Food Freshness Enhancer Disodium 5′-Ribonucleotide 98% Disodium Nucleotide

• Customization: Available
• CAS No.: 12111-11-4
• Formula: C14h8cl2IR2
• Model NO.: LYPH-Disodium nucleotide
• EINECS: N/a
• Certification: ISO
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: 5 Years
• Main Substances: Disodium 5′-Ribonucleotide
• Resource: Chemosynthesis
• Product Name: Disodium Nucleotide
• Other Name: Disodium 5′-Ribonucleotide
• Imp: 48%-52%
• GMP: 48%-52%
• pH: 7-8.5
• Appearance: White Crystalline Powder
• MW: 631.55
• Sample: Availabe
• MOQ: 1kg
• Function: Flavor Enhancer ;Nutrient Enhancer
• OEM: Accept
• Other Food Additive: Availabe
• Stock: Availabe
• Certificates: ISO9001/ISO22000
• Brand: Lyphar
• Transport Package: Bag/Carton/Drum
• Specification: 98%
• Trademark: Lyphar
• Origin: China
• HS Code: 2934993090
• Production Capacity: 1200kg/Month

Product Description

Halal Certified New Sweet Protein Sweetener Brazzein Powder

Product name	Disodium nucleotide; Disodium 5'-Ribonucleotide
CAS NO	80702-47-2/ 12111-11-4
Appearance	White crystalline powder
Purity	98% min
Usage	Flavor enhancer ;Nutrient enhancer

Disodium nucleotide is a new generation of nucleotide food freshness enhancer. It can be directly added to food to enhance freshness. It is one of the main flavor components of instant noodle seasoning packets, condiments such as chicken essence, chicken powder and fresh soy sauce; mixed with sodium glutamate (monosodium glutamate), the dosage is about 2%-5% of monosodium glutamate. In addition, disodium 5'-Ribonucleotide also has certain adjuvant therapeutic effects on migratory hepatitis, chronic hepatitis, progressive muscle atrophy and various eye diseases.





1. Mixing with monosodium glutamate can produce umami multiplier effect and reduce product cost.

2. Disodium nucleotide can enhance and improve the flavor of food, which can enhance the natural deliciousness, richness and sweetness of food.

3. Disodium nucleotide can make the meat taste more delicious, adding it after mixing with monosodium glutamate can enhance the original flavor of the meat, strengthen the flavor of the meat, and reduce the amount of meat to reduce the cost.

4. Inhibit bad smells such as salty, bitter, and sour in food, and can reduce peculiar smell (amino acid smell, flour smell, etc.)

5. Disodium nucleotide can has better dissolution properties and stability in the product.