Chemical：Disodium guanylate and disodium inosinate
CAS RN：12111-11-4
Formula：C10H11N4Na2O8P·xH2O, C10H12N5Na2O8P·xH2O
Usage：It can be used as a flavour enhancer. In synergy with monosodium glutamate, it doubles the umami effect, imparts a rich meaty aroma to food and enhances the overall flavour. With excellent solubility and stability, it is specifically designed for industrial production to meet the requirements of efficient and stable production.
Pack&Save：10kg/carton.It should be stored in a dry, ventilated and clean warehouse.
GB 1886.171-2016
Item | Specification |
Appearance | White or off-white crystalline powder |
Assay(I+G,dried basis),w/ % | 97.0-102.0 |
IMP mixing ratios | 48.0-52.0 |
GMP mixing ratios | 48.0-52.0 |
25.0 max | |
Transmittance (5% aqueous solution)/% | 95.0 min |
pH(5% aqueous solution) | 7.0-8.5 |
Heavy Metals (as Pb) /(mg/kg) | 10 max |
As/(mg/kg) | 1.0 max |
Project based on customer requirements. | |
Chemical：Disodium guanylate and disodium inosinate
CAS RN：12111-11-4
Formula：C10H11N4Na2O8P·xH2O, C10H12N5Na2O8P·xH2O
Usage：It can be used as a flavour enhancer. In synergy with monosodium glutamate, it doubles the umami effect, imparts a rich meaty aroma to food and enhances the overall flavour. With excellent solubility and stability, it is specifically designed for industrial production to meet the requirements of efficient and stable production.
Pack&Save：10kg/carton.It should be stored in a dry, ventilated and clean warehouse.
GB 1886.171-2016
Item | Specification |
Appearance | White or off-white crystalline powder |
Assay(I+G,dried basis),w/ % | 97.0-102.0 |
IMP mixing ratios | 48.0-52.0 |
GMP mixing ratios | 48.0-52.0 |
25.0 max | |
Transmittance (5% aqueous solution)/% | 95.0 min |
pH(5% aqueous solution) | 7.0-8.5 |
Heavy Metals (as Pb) /(mg/kg) | 10 max |
As/(mg/kg) | 1.0 max |
Project based on customer requirements. | |
