Food Additives Imp +GMP Disodium 5′-Ribonucleotide I G Flavor Enhancer/ Antioxidants CAS 4691-65-0

• Customization: Available
• CAS No.: 4691-65-0
• Formula: C10h11n4na2o8p
• Model NO.: FD001
• EINECS: 225-146-4
• Certification: ISO
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Substances: I+G
• Resource: Natural
• Transport Package: by Sea in Container
• Specification: 20KG/BAG
• Trademark: ALLRIGHT G. C.
• Origin: Shandong
• Production Capacity: 60 Tons/Month

Product Description

Disodium 5'-ribonucleotide is obtained by decomposing and separating nucleic acid obtained from yeast; or by fermentation. This product is mainly composed of disodium 5'-guanylate and 5'-inosinic acid, and its properties are also similar. It is a white to beige crystal or powder, odorless, delicious, and sodium glutamate. There is significant synergy in the combination, and the freshness is greatly increased. Soluble in water, slightly soluble in ethanol and ether. Disodium uridine diphosphate and disodium 5'-disuccinic acid show weaker odor.
4.Used as reductant in analysis, bleaching agent and bacterial inhibitor
5.Reducing agent. Preservative. Disinfectant. Bleaching agents.

It is mainly composed of 5'-guanylate disodium and 5'-inosinic acid sodium, and its properties are also similar to it. It is white to beige crystal or powder, odorless and delicious, and has significant effect in combination with sodium glutamate. The synergy effect is greatly increased. Soluble in water, slightly soluble in ethanol and ether. The 5'-disodium uridine disodium and 5'-disodium citrate disodium have a weaker taste.

It can be used as a flavor enhancer (taste agent). This product is often combined with sodium glutamate, the amount of which is about 2% to 10% of monosodium glutamate. It can be combined with other kinds of ingredients, such as a kind of compound umami component is 88% of MSG, 8% of taste nucleotides and 4% of citric acid. The other components were 41% MSG, 2% taste nucleotides, 57% hydrolyzed animal protein, and 1% disodium succinate.

Nucleotide two sodium (I+G) is a new generation of nucleotide food. It can be added directly to the food, play a role in increasing the fresh. It's more economical and best flavor enhancer, It's mainly one of taste components for instant noodle seasoning packet, condiments such as chicken essence, chicken powder and fresh-added soy sauce; If mixed use with monosodium glutamate (MSG), with the dosage about 2% to 5%, that creates the effect known as "a strong MSG"; In addition, the product also has a certain therapeutic effect on the migration of hepatitis, chronic hepatitis, progressive muscle atrophy and various eye diseases. Moreover, it inhibits the food salty, bitter, sour and other undesirable odor, and can reduce the odor (amino acid, flour, etc.). Finally, it has a good solubility and stability in the product.

Item	Test Result
Appearance	White crystalline powder. Clear and colorless
Assay, %	≥98
IMP %	50.5
GMP %	49.5
Loss on drying, %	≤22
Transmittance, %	≥98
Amino acid	Complied
NH4+(ammonium)	Complied
Other related compounds of nucleic acid	Complied
pH	7.7
Arsenic(As), %	<1
Heavy metals(Pb), %	<10