Disodium Inosine-5 -monophosphate

Disodium Guanylate, 126 Disodium Inosinate, 127, (S2)9 Disodium Inosine-5 -monophosphate, 127,... 

SYNS DISODIUM IMP DISODIUM-5 -INOSINATE DISODIUM INOSINE-5 -MONOPHOSPHATE ... 

CCRIS 6560 Disodium inosinate Disodium 5 -inosinate Disodium inosine 5 -monophosphate Disodium inosine 5 -phosphate EINECS 225-146-4 FEMA No. 3669 Gluxor 1626 IMP disodium salt IMP sodium salt 5 -lmp disodium salt 5 -lnosinic acid, disodium salt lnosin-5 -monophosphate disodium lnosine-5 -monophosphate disodium Inosine 5 -monophosphate disodium salt hydrate Inosine-5 -monophosphoric acid disodium salt Luxor 1639 NSC 20263 Sodium inosinate Sodium 5 -inosinate IMP sodium Disodium IMP Sodium 5-inosinate Disodium 5 -inosinate Inosine 5 -disodium phosphate. A 5 -nucleotide derived from seaweed or dried fish Flavor potentiator in foods. Solid soluble in H2O slightly soluble in alcohol insoluble in ether LDso (rat orl) = 15,900 mg/kg. Lancaster Synthesis Co. Penta Mfg. 

FEMA 3669 INS631 E631 Synonyms Disodium IMP Disodium 5 -inosinate Disodium inosine 5 -monophosphate Disodium inosine-5 -phosphate IMP... 

Disodium guanosine monophosphate Disodium inosine monophosphate Disodium adenosine monophosphate... 

Fig. 8.1. Synergistic activities of Na-glutamate (MSG) and disodium-inosine monophosphate (IMP). The curves give the concentrations of MSG and MSG + IMP in water that are rated as being sensory equivalent by a taste panel...

DISODIUM INOSINE-5 -PHOSPHATE IMP DISODIUM SALT 5 -IMP DISODIUM SALT IMP SODIUM SALT INOSINE-5 -MONOPHOSPHATE DISODIUM INOSIN-5 -iMONOPHOSPHATE DISODIUM SODIUM INOSINATE SODIUM-5 -INOSINATE... 

Inisone. See 4-(2,6,6-Trimethyl-2-cyclohexen-1-yl)-3-buten-2-one Ink blue. See Acid blue 93 Inosine 5 -disodium phosphate lnosine-5 -monophosphate disodium. See Disodium inosinate Inosinic acid CAS 131-99-7 INS630 E630... 

Inosine monophosphate (IMP, disodium salt) and 5 -guanosine monophosphate (GMP, disodium salt) have properties similar to MSG but heightened by a factor of 10-20. Their flavor enhancing ability at 75-500 ppm is good in all food (e. g. soups, sauces, canned meat or tomato juice). However, some other specific effects, besides the MSG effect , have been described for nucleotides. For example, they imprint a sensation of higher viscosity in liquid food. The sensation is often expressed as freshness or naturalness , the expressions body and mouthfeel being more appropriate for soups. 

The most important of the aforementioned flavour-enhancing nucleotides are inosine 5 -monophosphate (IMP) and guanosine 5 -monophosphate (GMP), of which about 2,000 and 1,000 t year are produced by biotechnological processes worldwide [22] and which are used as their disodium salts. The nucleotides contribute to the flavour-enhancing effect brought into food by yeast hydrolysates. Diflerent biotechnological strategies have been developed for the production of pure nucleotides ... 

Synonyms cas 469i-65-o disodiumimp disodium-s -inosinate disodiuminosine-s -monophosphate ... 

IMP disodium salt IMP sodium salt Inosine 5 -disodium phosphate lnosine-5 -monophosphate disodium Sodium inosinate Sodium 5 -inosinate... 

To impart a sour taste to foods such as soft drinks, fruit products, pickles, salad dressings, mayonnaise and some fish products, acidulants are added. Most common is vinegar and acetic acid. - Citric acid, - tartaric acid, - lactic acid, - malic acid and - ftimaric acid are also used, some of them contributing a taste of their own (citric acid). - Quinine creates a bitter taste (tonic water). Flavor enhancers (umami) are the salts of - glutamic acid and the more modem - inosine 5 monophosphate and disodium guanylate, which are effective in lower concentrations than sodium glutamate. 

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