Disodium 5′-ribonucleotide, also known as Disodium 5′-ribonucleotide, has the chemical formula C10H11N4Na2O8P·xH2O. It is colorless to milky white crystalline or milky white crystalline powder, containing about 7.5 molecules of structural crystalline water, non-hygroscopic, begins to lose crystalline water at 40℃, and becomes anhydrous above 120℃. It is obtained by dissolving and separating nucleotides obtained from yeast; or it can be obtained by fermentation, showing a significant synergistic effect when used with sodium glutamate, resulting in a significant increase in freshness. It is soluble in water, slightly soluble in alcohol and medical ether. 　

Basic information content 　

Chinese name: 5′-disodium ribonucleotide; also known as 5′-ribonucleotide disodium; ribonucleotide disodium, commonly known as I G. 　

Chemical formula: C10H11N4Na2O8P·xH2O, relative molecular mass of 392.17 (without water). Colorless to milky white crystalline or crystalline powder. 　

Disodium 5′-ribonucleotide is a new generation of polypeptide chain food flavor enhancer. It can be added to food immediately to enhance the fresh taste. 　

Common Questions 　

Flavor enhancer (fresh-flavoring agent). According to the ‘Hygienic Standard for the Use of Food Additives’ (GB2760-1996) in China 　

Disodium 5′-ribonucleotide 　

Disodium 5′-ribonucleotide 　

: It can be appropriately applied in various food products according to production needs. This product is often used with monosodium glutamate, with an amount of about 2%~10% of monosodium glutamate, and can be used with other various ingredients, such as a compound fresh-flavoring agent component of 88% monosodium glutamate, 8% taste nucleotides, and 4% sodium citrate; another group of ingredients consists of 41% monosodium glutamate, 2% taste nucleotides, 56% hydrolyzed animal protein, and 1% disodium succinate. When the ratio of inosinic acid and guanosine acid is 1:1, the general dosage is as follows: fruit can soup, 0.02~0.03g/kg; fruit can bamboo shoots, 0.03~0.04g/kg; fruit can crab, 0.01~0.02g/kg; canned fish, 0.03~0.06g/kg; fruit can poultry and livestock, cured sausages, sausages, 0.06~0.10g/kg; sauce, 0.10~0.30g/kg; seasoning, 0.10~0.15g/kg; tomato sauce, 0.10~0.20g/kg; salad dressing, 0.12~0.18g/kg; special snack food, 0.03~0.07g/kg; soy sauce, 0.30~0.50g/kg; vegetable and fruit juice, 0.05~0.10g/kg; processed cheese, 0.05~0.10g/kg; dehydrated clay pot powder, 1.0~2.0g/kg; instant soup flour, 3.0~6.0g/kg. 　

Main Applications 　

In the food industry, fresh-flavoring agents are widely used in liquid seasonings, special light soy sauce, powdered seasonings, meat product processing, freshwater fish processing, catering industry, and other manufacturing industries. 　

1, At home and in the catering industry, the addition of 0.1-0.5% compound fresh-flavoring agents to seasoning sauces and condiments not only makes the sauce fresh but also imparts a deep meat aroma. Used in various homemade sauce for braised pork, roast duck, roast goose, roast lamb, processed meat products, braised fish, etc., the addition of 0.5-1% compound fresh-flavoring agents can make the sauce show a pure natural taste. 　

2, Meat products are produced and processed with a certain proportion of yeast extract monosodium glutamate, which hydrolyzes animal proteins, I G, monosodium glutamate, used in meat products such as sausages, cured sausages, pork balls, dumpling fillings, etc., can suppress the unpleasant taste of meat products, have a flavoring effect, and enhance the slow-cooked meat taste, giving meat products a rich aroma. 　

3, Compound fresh-flavoring agents are used in various types of Chinese fast food instant noodles soup bases to highlight the aroma of meat products and enhance freshness.