Why Hyaluronic Acid in Sachets or Powders Is a Formulation Mistake
The Problem With Convenience-Driven Formulations
Hyaluronic acid (HA), most commonly used in its sodium hyaluronate form, is a gold-standard ingredient for skin hydration, joint support, and beauty-from-within supplements. Its clinical popularity is rising — but many brands are choosing inappropriate delivery formats in the name of consumer convenience.
One increasingly common (and problematic) choice? Powdered HA in sachets that the consumer mixes into water. Despite appearing minimal and modern, this approach introduces serious technical, functional, and sensory issues.
Below, we’ll unpack why HA doesn't belong in this format — and how real-world formulation challenges make capsules the superior option.
Hyaluronic acid (HA), most commonly used in its sodium hyaluronate form, is a gold-standard ingredient for skin hydration, joint support, and beauty-from-within supplements. Its clinical popularity is rising — but many brands are choosing inappropriate delivery formats in the name of consumer convenience.
One increasingly common (and problematic) choice? Powdered HA in sachets that the consumer mixes into water. Despite appearing minimal and modern, this approach introduces serious technical, functional, and sensory issues.
Below, we’ll unpack why HA doesn't belong in this format — and how real-world formulation challenges make capsules the superior option.
Hyaluronic acid (HA)
Sodium Hyaluronate Clumps and Conglomerates in Water
Unlike simple vitamins or minerals, sodium hyaluronate is not truly water-soluble. When it comes into contact with water, especially in larger doses (>100 mg), it tends to form gelatinous, translucent clumps — essentially non-soluble glue-like pieces.
These conglomerates float in the drink, creating a cloudy, unpleasant visual and mouthfeel that erodes consumer trust and drinkability.
Even with stirring or shaking, HA doesn’t disperse evenly unless complex stabilizers and dispersing agents are used — which are typically absent in clean-label sachets.
These conglomerates float in the drink, creating a cloudy, unpleasant visual and mouthfeel that erodes consumer trust and drinkability.
Even with stirring or shaking, HA doesn’t disperse evenly unless complex stabilizers and dispersing agents are used — which are typically absent in clean-label sachets.
Once dissolved or even partially hydrated, HA begins to hydrolyze — a breakdown process that reduces its molecular size. Since molecular weight directly determines biological function, this matters:
- High molecular weight HA lubricates joints and retains moisture.
- Low molecular weight HA offers signaling benefits but far less water retention.
In effect, consumers may be drinking a degraded version of HA — with minimal remaining activity.
Uncontrolled pH and Zero Preservation = Recipe for Instability
Hyaluronic acid requires a stable pH (usually around 5.0–7.0) and often preservatives or chelators to prevent microbial growth and oxidative damage. But a powder dissolved in water by the consumer? Completely unpredictable.
- Tap water varies in pH and minerals.
- Flavored sachets often lower the pH further.
- There are no preservatives in the final mixture.
Real Manufacturing Challenge: Pre-Dissolved HA Is a Nightmare
If a brand decides to pre-dissolve HA during manufacturing (e.g., to create a shelf-stable liquid shot or drink), things get even harder.
Because HA is so sensitive to hydrolysis and oxidation, the only way to stabilize it in liquid is to build a kind of “chemical matrix” inside the product.
Because HA is so sensitive to hydrolysis and oxidation, the only way to stabilize it in liquid is to build a kind of “chemical matrix” inside the product.
The matrix will consist of:
The result?
High development cost, low margin, short expiration, and high recall risk.
Our R&D team has done this before, only will the client be ready for the price ?
- Buffers
- Preservatives
- Chelating agents
- Viscosity regulators
- Antioxidants
The result?
High development cost, low margin, short expiration, and high recall risk.
Our R&D team has done this before, only will the client be ready for the price ?
Taste and Texture: Slimy, Gel-Like Water Isn’t Appealing
HA alters the mouthfeel of liquids, even at moderate doses. Consumers report:
- A “slippery” or “gloopy” texture
- An off-putting film in the mouth
- Reduced flavor clarity
The Right Format: Capsules Win on Every Level
Compared to powders:
- Capsules protect HA’s molecular structure
- No taste, no clumping, no degradation
- Exact, stable dosing
- Shelf life up to 24 months
Formats We Can Produce
At BF- EssE, we can develop your HA or custom product in:
Capsules
or you would like to go with :
Stabilised chemical matrix ?
Capsules
or you would like to go with :
Stabilised chemical matrix ?
Conclusion: Respect the Molecule, Respect the Format
Sodium hyaluronate is a sophisticated, sensitive molecule — not something you casually throw into water and hope for the best. Sachets may be trendy, but HA needs stability, protection, and precise control to be effective.
For brands that care about real-world results, capsules are the best solution — scientifically, commercially, and ethically.
For brands that care about real-world results, capsules are the best solution — scientifically, commercially, and ethically.
Let’s launch your HA support line —
Partner with BF‑Esse for high-quality capsules, sachets, or liquid drops.
We’ll help you create a product that’s effective, compliant, and ready for your market.
Partner with BF‑Esse for high-quality capsules, sachets, or liquid drops.
We’ll help you create a product that’s effective, compliant, and ready for your market.