Advance Inorganics

Rohini, Delhi


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Ribotide Flavour Enhancer IG

Providing you the best range of disodium ribonucletide (ig), ribotide flavour enhancer i plus g and vanillin powder with effective & timely delivery.
Disodium Ribonucletide (IG)

Disodium Ribonucletide (IG)

Rs 750  / KgGet Best Price
Grade StandardChemical Grade
Packaging TypeBag
Physical StateLiquid
Boiling Point100 Degree C

Disodium Ribonucletide, E number E635, is a flavor enhancer which is synergistic with 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 contains natural glutamates (as in meat extract) or added monosodium glutamate (MSG). It is primarily used in flavored noodles, snack foods, chips, crackers, sauces and fast foods. It is produced by combining the sodium salts of the natural compounds guanylic acid (E626) and inosinic acid (E630).

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Ribotide Flavour Enhancer I Plus G

Ribotide Flavour Enhancer I Plus G

Rs 850  / KilogramGet Best Price

Minimum Order Quantity: 10 Kilogram

Product Brochure

Packaging TypeBox
TypeFood Additive
Application AreasFlavour enhancer
Usage/ApplicationFlavouring Compounds
Shelf Life18 Months
GradeChemical Grade
Melting Point81 Degree C - 83 Degree C
REBOTIDE( I Plus G ) is the newest scientific achievement and is a new-aged food flavor enhancer of nucleotide.This product consists of 5’-IMP and 5’-GMP as per proportion of 1:1. It can be added into food directly, which will make an obvious contribution to food taste. It is the key ingredient to make flavor to the sauce, seasoning, gallinaceous crystal and gallinaceous powder. It is often be used together with MSG, when use in the recommended ratio of 2%—10% I plus G. The above mixture is called "extract MSG". In addition, this product has a good effect to cure chronic hepatitis, muscular atrophy, and have a fairly high curative effect on eye-disease.

I+G: Disodium 5-ribonucleotide:

Transmittance 5%water solution ≥95.0
Assay(I+G), % 97.0 to 102.0
IMP(mixed proportion), % 48 to 52
GMP(mixed proportion), % 48 to 52
Loss on drying, % 25
Other related compounds of nucleic acid Not Detectable
Heavy metals(Pb), % ≤0.001
Arsenic(As), % ≤0.0001
pH5%water solution 7.0 to 8.5
Amino Acid Solution appear colorless
NH4+(ammonium) Color of litmus paper unchanged

Additional Information:

  • Port of Dispatch: ICD TKD
  • Production Capacity: 1500 metric tonne

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Vanillin Powder

Vanillin Powder

Rs 1,500  / KilogramGet Best Price
Boiling Point285 Degree C
Melting Point81 Degree C-83 Degree C
Molar Mass152.15 g/mol
  • Other Name : 4-Hydroxy-3-methoxybenzaldehyde
  • CAS Number : 121-33-5
  • Expiry Time : 2 Years
  • Storage : Product should be preserved in tightly closed containers protected from light, heat, and air. Do not expose to alkalis or strong oxidizing agents
  • 3-methoxy-4-hydroxy benzaldehyde
  • Color and Appearance: Off-white needle like crystals.
  • Odor: Dense odor like vanilla bean.

Other details:
  • Solubility(25): 1g sample can be clearly dissolved in 3ml of 70% alcohol or 2ml
  • of 95% alcohol.
  • Weight-loss on Drying: ≤0.5%
  • Residue on Ignition: ≤0.05%
  • Purity: ≥99.0%(GC)
  • Arsenic Content: ≤3ppm
  • Heavy metal content(as Pb): ≤10ppm
  • Odor and Uses: reminiscent of the vanillin pod.


Vanillin is one of the important flavors with a dense of sweet cream odor. It is widely used in confectionary, ice cream, beverage, cake, chocolate, bread, biscuit, _cigarette, _wine and feedstuff well as in cosmetic, and in perfuming of rubber, plastic and other products. It is also used in medicine pharmaceutical, electroplate and other industries and used as chemical reagent.

  • Biscuit,break,cake,snack(Heat stable)
  • Beverage,ice cream,many fruit flavors are supplied
  • confectionery, hard and soft candy
  • Dairy
  • Bubble gum,chewing gum,chewy gum
  • Other foodstuff

We are committed to assist customers to inprove the food odor and reduce production cost.We can develop flavour as customers'requirement to meet your different demands.Welcome to contact us.

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