Advance Inorganics
Rohini, Delhi
GST No. 07AAGPK3622A1ZB
Call 08048761947 82% Response Rate
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)
Rs 750 / KgGet Best Price
| Grade Standard | Chemical Grade |
| Packaging Type | Bag |
| Physical State | Liquid |
| Boiling Point | 100 Degree C |
| Purity | 99.9% |
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
Rs 850 / KilogramGet Best Price
Minimum Order Quantity: 10 Kilogram
Product Brochure
| Packaging Type | Box |
| Type | Food Additive |
| Application Areas | Flavour enhancer |
| Form | powder |
| Usage/Application | Flavouring Compounds |
| Shelf Life | 18 Months |
| Grade | Chemical Grade |
| Melting Point | 81 Degree C - 83 Degree C |
I+G: Disodium 5-ribonucleotide:
Item |
Specification |
| 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
Rs 1,500 / KilogramGet Best Price
| Form | Powder |
| Boiling Point | 285 Degree C |
| Formula | C8H8O3 |
| Melting Point | 81 Degree C-83 Degree C |
| Molar Mass | 152.15 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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