Properties and uses of disodium 5'-inosinate

Properties and uses of disodium 5'-inosinate

Disodium 5'-inosinate has a specific fresh fish taste with a taste threshold of 0.012%. Disodium 5'-inosinate has a synergistic effect with sodium glutamate, and if it is compounded with sodium glutamate in a ratio of 1:7, it will have an obvious strong taste effect.

Product nature

Disodium 5'-inosinate is a colorless to white crystal, or white crystalline powder, containing about 7.5 molecules of crystal water. The flavor intensity is lower than that of sodium guanylate, but the combination of the two has a significant synergistic effect. Soluble in water, the aqueous solution is stable and neutral, it is easily decomposed when heated in an acidic solution, and loses its taste. It can also be decomposed and destroyed by phosphatase, slightly soluble in ethanol, almost insoluble in ether.

Disodium 5'-inosinate widely exists in all kinds of fresh meat and seafood in nature, with stable and long-lasting taste and relatively cheap price. When mixed with sodium glutamate (monosodium glutamate), its taste is several times higher than that of monosodium glutamate, which is called "strong monosodium glutamate"; when mixed with 5'-guanylate (GMP) in equal proportions, it becomes a taste nucleus. Disodium gluconate (I plus G) has a more significant freshening effect; in addition, disodium 5'-inosinate has a certain adjuvant therapeutic effect on leukocyte and thrombocytopenia and various acute and chronic liver diseases.

Application field

①It is generally used for the seasoning of soup and cooking dishes;

②It is less used alone, and it is mostly used in combination with monosodium glutamate, and its umami taste is significantly improved;

③ Foods added with disodium 5'-guanylate (GMP) have the umami taste of vegetables and mushrooms; foods added with disodium 5'-inosinate have the umami taste of meat; Foods containing sodium + 5'-inosinic acid disodium combine meat, vegetarian and umami flavors;

④Adding disodium 5'-inosinate to canned food can inhibit starch and iron smell;

⑤Adding to sauce can improve the taste of sauce;

⑥Adding in flavor snacks such as beef jerky and fish fillet can reduce the astringency.