Glucosamine sulfate
Glucosamine sulfate is the sulfate salt of glucosamine, an amino sugar. Most is made by acid hydrolysis of chitin from shrimp, crab and other shellfish shells, and some by fermentation with fungi such as Aspergillus niger for a shellfish-free grade. Pure glucosamine sulfate is hygroscopic and unstable, so commercial material is usually a mixed salt stabilized with potassium chloride or sodium chloride, sold as the 2KCl or 2NaCl grade.
Suppliers sell different products under the same name. Specify the one you need.
Glucosamine sulfate co-crystallized with potassium chloride; the common grade for tablets and capsules where sodium is a concern.
Glucosamine sulfate stabilized with sodium chloride; usually lower in cost, adds sodium to the label.
Made from crustacean chitin; finished products generally need a shellfish allergen statement.
Made from fungal fermentation or corn-derived glucose; used for vegetarian and shellfish-free claims, with documentation of the source.
Granulated powder with better flow for tableting; check any added binder.
Compare each result with your own specification when the lot arrives.
Store sealed in moisture-barrier packaging in a cool, dry area, since the salt absorbs water and can cake or darken. Limit time open on the production floor and reseal partly used drums. The supplier's retest date or shelf life governs use, with assay and loss on drying repeated at retest.
Record the salt grade (KCl or NaCl), the source (shellfish or fermentation) and the assay basis for each lot, since these change label math and allergen statements. Rotate stock first-expiry-first-out and check aged lots for caking or color change.
Facts from regulators and standards bodies, each linked to its source.
Health Canada's Joint Health Products monograph lists glucosamine sulfate, including the potassium chloride and sodium chloride forms, with crustacean exoskeleton and fungal fermentation among the source materials.
Source: webprod.hc-sc.gc.ca (opens in a new tab)The EU Novel Food Catalogue entry for glucosamine sulphate (POL-NF-00384) gives it the status not novel in food supplements.
Source: ec.europa.eu (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Esplugues de Llobregat, Spain
Spanish life sciences company that produces heparin and joint-health ingredients from animal co-products. For supplement makers it offers native type II collagen, chondroitin sulfate, glucosamine and a hyaluronic acid matrix.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include potassium chloride grade (2KCl), sodium chloride grade (2NaCl), shellfish-derived, fermentation-derived (non-shellfish) and granular or direct-compression grades. Ask each supplier for the specification sheet of the exact grade they quote.
Expect assay (HPLC), identity, specific rotation and pH, loss on drying, heavy metals and microbiology, each with its method, specification and result for that lot.
Store sealed in moisture-barrier packaging in a cool, dry area, since the salt absorbs water and can cake or darken. Limit time open on the production floor and reseal partly used drums. The supplier's retest date or shelf life governs use, with assay and loss on drying repeated at retest.
Health Canada's Joint Health Products monograph lists glucosamine sulfate, including the potassium chloride and sodium chloride forms, with crustacean exoskeleton and fungal fermentation among the source materials. The EU Novel Food Catalogue entry for glucosamine sulphate (POL-NF-00384) gives it the status not novel in food supplements.
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