In today's rapidly advancing technological era, Chinese factories and research institutions are driving significant changes in the field of food additives with unprecedented innovation. Notably, the combination of microbial fermentation and enzymatic methods has emerged as a groundbreaking alternative to traditional tissue extraction and physicochemical methods for producing high-performance sodium hyaluronate.

Sodium hyaluronate, a naturally occurring high-molecular-weight substance widely present in organisms, boasts excellent moisturizing, lubricating, and biocompatibility properties, making it highly valuable in various fields such as medical, cosmetic, and food applications. Traditional production methods, however, were costly and potentially harmful to the environment and biological safety. The introduction of microbial fermentation and enzymatic methods has addressed these issues effectively.

In this innovative project, researchers utilized microbial fermentation technology to select high-efficiency strains and finely tune fermentation conditions, achieving large-scale production of high-performance hyaluronidase. This process significantly reduced dependence on external resources and greatly improved production efficiency. Following this, enzymatic hydrolysis was employed to precisely control the molecular weight of sodium hyaluronate, enabling the production of food-grade sodium hyaluronate products tailored to different application needs. Notably, the precise molecular weight control technology mastered in this project represents a significant breakthrough in China's food additive industry.

The sodium hyaluronate produced in this project holds immense potential for various food additive applications. It can enhance the taste and texture of dairy products, beverages, alcoholic beverages, cocoa products, chocolates, candies, and other foods. Moreover, it plays an excellent moisturizing and lubricating role in frozen drinks. Importantly, sodium hyaluronate with different molecular weights exhibits distinct application effects in food additives. Large-molecular-weight sodium hyaluronate, due to its larger molecular structure, has a slower absorption rate but a prolonged absorption time, making it ideal for food additives that require long-lasting effects. Conversely, small-molecular-weight sodium hyaluronate, with its smaller molecular structure, is easily absorbed and metabolized by the human body, offering rapid onset but a shorter duration. It is more suitable for food additives that require quick onset.

In conclusion, the combination of microbial fermentation and enzymatic technology has revolutionized the production of food-grade sodium hyaluronate in China and provided powerful technical support for the innovative development of the food additive field. With the continued promotion and application of this technology, we can expect future food products to be healthier, more delicious, and more innovative.