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March 3, 2026Discover Food1 citationsOpen Access

Emerging applications of hyaluronic acid in dairy and foods

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SSSuresh SutariyaRJRutvi JoshiPSPrafulla Salunke

Key Points

  • Hyaluronic acid shows promising health benefits as a functional ingredient in food and dairy products.
  • Key attributes include its viscoelastic and rheological properties which enhance product texture and stability.
  • Overview encompasses manufacturing technologies, physicochemical characteristics, and food safety standards.
  • Future challenges involve ensuring safety and regulatory compliance in expanding HA's applications in the food sector.

Abstract

Hyaluronic acid is a polysaccharide with various biological functions, widely used in medicine, cosmetics, and supplements. Recently, Hyaluronic acid has gained attention as a functional ingredient in food and dairy products due to its viscoelastic and health properties. This review covers HA’s history, manufacturing technologies, structure, physicochemical and rheological properties, and its food safety status. It also explores HA’s applications in food and dairy processing, flavor enhancement, and food packaging. Finally, the review discusses future prospects and challenges for HA in the food and dairy industries.

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Cite This Study

Sutariya et al. (2026) studied this question.

synapsesocial.com/papers/69a75a1fc6e9836116a1fac5https://doi.org/10.1007/s44187-025-00776-x
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