluble in ethanol,
acetone and aether.
 Examination  
pH(0.1% water solution) 6.0-7.5
Molecular weight Practical value
Loss on drying ¡Ü10.0%
Pesidue on ignition ¡Ü13.0%
Heavy metals(as Pb) ¡Ü20ug/g
Arsenicum ¡Ü2ug/g
 Assay  
Glucuronic acid ¡Ý42.0%
Microbial Examination  
Bacteria counts ¡Ü100CFU/g
Mold&Yeast ¡Ü100CFU/g
Escherichia coli negative
Staphylococcus aureus negative

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