Disodium 5′-Ribonucleotides I+G is white to almost white crystal or powder, no smell, have a special taste, soluble in water (25g/100ml water, 20 degrees C), slightly soluble in acetone, ethyl ether and ethanol.
CAS: 4691-65-0
Standard: FCCIV
Certification: HACCP KOSHER HALAL ISO
Usage: food additive
Packing: 10kg/carton or 25kg/drum
Shelf Life: 3 Years,Keep in cool and dry place,Protecte from light
Disodium 5′-ribonucleotide is a mixture of nucleotides disodium guanylate and disodium inosinate, in the proportion of 50% each.
Disodium 5′-ribonucleotides, also known as I+G, 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).
Guanylates and inosinates are generally produced from meat, but partly also from fish. They are thus not suitable for vegans and vegetarians.
A mixture of 98% monosodium glutamate and 2% E635 has four times the flavor enhancing power of monosodium glutamate (MSG) alone.
SPECIFICATION
| Item | Standard |
| Appearance | White crystals or crystalline powder |
| Assay(IMP+GMP) | 97.0-102.0% |
| IMP (Mixed proportion) | 48.0-52.0% |
| GMP (Mixed proportion) | 48.0-52.0% |
| Loss on drying | ≤25.0% |
| Transmittance of 5% solution | ≥95.0% |
| PH (5% solution) | 7.0-8.5 |
| Other nucleotides | Not detectable |
| Amino acid | Not detectable |
| Ammonium (NH4+) | Not detectable |
| Arsenic (As2O3) | ≤1ppm |
| Heavy metals (Pb) | ≤10ppm |
Stability
Easy to absorb water in the air, around 20-30% of water.
Solubility
- In Water: soluble in water, 25g in 100ml water in 20 degree.
- In Organic Solvents: sparingly soluble in ethanol, practically insoluble in ether.
Function:
- Biologics – Biological components such as amino acids and its derivatives which modifies certain functions
- Flavor / Flavoring / Flavor Enhancer – Provides or enhances a particular taste or smell.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).It is approved to use as food additive (E635) in EU.
Application fields:
Disodium 5′-ribonucleotide is a new geneartonal nucleotide food taste agent. This product is prepared through the IMP (DISODIUMINOSINE5’—MONOPHOSPHATE) and GMP (DISODIUM GUANOSINE5’—MONOPHOSPHATE) are mixed with proportion of 1:1. It can be directly added in food and act taste improving effect. It is a kind of economic and best effective taste enhancer, and is also the main flavoring component in seasoning packet of instant noodles, seasoning, such as chicken extract, chicken powder, flavor enhancing soybean sauce and others. When mixing with sodium glutamate (monosodium glutamate), its dose is 2%-5% of monosodium glutamate, so that it also called “super monosodium glutamate”; in addition, it also have certain supportive therapeutic efficacy for motility hepatitis, chronic hepatitis, progressive muscular dystrophy and various kinds ophthalmic diseases.
Method of application:
Method of application: used as flavoring agent
Range of application: various kinds of food
Max application amount: appropriately added acording to the production demand.
I+G is usually used with monosodium glutamate to act collaborative flavor enhancing function; its dose is usually equal to the 0.5%~1.5% of monosodium glutamate. If added into soybean sauce, since the contained phosphatidase may decomposes I+G, should perform heat treatment to the soybean sauce before so as to realize enzyme denaturalixation.
If the proportion between IMP and GMP is 1:1, its general dosage is as following:
XI’AN AOGU BIOTECH CO.,LTD is devoted into the research and innovation in natural nutritional supplements ingredients. Our own factory and lab with the strict quality control system to ensure quality stability and real price of Disodium 5′-ribonucleotides. At the same time, we have our own source for the raw material to make sure the production ability.