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.
|CHARACTERISTICS OF SENCES|
WHITE CRYSTALS OR CRYSTALLINE
|WHITE CRYSTALLINE POWDER|
|ASSAY(IMP + GMP)||97.0-102.0%||98.3 %|
|LOSS ON DRYING||≤25.0%||23%|
|TRANSMITTANCE OF 5% SOLUTION||≥95.0%||97.4%|
|OTHER NUCLEOTIDES||NOT DETECTABLE||NOT DETECTABLE|
|AMINO ACID||COMPLY WITH||COMPLY WITH|
|NH4+(AMMONIUM)||COMPLY WITH||COMPLY WITH|
|HEAVY METALS(PB) /(MG/KG)||≤10||<10|
|THE CONCLUSION: THE ABOVE PRODUCT CONFORM WITH QB/T2845-2007