Disodium5’-ribonucleotide 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).
Used in various foods such as soup, canned foods, sauces, ketchup, juice, frozen foods, hamburger, processed cheese, dressing, processed meats, snacks, etc.
- Substitute flavors for natural ingredients
IMP, a nucleic acid rich in meat & fish, imparts flavors of beef & tuna. GMP produces flavors of mushroom.
- Cost-savings in synergy with MSG
The flavor enhancement value of mixture consisting of 3% of IMP & 97% of MSG is 3.8 times stronger than 100% MSG alone. In case of GMP, this synergy is 5.8 times stronger. The synergistic effects provide significant cost-savings.
- Convenient handling
Daesang nucleotides have excellent stability to heat. As white crystaline powders, they are easy to measure, mix or diss.