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Disodium 5 ribonucleotides

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Disodium 5 ribonucleotides

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Nome do Produto：Disodium 5 Ribonucleotide

Aparência：crystalline powder

Especificação：99%

Item de Análise Especificação
Aparência & Cor The product is white or quasi-white,Crystalline or crystalline powder.
Índices físico-químicos
Ensaio 97.0~102,0
IMP mixing ratio/% 48.0~52.0
GMP mixing ratio /% 48.0~52.0
Loss on Drying/% ≤25.0
Transmitância(5% solução aquosa)/% ≥95.0
pH(5% solução aquosa) 7.0~8,5
Other nucleotides Pass Test
Aminoácido Pass Test
Sal de Amônio Pass Test
Arsenic/(mg/kg） ≤1,0
Heavy Metals/(mg/kg） ≤10.0

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, molhos, 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% para 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, e 1% disodium succinate.

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