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Disodium ribonucleotides E635

disodium 5′-ribonucleotides?
Disodium 5′-ribonucleotide is a mixture of nucleotides disodium guanylate and disodium inosinate, in the proportion of 50% each.

How is it made?
Both E631 and E627 can be produced from yeast extract or from the fermentation of carbohydrate and then through reaction with sodium hydroxide.

Other Names
Sodium ribonucleotides
Disodium inosinate and guanylate
An odourless, white powder or granular.

Easy to absorb water in the air, around 20-30% of water.

In Water: soluble in water, 25g in 100ml water in 20 degree.
In Organic Solvents: sparingly soluble in ethanol, practically insoluble in ether.
What are the uses?
I+G is a natural, vegan, and gluten free ingredient that can be used as a flavor enhancer to substitute monosodium glutamate (MSG) in MSG free food. It can also be used with MSG at the usage level around 2-10% of MSG to provide a synergistic enhancement of umami taste in sauces, seasonings and condiments.

The following are the common food uses of I+G and the added levels recommended by the manufacturer, Ajinomoto (1):

Meat products: ≥ 0.01%
Broths: 0.50 – 1.00%
Soups: 0.20 – 0.30%
Spices (10% salt or higher): 0.25-2.8%
Snacks:0.02 – 0.03%
Tomato sauce: 0.02 – 0.04%
Mustard: 0.02 – 0.04%
Salad dressings: 0.01 – 0.02%
Vegetable preserves, fish byproducts, frozen food, biscuits, pasta / dough: 0.01%

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