Product Name：Disodium 5 Ribonucleotide
|Item of Analysis||Specification|
|Appearance & Color||The product is white or quasi-white,Crystalline or crystalline powder.|
|IMP mixing ratio/%||48.0~52.0|
|GMP mixing ratio /%||48.0~52.0|
|Loss on Drying/%||≤25.0|
|Transmittance(5% aqueous solution)/%||≥95.0|
|pH(5% aqueous solution)||7.0~8.5|
|Other nucleotides||Pass Test|
|Amino acid||Pass Test|
|Ammonium Salt||Pass Test|
What is disodium 5-ribonucleotide?
Disodium 5 Ribonucleotide can be used in household, catering industry food cooking, convenience food and soup, soy sauce and various snacks, sauces, etc.
Function of disodium 5-ribonucleotide
Disodium 5′-ribonucleotides, E number E635, is a flavor enhancer which is synergistic with glutamates in creating the taste of umami. It is a mixture of disodium inosinate (IMP) and disodium guanylate (GMP) and is often used where a food already contains natural glutamates (as in meat extract) or added monosodium glutamate (MSG). It is primarily used in flavored noodles, snack foods, chips, crackers, sauces and fast foods. It is produced by combining the sodium salts of the natural compounds guanylic acid (E626) and inosinic acid (E630).
Application of disodium 5-ribonucleotide
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.