12111-11-4

The chemical formula of disodium nucleotide is colorless to white crystals, or white crystalline powder, containing about 7.5 molecules of crystal water, not hygroscopic. It starts to lose crystal water at 40°C, and becomes anhydrous above 120°C. Xian, the umami threshold is 0.025g/100mL, and the umami intensity is lower than that of sodium guanylate, but the combination of the two has a significant synergistic effect. When the two are mixed 1:1, the umami threshold can be reduced to 0.0063%.

1. The synergistic effect of umami. Mixing with monosodium glutamate can produce umami multiplier effect and reduce product cost.

2. Enhance and improve the flavor of food, which can enhance the natural deliciousness, richness and sweetness of food.

3. To make the meat taste more delicious, adding it after mixing with monosodium glutamate can enhance the original flavor of the meat, strengthen the flavor of the meat, and reduce the amount of meat to reduce the cost.

4. Inhibit bad smells such as salty, bitter, and sour in food, and can reduce peculiar smell (amino acid smell, flour smell, etc.)

5. Has better dissolution properties and stability in the product.

Disodium nucleotide is a new generation of nucleotide food freshness enhancer. It can be directly added to food to enhance freshness. It is one of the main flavor components of instant noodle seasoning packets, condiments such as chicken essence, chicken powder and fresh soy sauce; mixed with sodium glutamate (monosodium glutamate), the dosage is about 2%-5% of monosodium glutamate. In addition, this product also has certain adjuvant therapeutic effects on migratory hepatitis, chronic hepatitis, progressive muscle atrophy and various eye diseases.

As a freshness-enhancing seasoning, disodium nucleotide can be used in household, catering food cooking, instant food and its soup, soy sauce, and various snacks, sauces, etc.