High molecular weight food grade sodium hyaluronate is a product produced through microbial fermentation, typically with a molecular weight exceeding one million Daltons, and meeting the standards for use as a food additive or food ingredient. Its high molecular chain structure endows it with excellent water retention and viscoelasticity, enabling it to form a smooth hydrogel barrier in the body, enhancing the moisture content, mouthfeel stability, and nutritional performance of food. As a safe, natural, and biocompatible polysaccharide, it is widely used in functional foods, beauty drinks, and nutritional health products.