Products Description

Disodium nucleotide (I+G) is a new generation of nucleotide-based food flavor enhancer. It can be directly added to food to enhance the flavor. It is a relatively economical and highly effective flavor enhancer and is one of the main flavoring components in instant noodle seasoning packets, seasonings such as chicken essence, chicken powder, and flavor-enhanced soy sauce, etc. When mixed with sodium glutamate (monosodium glutamate), its dosage is approximately 2%-5% of that of monosodium glutamate, and it is known as "powerful monosodium glutamate". Additionally, this product also has certain auxiliary therapeutic effects on migratory hepatitis, chronic hepatitis, progressive muscle atrophy, and various eye disorders.

Products Application

The common yeast strains found in the food industry can ferment to produce bioactive cell wall polysaccharides under certain conditions. These polysaccharide substances have considerable application value in food.
(1) Top yeast polysaccharide thickener
The solution obtained by dissolving in hot water has a higher viscosity after cooling than that obtained by using cold water. The gel concentration is above 5%, and the viscosity increases significantly with the increase in concentration, but the viscosity value is affected by temperature and acidity. Yeast polysaccharides have a synergistic effect with locust bean gum and can also increase viscosity when mixed with CMC. In addition, yeast polysaccharides have good freeze/melt stability. An 8% yeast polysaccharide solution can form a gel after being heated to 95°C and cooled.
(2) Emulsifier
The presence of mannose that is covalently bound to the protein backbone makes the mannose protein of yeast cell wall have the same hydrophilic and lipophilic structure as surfactants and many emulsifiers. In addition, glucan also has good oil-water emulsifying stability. Therefore, yeast cell wall can play the role of an emulsifier. It has been reported that when yeast cell wall polysaccharides are added to the oil-water system and stirred, a very fine and stable emulsion like cheese texture can be formed.
(3) Low-calorie, cavity-preventing food raw material
Glucan belongs to low-calorie food raw materials and is not easily digested and absorbed by the human body. Therefore, it can be added to food in place of high-calorie sugar substances, effectively reducing the increase in blood sugar levels, preventing diabetes, and controlling obesity. Glucan in the mouth cannot be decomposed and produce acid by bacteria that cause cavities, and thus can also achieve the effect of preventing cavities.