- its
salts such as
disodium inosinate are used as
flavor enhancers. It is
known as E
number reference E630. The
inosinate synthesis is complex, beginning...
-
Disodium inosinate (E631) is the
disodium salt of
inosinic acid with the
chemical formula C10H11N4Na2O8P. It is used as a food
additive and
often found...
- In enzymology, an
inosinate nucleosidase (EC 3.2.2.12) is an
enzyme that
catalyzes the
chemical reaction 5'-
inosinate + H2O ⇌{\displaystyle \rightleftharpoons...
- to
provide the
umami taste. It is
often used in
synergy with
disodium inosinate; the
combination is
known as
disodium 5′-ribonucleotides.
Disodium guanylate...
-
glutamates in
creating the
taste of umami. It is a
mixture of
disodium inosinate (IMP) and
disodium guanylate (GMP) and is
often used
where a food already...
-
protein complex. It is
often added to
foods in
conjunction with
disodium inosinate; the
combination is
known as
disodium 5'-ribonucleotides.
Disodium guanylate...
-
Calcium inosinate is a
calcium salt of the
nucleoside inosine.
Under the E
number E633, it is a food
additive used as a
flavor enhancer. v t e...
-
sardines may be substituted.
Katsuobushi is
especially high in
sodium inosinate and
kombu is
especially high in
glutamic acids; both
combined create a...
- onions, celery,
parsley leaves)
flavour enhancers (MSG max. 15%,
disodium inosinate)
sugar ****es
cornstarch riboflavin (for
yellow coloring) Smart, Sam (25...
- of
umami flavor from guanylate.
Smoked or
fermented fish are high in
inosinate, and s****fish in adenylate.: 11, 52, 110 Generally,
umami taste is common...
