Disodium 5-Inosinate powder Raw Materials CAS 4691-65-0

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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.

Applications/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.

Physicochemical Property of Disodium 5'-Inosinate powder

Disodium 5'-Inosinate Colorless to white crystalline, or white crystalline powder. Crystal water with an average of 7.5 molecules. Odorless, has a special taste. The taste threshold is 0.012%. No deliquescence.

Production methodprocess of Disodium 5'-Inosinate powder

Disodium 5'-Inosinate powder is obtained by direct fermentation of starch saccharification solution (glucose), selective hydroxyl phosphorylation, refining, neutralization into sodium salt, and crystallization.             

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