Related Attributes
Product details
Disodium inosinate is a colorless to white crystal or powder, containing about 7.5 molecules of water of crystallization, non-hygroscopic, 40 ℃ began to lose water of crystallization, 120 ℃ above anhydrous. It is a food additive with a flavor presenting effect, which is stable and long-lasting for the human body to perceive the fresh flavor characteristics.
When mixed with monosodium glutamate, its flavor-presenting effect is about 8 times higher than that of monosodium glutamate alone, and it is therefore called "powerful MSG". Disodium inosinate is used in various food products in appropriate amounts according to production needs.
Function of Disodium Lnosinate.
Sodium inosinate liquid is allowed to be used at home and abroad as a flavor presenter, less often used alone, often mixed with monosodium glutamate, mixed with the fresh taste has multiplied the effect. It can be used in all kinds of feed and food additives according to the production needs.
Disodium inosinate can be used with sodium glutamate or disodium 5′-inosinate, there is a significant synergistic effect, the fresh flavor greatly increased. Disodium inosinate can be broken down by phosphatase to lose its flavor-presenting power, so it should not be used in raw foods. This can be used by heating the food to about 85 ℃ to passivate the enzyme.
China's "food additives use of health standards" (GB2760-1996) provides that: can be used in various types of food according to the production needs of the appropriate amount.
Disodium inosinate is one of the main ingredients of bean paste, soy sauce, chicken essence and other condiments used in daily life. Adding 5%～12% disodium inosinate and mixing with monosodium glutamate, its flavor presenting effect is about 8 times higher than that of using monosodium glutamate alone, and IMP disodium salt has the name of "powerful monosodium glutamate".
Pharmacological effect of Disodium Lnosinate.
Product Method of Bulk Disodium Lnosinate Powder.
Preparation of disodium inosinate by dephosphorylation of inosinic acidDisodium inosinate can be obtained by fermentation of Corynebacterium rodentium 269, the fermentation broth is de-phosphorylated, adsorbed, eluted, concentrated, and crystallized by addition of ethanol, pH 7-7.5 conditions.
Rod-shaped bacillus 269 [fermentation] → fermentation broth [depyrogenation, adsorption, elution, concentration] → concentrate [ethanol] → [pH 7-7.5] disodium inosinate Inosine crude preparation in acetic acid buffer, adjust pH 5.4-5.6, pressurized 137-147kPa, dephosphorylated for 5h, inosine can be obtained as a crude product. Disodium inosinate [acetic acid, pressurized] → inosine refined distilled water dissolved, pH = 6, recrystallization, can get the fine product.
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