China (Mainland)
Disodium 5'-Ribonucleotide CAS NO.5550-12-9
- FOB Price: USD: 7.00-8.00 /Kilogram Get Latest Price
- Min.Order: 100 Kilogram
- Payment Terms: L/C,T/T
- Available Specifications:
First(1-20)KilogramFirst(20-40)KilogramSecond(1-20)Kilogram
- Product Details
Keywords
- Disodium 5'-Ribonucleotide
- I+G
- IMP GMP
Quick Details
- ProName: Disodium 5'-Ribonucleotide
- CasNo: 5550-12-9
- Molecular Formula: C5H8O4NaH2O
- Appearance: White crystalline
- Application: Food additives
- DeliveryTime: Within 7 days time
- PackAge: 1KG/Bag,20Bags/Carton
- Port: Any Port, China
- ProductionCapacity: 3000 Metric Ton/Month
- Purity: 99.5%
- Storage: Dry, Cool Place
- Transportation: By Sea
- LimitNum: 100 Kilogram
- Place of Origin: China
- Grade: Food Grade
- Type: Crystalline
- Sample: Free
- Certificate: ISO 9001
- Brand Name: OEM
Superiority
1. Before shipment, free sample for test
2. Packing as your request, with OEM brand name
3. Top quality with best price
4. Fast shipment by reputed shipping line
5. Best service after shipment with emails
Details
Disodium 5'-Ribonucleotide:
We put its industrial top level I+G into operation . It is a mixture of IMP and GMP , a new generation of the food freshener . I+G is white or beige , crystal or powder . It can enhance the freshness of the food , and named " King of the Flavor " .
Specification of I+G:
| INDEX | SPECIFICATION | RESULTS |
| APPEARANCE | WHITE CRYSTALS OR CRYSTALLINE POWDER | WHITE CRYSTALLINE POWDER |
| ASSAY(IMP+GMP)/% | 97.0-102.0 | 99.5 |
| IMP/(%)(MIXED PROPORTION) | 48.0-52.0 | 50.5 |
| GMP/(%)(MIXED PROPORTION) | 48.0-52.0 | 49.5 |
| LOSS ON DRYING/(%) | ≤25.0 | 22.9 |
| TRANSMITTANCE OF 5% SOLUTION/(%) | ≥95.0 | 99.0 |
| PH(5% SOLUTION) | 7.0-8.5 | 7.8 |
| OTHER NUCLEOTIDES | NOT DETECTABLE | NOT DETECTABLE |
| AMINO ACID | NOT DETECTABLE | NOT DETECTABLE |
| NH4+(AMMONIUM) | NOT DETECTABLE | NOT DETECTABLE |
| ARSENIC(As2O3)/(mg/kg) | ≤1 | <1 |
| HEAVY METALS(Pb)/ (mg/kg) | ≤10 | <10 |
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).
Guanylates and inosinates can be found in animal and also plant. While for commercial product, they are produced by fermentation process with raw material from plant origin.
A mixture of 98% monosodium glutamate and 2% E635 has four times the flavor enhancing power of monosodium glutamate (MSG) alone.