(I+G)Disodium 5'-Ribonucleotides
(I+G)Disodium 5'-Ribonucleotides
E No: E635
HS Code: 2934993000
Type:Flavourings
Qty in 20' FCL:10MT
Min. Order:500KG
ITEM | STANDARD |
ASSAY(IMP+GMP) | 97.0% -102.0% |
LOSS ON DRYING | =<25.0% |
IMP | 48.0%-52.0% |
GMP | 48.0%-52.0% |
TRANSMITTANCE | >=95.0% |
PH | 7.0-8.5 |
HEAVY METALS (AS Pb) | =<10PPM |
ARSENIC (As) | =<1.0PPM |
NH4(AMMONIUM) | Color of litmus paper unchanged |
Amino Acid | Solution appear colorless |
Other related compounds of nucleicacid | Not Detectable |
Lead | =<1 ppm |
Total aerobic bacteria | =<1,000cfu/g |
Yeast & mould | =<100cfu/g |
Coliform | Negative/g |
E.Coli | Negative/g |
Salmonella | Negative/g |
Disodium 5'-ribonucleotides, also known as I+G, E number E635, 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). It is primarily used in flavored noodles, snack foods, chips, crackers, sauces and fast foods. It is produced by combining the sodium salts of the natural compounds guanylic acid (E626) and inosinic acid (E630).
Guanylates and inosinates are generally produced from meat, but partly also from fish. They are thus not suitable for vegans and vegetarians.
A mixture of 98% monosodium glutamate and 2% E635 has four times the flavor enhancing power of monosodium glutamate (MSG) alone.
