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Bulk Price Imp+GMP Food Flavor Enhancer Disodium 5-Ribonucleotide I+G
Introduction (Disodium 5'-Ribonucleotide)
Name: Inosine 5'-monophosphate disodium salt;5'-Inosinic acid disodium salt,I+G
Molecular formula: C10H11N4Na2O8P
Molecular weight: 392.17
CAS No.: 4691-65-0
EINECS NO.: 225-146-4
Melting point: 175ºC
Description: Colorless to white acicular or rhombic prism shape crystals or crystalline powder
Nucleotide(I+G) is a mixture of IMP and GMP , a new generation of the food freshener It is also called I+G , we put its
industrial top level I+G into ope
Basic Info.
Model NO.
TNN10
Certification
BRC, ISO, FDA, HACCP
Packaging Material
Paper
Storage Method
Normal
Shelf Life
>12 Months
Main Substances
I+G
Resource
Natural
Sample
Available
Storage
Cool Dry Place
Garde
Food
Time
>12months
Transport Package
Box
Specification
10kg/box
Trademark
TNN
Origin
China
HS Code
29349990
Production Capacity
50000mt/Year
Product Description
| ITEM | STANDARD |
| ASSAY(I+G) | ≥97.0% -102.0% |
| LOSS ON DRYING | ≤25.0% |
| IMP | 48.0%-52.0% |
| GMP | 48.0%-52.0% |
| TRANSMITTANCE | ≥95.0% |
| PH | 7.0-8.5 |
| HEAVY METALS (AS Pb) | ≤10PPM |
| ARSENIC (As) | ≤1.0PPM |
| NH4(AMMONIUM) | Color of litmus paper unchanged |
| Amino Acid | Solution appear colorless |
| Other related compounds of nucleicacid | Not Detectable |
| LEAD | ≤1.0PPM |
| TOTAL AEROBIC BACTERIA | ≤1,000CFU/G |
| YEAST & MOULD | ≤100CFU/G |
| COLIFORM | NEGATIVE/G |
| E.COLI | NEGATIVE/G |
| SALMONELLA | NEGATIVE/G |
Application
I + G application
In the food industry, flavor enhancers are widely used in liquid seasonings, extra-fresh soy sauce, powder seasonings, meat processing, fish processing, the catering industry and other sectors.
1.For household and catering industries, adding 0.1-0.5% compound umami enhancers to dishes and soups not only makes the soup fresh but also endows it with a rich meaty aroma. Adding 0.5-1% of the compound umami agent to various homemade seasoning sauces for braised pork, braised chicken, braised duck, braised mutton, marinated products, braised fish, etc. can make the seasonings present a natural flavor.
2.In the processing of meat products, yeast monosodium glutamate, hydrolyzed animal protein, I+G, and monosodium glutamate are added in a certain proportion and used in meat products such as ham, sausages, meatballs, and minced meat. These can suppress the unpleasant smell of meat, have a flavoring effect, enhance the maturation of meat aroma, and endow meat products with a rich flavor.
3. Compound umami flavoring agents are used in various fast food and instant noodle soup bases to highlight the meaty aroma and enhance the umami flavor.
1.For household and catering industries, adding 0.1-0.5% compound umami enhancers to dishes and soups not only makes the soup fresh but also endows it with a rich meaty aroma. Adding 0.5-1% of the compound umami agent to various homemade seasoning sauces for braised pork, braised chicken, braised duck, braised mutton, marinated products, braised fish, etc. can make the seasonings present a natural flavor.
2.In the processing of meat products, yeast monosodium glutamate, hydrolyzed animal protein, I+G, and monosodium glutamate are added in a certain proportion and used in meat products such as ham, sausages, meatballs, and minced meat. These can suppress the unpleasant smell of meat, have a flavoring effect, enhance the maturation of meat aroma, and endow meat products with a rich flavor.
3. Compound umami flavoring agents are used in various fast food and instant noodle soup bases to highlight the meaty aroma and enhance the umami flavor.
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