Wholesale Price Disodium 5-Inosinate Raw Materials powder

Product name:Disodium 5'-Inosinate powder

CAS:4691-65-0

MF:C10H14N4NaO8P

MW:372.21

EINECS:225-146-4

Specification:99% min Disodium 5'-Inosinate powder

Sample:Disodium 5'-Inosinate powder Avaliable

Keywords:Disodium 5'-Inosinate powder

Appearance:white powder

Storage: Cool Dry Place

Brand:Global ASAP Nutrition Factory

Shelf Life: 2 Years

Test Method: HPLC

Uses and synthesis of Disodium 5'-Inosinate powder

Disodium 5'-Inosinate powder is colorless to white crystal, or white crystalline powder, containing about 7.5 molecules of crystal water, non-hygroscopic, begins to lose crystal water at 40℃, and becomes anhydrous substance above 120℃. Soluble in water, aqueous solution is stable and neutral. It is easy to decompose when heated in acidic solution and lose its taste power. It can also be destroyed by phosphatase decomposition. Disodium 5'-Inosinate is slightly soluble in ethanol and almost insoluble in ether. Disodium 5'-Inosinate is also a flavor agent permitted at home and abroad, which is rarely used alone and is often mixed with MSG, and the umami flavor multiplicates when mixed. China's provisions can be used for all kinds of food, according to the production needs of appropriate use.

Functions of Disodium 5'-Inosinate powder

1. Umami agent. If the soy sauce is added to 5 to 100,000, it is a special umami taste. It is generally combined with monosodium glutamate and sodium guanylate to improve the freshening effect.
2. Disodium 5'-Inosinate powder as flavor enhancer and nutrient additive
3. Disodium 5'-Inosinate is also a flavor agent permitted at home and abroad, which is rarely used alone and is often mixed with MSG, and the umami flavor multiplicates when mixed. China's provisions can be used for all kinds of food, according to the production needs of appropriate use.
4. Disodium 5'-Inosinate is mainly used for leukopenia and acute and chronic liver disease caused by various causes.

Application of Disodium 5'-Inosinate powder

Meat product processing:
Ham, sausage, meatball, fishball, luncheon meat, canned meat: Enhance the meaty aroma and freshness of meat products, cover up the odor in the meat processing process, and improve the overall flavor and taste of the product.
Pickled meat products, marinated products: Enhance the freshness and flavor level of pickled products, making them delicious.
Quickly frozen meat products, prepared meat products: Make up for the loss of meat freshness during freezing or cooking, and maintain the flavor and freshness of the product.

Aquatic product processing:
Surface products, shrimp paste products, crab sticks, fish tofu, seafood balls: Enhance the seafood flavor and freshness of aquatic products, and improve the flavor and quality of the products.
Canned seafood, dried seafood products: Improve the freshness and flavor of canned seafood and dried products, making their flavor richer and more delicious.

Soup, broth:
Broodstock in the catering industry, homemade broth, instant soup: Enhance the freshness and mellowness of the soup, making the soup taste more delicious and richer.

Vegetable product processing:
Dehydrated vegetables, canned vegetables, pickled vegetables: make up for the loss of freshness of vegetables during processing and improve the flavor and taste of vegetable products.

Bean product processing:
Tofu, dried tofu, vegetarian chicken, vegetarian meat: enhance the flavor and freshness of bean products and improve the taste and flavor of vegetarian products

Umami Mechanism of Disodium 5'-Inosinate powder

Activation of umami receptors: Umami receptors exist on the surface of taste bud cells on the human tongue, mainly mGluR4 and T1R1+T1R3 heterodimer receptors. Disodium 5'-inosinate can specifically bind to these umami receptors, activate the receptors, and trigger the intracellular signal transduction pathway, ultimately transmitting the umami signal to the brain, allowing people to perceive umami.

Synergistic effect with sodium glutamate: Although sodium glutamate (MSG) and disodium 5'-inosinate (IMP) can both activate umami receptors, they act on different receptor subtypes or on different receptor sites. Sodium glutamate mainly activates mGluR4 receptors, while nucleotide umami agents (such as IMP, GMP) mainly enhance the activity of T1R1+T1R3 receptors. When sodium glutamate and nucleotide umami agents coexist, they can synergistically activate umami receptors, producing a synergistic umami effect of "1+1 > 2". This synergistic effect is not a simple taste superposition, but an enhancement effect at the receptor level and signal transduction pathway.

Enhanced flavor perception: In addition to directly producing umami, 5'-inosinic acid disodium can also enhance the perception of other tastes (such as saltiness, sweetness, sourness, bitterness) and aroma components, making the overall flavor of food richer, more coordinated, and fuller. This flavor enhancement effect is also an important manifestation of 5'-inosinic acid disodium as a flavor enhancer.