Hydrolyzed Hyaluronic Acid



Hydrolyzed Hyaluronic Acid at a glance

  • Hydrolyzed form of hyaluronic acid
  • Has a lower molecular weight than hyaluronic acid
  • More readily penetrates skin
  • Good moisturizing ingredient

Hydrolyzed Hyaluronic Acid description

Hydrolyzed hyaluronic acid is hyaluronic acid that has gone through the process of hydrolysis, which involves changing an ingredient from one form to another by the addition of water or enzymes. In this case, it results in a form of hyaluronic acid with a lower molecular weight, meaning it can more readily penetrate skin (pure hyaluronic acid is a large molecule). That lower molecular weight results in increased hydration in skin’s surface layers. This doesn’t mean that hydrolyzed hyaluronic acid is better than non-hydrolyzed hyaluronic acid, simply that it works differently. It’s good to use multiple forms of hyaluronic acid (including the more bio-available sodium hyaluronate) to make sure your skin care routine is as robust as possible. Usage levels of hydrolyzed hyaluronic acid in skin care typically range from 0.1–0.5%.

Hydrolyzed Hyaluronic Acid references

  • Molecules, August 2021, page 4429
  • GlennCorp.com (supplier), Accessed December 2022, ePublication

Peer-reviewed, substantiated scientific research is used to assess ingredients in this dictionary. Regulations regarding constraints, permitted concentration levels and availability vary by country and region.

Ingredient ratings


Proven and supported by independent studies. Outstanding active ingredient for most skin types or concerns.


Necessary to improve a formula's texture, stability, or penetration.


Generally non-irritating but may have aesthetic, stability, or other issues that limit its usefulness.


There is a likelihood of irritation. Risk increases when combined with other problematic ingredients.


May cause irritation, inflammation, dryness, etc. May offer benefit in some capability but overall, proven to do more harm than good.


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Not rated

We have not yet rated this ingredient because we have not had a chance to review the research on it.