Joint & Connective Tissue

What manufacturers buy here

This category covers the amino sugars, glycosaminoglycans, collagen proteins and sulfur compounds used in joint and connective-tissue formulations. Formulators usually think of them in four families.

• Amino sugars: glucosamine hydrochloride, glucosamine sulfate, glucosamine sulfate potassium and acetylglucosamine.
• Glycosaminoglycans: chondroitin sulfate and its sodium salt, plus hyaluronic acid and sodium hyaluronate.
• Collagen proteins: native collagen, hydrolyzed collagen, hydrolysed gelatin and L-hydroxyproline. Gelling grades sit under gelatin and other proteins under Proteins & Peptides.
• Sulfur compounds: MSM (methylsulfonylmethane).

Choosing within the category

Salt form and active content. Glucosamine is supplied as the hydrochloride or as the sulfate, which is usually stabilised with an alkali chloride such as potassium chloride. The stabilising salt lowers the glucosamine content per gram, so label-claim arithmetic must use the content stated on the certificate of analysis.

Source. Collagen, chondroitin and glucosamine can come from different animal, marine or fermentation sources. The source decides allergen labelling, suitability for dietary positioning and, in some cases, novel food status. State the source you need in the quote form; SoleChem sends the specification sheet and certificate of analysis with its quote.

Molecular weight and degree of hydrolysis. Hydrolysed collagen dissolves in cold water, which suits powders and drinks. Hyaluronic acid grades differ in molecular weight, and this changes viscosity in liquid formats.

Format. Serving amounts in this category are often large, so fill volume limits capsule use. Many products are made as powders or tablets, with capsules reserved for lower-mass actives such as hyaluronic acid.

Regulatory notes

None of these substances is a vitamin or mineral, so Annexes I and II of Directive 2002/46/EC do not cover them, and their use is subject to national rules, which can differ by member state. Regulation (EC) No 1925/2006 provides an EU procedure to restrict or prohibit such “other substances”. Check each source and production process against the Union list in Implementing Regulation (EU) 2017/2470 (see the novel food guide), and check whether crustacean or fish origin must be declared under Annex II of Regulation (EU) No 1169/2011. Any claim must appear in the EU Register; the health-claims guide explains the rules.