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Healthy Food Flavouring Agents / Natural Flavour Enhancers Disodium Guanosine

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Healthy Food Flavouring Agents / Natural Flavour Enhancers Disodium Guanosine

Brand Name : CLPC
Certification : HALAL KOSHER
Place of Origin : CHINA
MOQ : 1MT
Price : negotiate
Payment Terms : L/C,T/T
Supply Ability : negotiate
Delivery Time : negotiate
Packaging Details : 10KGS PER PACKAGE
CHARACTERISTICS OF SENCES : WHITE CRYSTALS OR CRYSTALLINE POWDER
ASSAY(IMP + GMP) : 97.0%-102.0%
IMP(MIXED PROPORTION) : 48.0%-52.0%
GMP(MIXED PROPORTION) : 48.0%-52.0%
LOSS ON DRYING : ≤25.0%
TRANSMITTANCE OF 5% SOLUTION : ≥95.0%
PH(5% SOLUTION) : 7.0-8.5
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DISODIUMINOSINE5’—MONOPHOSPHATE+DISODIUM GUANOSINE5’—MONOPHOSPHATE(I+G)


1. The flavor nucleotide disodium is white to rice yellow crystalline or powder, odorless, flavor, and glutamate with a significant synergistic effect. The flavor nucleotide disodium is soluble in water and slightly soluble in ethanol and ether.


2. The family and the catering industry applied flavoring dishes and soups with the flavor nucleotide disodium of 0.1-0.5%, not only the soups, but also the rich flavor of the meat. Assumes the sapidity nucleotide disodium for meat, grilled chicken, roast duck, mutton, burning LuZhiPin, braise in soy sauce fish of various kinds of homemade seasoning juice, such as joined the compound freshness agent 0.5 1%, can make the ingredients appear natural flavor.


3. Meat food processing in a certain proportion of yeast principle, hydrolyzed animal protein, the flavor nucleotide disodium, monosodium glutamate, used in meat food, such as ham, sausage, meat ball, meat, etc., inhibits the unpleasant smell of meat, have taste masking effect, enhance meat, sweet ripe, gives meat aroma.


4. The taste nucleotide disodium is used in all kinds of instant noodle soup of fast food, highlighting the aroma of meat and enhancing the flavor.


TEST ITEM


STANDARDTEST RESULT
CHARACTERISTICS OF SENCES

WHITE CRYSTALS OR CRYSTALLINE

POWDER

WHITE CRYSTALLINE POWDER
ASSAY(IMP + GMP)97.0-102.0%98.3 %
IMP(MIXED PROPORTION)48.0-52.0%51.2%
GMP(MIXED PROPORTION)48.0-52.0%48.8%
LOSS ON DRYING≤25.0%23%
TRANSMITTANCE OF 5% SOLUTION≥95.0%97.4%
PH(5% SOLUTION)7.0-8.57.8
OTHER NUCLEOTIDESNOT DETECTABLENOT DETECTABLE
AMINO ACIDCOMPLY WITHCOMPLY WITH
NH4+(AMMONIUM)COMPLY WITHCOMPLY WITH
ARSENIC(AS2O3)/(MG/KG)≤1<1.0
HEAVY METALS(PB) /(MG/KG)≤10<10
THE CONCLUSION: THE ABOVE PRODUCT CONFORM WITH QB/T2845-2007 SPECIFICATIONS.


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natural flavouring agents

      

natural flavour enhancers

      
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