Supply Food Grade Flavor Enhancer Additive Disodium 5-Guanylate/Disodium Guanylate CAS No 5550-12-9

• Powder: Yes
• Customized: Customized
• Certification: GMP, ISO 9001, USP, BP
• Suitable for: Adult
• State: Solid
• Purity: >99%
• Model NO.: ARGC87
• Transport Package: by Sea in Container
• Specification: 20KG/BAG
• Trademark: ALLRIGHT G. C.
• Origin: Shandong
• Production Capacity: 80 Tons/Month

Product Description

Product Name: Disodium Guanylate
Other name:5'-GMP 2Na;Disodium 5'-Guanylate
Purity: ≥98%
Appearance: White powder

Molecular Weight: 407.18
CAS Registry Number:  5550-12-9
EINECS: 226-914-1
Melting point: 258ºC~264ºC
Grade:Food grade
Funcation: Flaver enhancer
Colorless to white crystal, or white crystalline powder containing about 7 molecules of water of crystallization. The taste is fresh, the threshold of umami taste is 0.0125g/100mL, and the intensity of umami is 2.3 times that of sodium inosine. It has a strong synergistic effect with sodium glutamate. Not hygroscopic, soluble in water, stable in aqueous solution. In an acidic solution, it is easily decomposed at high temperatures, and can be destroyed by phosphatase decomposition, slightly soluble in ethanol, and almost insoluble in ether.

Guanylate sodium (GMP- Na2 or Guanosine 5'-Monophosphate Disodium Salt) is allowed flavoring agent allowed at home and abroad, often used together with MSG and sodium inosinate. When mixed for usage, it has multiplication effect on the taste. It can be used for all types of food and should be subject to appropriate use according to production needs.
It is mainly used as condiments, being a new generation food by freshener.
It is a kind of flavor agent with mushrooms flavor. It is often used in conjunction with sodium glutamate (adding amount is 1%~5%), there is a very significant increase in freshener effect.

1. This product is combined with sodium glutamate or 5'-inosinate disodium, which has a remarkable synergistic effect and greatly increases the umami taste.
2. This product can be decomposed by phosphatase to lose its taste, so it should not be used in fresh food. This can be used by heating the food to about 85 to passivate the enzyme.
3. This product is rarely used alone, and can be used in combination with sodium glutamate (MSG). When used in combination, the dosage is about 1% to 5% of the total amount of MSG; soy sauce, vinegar, meat, fish products, instant soup powder, instant noodles and canned foods can be added, and the dosage is about 0.01~0.1. g/kg. It may also be mixed with lysine hydrochloride or the like and added to cooked rice, instant noodles, and snacks at a dosage of about 0.5 g/kg. For the use of this product in combination with sodium glutamate, see Sodium glutamate.
4. This product can still be used in combination with sodium inosine, and is widely used in various foods. The dosage can be used in various foods according to the production needs; for infant formula, the maximum usage is 0.2~0.58g/kg.

Item	Standard		Test Results
Identification	A.H-NMR:Comply with the structure		Complies
	B.LC-MS:Comply with the structure		Complies
	C.The IR spectrum of sample should be identical with that of reference standard;		Complies
	D.HPLC-ESI-MS The retention time of the major peak in the chromatogram of the Assay preparation corresponds to that in the chromatogram of the Standard preparation, as obtained in the Assay.		Complies
Crystallinity	meets the requirements.		Complies
Loss on drying	≤2.0%		0.19%
Heavy metals	≤10 ppm		<10ppm
Water	≤1.0%		0.1%
Sulphated ash	≤0.5%, determined on 1.0 g.		0.009%
Related substances	Unspecified impurities: for each impurity	≤0.10%	<0.10%
	Total Impurity	≤0.5%	0.18%
Purity	≥99.0%		99.7%
Assay	99.0%~101.0% (anhydrous substance).		99.8%
Microbiological Analysis
Total plate count	≤1000cfu/g		Complies
Yeast and Moulds	≤100cfu/g		Complies
E. Coli.	Absent		Negative
Salmonella	Absent		Negative
S.aureus	Absent		Negative
Storage	Preserve in well-closed, light-resistant and airtight containers.		Complies