-
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...
- 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...
-
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...
- to
provide the
umami taste. It is
often used in
synergy 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; combined, they create...
- are less
palatable than MSG. The
ribonucleotide food
additives disodium inosinate (E631) and
disodium guanylate (E627), as well as
conventional salt, are...
- of
umami flavor from guanylate.
Smoked or
fermented fish are high in
inosinate, and s****fish in adenylate.: 11, 52, 110
Protein in food is tasteless...
- palm oil,
wheat flour,
flavor enhancers (monosodium glutamate,
disodium inosinate,
disodium guanylate),
chicken fat,
chicken meat, sugar, caramel, yeast...
