Product Introduction
5'-flavored nucleotide disodium, commonly known as I+G, is a food additive used as a flavor enhancer, it is is typically composed of two main ingredients: disodium inosinate (IMP) and disodium guanylate (GMP) [1]. These two components are ribonucleotides, which are naturally present in many animal and plant tissues. I+G is often produced through microbial fermentation [2]. It is commonly used to enhance the umami taste in various food products, such as sauces, soups, snacks, and processed foods [3].
Production Process
The production of 5'-flavored nucleotide disodium generally involves several steps. First, IMP and GMP are produced separately through microbial fermentation, using microorganisms to convert sugars and other nutrients into the desired nucleotides. Next, the fermentation broth undergoes purification processes, including filtration, concentration, and crystallization, to isolate IMP and GMP. Finally, the purified IMP and GMP are mixed in specific proportions, usually 50:50, and then dried to obtain the final product, 5'-flavored nucleotide disodium [4].
Product Efficacy and Function
5'-flavored nucleotide disodium functions synergistically with monosodium glutamate (MSG) to enhance the umami taste, contributing to a more intense and savory flavor profile [5]. It amplifies the taste of existing flavors in food, thereby reducing the amount of salt needed [6]. This can be particularly beneficial in reducing sodium content in processed foods, addressing health concerns related to high sodium intake [7].
Product Application Scenarios
I+G is widely used in a variety of food applications. It is commonly found in instant noodles, snack foods, sauces, canned vegetables, and processed meats [8]. Its flavor-enhancing properties make it a popular choice in the food industry to improve the taste and overall palatability of food products [9]. It can also be used in vegetarian products to mimic the flavor of meat [10].
Packaging and Storage
5'-flavored nucleotide disodium should be packaged in airtight containers to prevent moisture absorption and maintain its quality. It should be stored in a cool, dry place, away from direct sunlight and heat [11]. Proper storage conditions help to preserve its flavor-enhancing properties and extend its shelf life. Under these conditions, the product typically has a shelf life of 24 months.
Citations:
[1] Food and Agriculture Organization of the United Nations. (1992). Compendium of Food Additive Specifications, Addendum 1.
[2] Kuninaka, A. (1967). Production of nucleic acid-related substances by microorganisms. Microbial Production of Nucleic Acid-Related Substances.
[3] Yamaguchi, S., & Ninomiya, K. (2000). Umami and food palatability. Journal of Nutrition, 130(4), 921S-926S.
[4] Ajinomoto Co., Inc. (1980). Method for producing 5'-nucleotides. US Patent 4226944A.
[5] Kurihara, K. (2009). Umami the fifth basic taste: Emergence of the taste sense and its role in human culture. Proceedings of the Japan Academy, Series B, Physical and Biological Sciences, 85(7), 213-228.
[6] Roininen, K., Lähteenmäki, L., & Tuorila, H. (1996). Effect of umami and salt on preferred saltiness in clear soup. Food Quality and Preference, 7(3-4), 223-229.
[7] World Health Organization. (2012). Guideline: Sodium intake for adults and children.
[8] Williams, A. (2005). Sensory characteristics and acceptance of food with enhanced umami taste. Food Quality and Preference, 16(6), 516-523.
[9] Mariotti, F., & Gardner, C. D. (2005). Hype or substance: Separating fact from fiction in the world of dietary supplements. American Journal of Clinical Nutrition, 82(1), 1-2.
[10] Ruusunen, M., & Puolanne, E. (2005). Reducing sodium content in meat products: A review. Meat Science, 70(3), 531-541.
[11] Codex Alimentarius Commission. (1995). General Standard for Food Additives.
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