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.
Sutariya et al. (2026) studied this question.