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    5 '- inosine acid disodium

    IMP效果圖 副本.jpg

    Disodium inosinate has synergistic effect with sodium glutamate. If it mixes with sodium glutamate in proportion of 1:7, it can act obvious flavor enhancing effect. 

     

    Basic information


    English name:disodium inosinate

    Alias: IMP    Molecular formula: C10H11N4NA2O8P*XH2O

     

    Product properties


    It is colorless to white crystal, or white crystalline powder. Its flavor intensity is lower than disodium guanylate while these two agents have remarkable synergistic effect. It is soluble in water; its aqueous solution is stable at neutral ph value; it easy to be decomposed in acid solution after heating and lost flavoring function. It is also can be decomposed or broken by phosphatase. 

    Disodium inosinate widely exist in various kinds of fresh meat and seafood in nature world. Its flavor developing effect is stable and lasting, and its price is comparatively cheap. When mixing with sodium glutamate (monosodium glutamate), its flavoring developing effect is several times of single applying, so that it also called “super monosodium glutamate”; if it is mixed with Guanosine-5'--monophosphate Disodium (GMP) in equal proportion, they compose Disodium 5'-ribonucleotide (I+G) with remarkable flavoring effects; in addition, disodium inosinate also have certain supportive therapeutic efficacy for leucopenia and thrombocytopenia and various kinds of acute and chronic hepatic disease. 

     

    Application fields


    ①It is usually used as a seasoning in soup and cooked food; ② rare to be used alone and can remarkably improve flavor when it is mixed with monosodium glutamate; ③ food added with Guanosine-5'--monophosphate Disodium(GMP) has flavor of vegetable and mushroom; food added with disodium inosinate has flavor of meat; however, the food added with the Guanosine-5'--monophosphate Disodium(GMP)+ disodium inosinate is mixed with delicate flavor of meat and vegetable; ④ inosinate in canned food adding disodium can restrain starch taste and iron sheet taste; ⑤ adding it in sauce can improve source flavor; ⑥ applying in local flavor snack such as sliced dried beef, fish fillets can reduce astringent taste.

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