I&G

Disodium 5-ribonucleotides(I+G) is a new generation of nucleotide food by fresheners. Disodium 5-ribonucleotides can be directly added to food, the role played by fresh. Disodium 5-ribonucleotides is more economical and the best flavor enhancer, Disodium 5-ribonucleotides the migration of hepatitis, chronic hepatitis, progressive muscular atrophy, and various eye diseases have a certain role of adjuvant therapy.

Fooding is a Disodium 5-ribonucleotides Manufacturers, Suppliers and Wholesalers in China. You can inquiry Disodium 5-ribonucleotides price by email us: info@chinafooding.com or leave message on the Fooding web. Fooding ensure you can buy Disodium 5-ribonucleotides with a good Disodium 5-ribonucleotides price.

About Disodium 5-ribonucleotides

I+G is a combination of two kinds of flavor begin to take the short letter. As the IMP, GMP in the past only from dried fish and meat and seafood extracts, I+G expensive and therefore not used for the food industry. Now use the I+G, is a modern industrial production of scientists made ​​by microbial fermentation, IMP and GMP with a stronger flavor than the role.

I+G features:
1, I+G flavor multiplying effect. I+G-E635 MSG mixed with the multiplier effect can produce flavor, reduce product cost.
2, I+G(E635) to enhance and improve food flavor, I+G can enhance natural food delicious, rich and sweet incense.
3, I+G(E635) makes meat taste even more delicious, I+G and MSG added after mixing can enhance the flavor of meat, meat flavor enhanced, reducing meat consumption reduces costs.
4, I+G(E635) suppress food salty, too bitter, too sour and other bad smells, I+G can reduce the odor (amino acid taste, flour, flavor, etc.).
5, I+G has better solubility and stability in the product.

References on I&G

[1]. dos Santos BA, Campagnol PC, Morgano MA, Pollonio MA. Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl. Meat Sci. 2014 Jan;96(1):509-13.

[2]. Campagnol PC, dos Santos BA, Terra NN, Pollonio MA. Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages. Meat Sci. 2012 Jul;91(3):334-8.

[3]. Campagnol PC, dos Santos BA, Morgano MA, Terra NN, Pollonio MA. Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl. Meat Sci. 2011 Mar;87(3):239-43.

[4]. Nakashima K1, Katsukawa H, Sasamoto K, Ninomiya Y. Behavioral taste similarities and differences among monosodium L-glutamate and glutamate receptor agonists in C57BL mice. J Nutr Sci Vitaminol (Tokyo). 2001 Apr;47(2):161-6.