• Nucleotides
  • MSG (Monosodium Glutamate)
  • L-Glutamine
  • L-Arginine
  • L-Phenylalanine
  • Aspartame
  • Chlorella
  • Natural Flavor Enhancers
  • DHA-rich Dried call and DHA-rich Oil from Microalgae
  • Nucleotides

    A nucleotide is a subunit of DNA or RNA consisting of a nitrogenous base, a phosphate molecule, and a sugar molecule. The type of sugar in the nucleic acid determines the identity of the molecule. For instance, when the sugar is ribose, the nucleotides are called Ribonucleic Acid (RNA). When the sugar is deoxyribose, the nucleotides are called Deoxyribonucleic Acid (DNA). Disodium 5′ – Inosinate (IMP) and Disodium 5′ – Guanylate (GMP) are the flavor enhancing nucleotides. When used in combination with MSG, nucleotides lead to synergistic flavor effects.

    Characteristics

    • Substitute flavors for natural ingredients
      IMP, a nucleic acid rich in meat & fish, imparts flavors of beef & tuna. GMP produces flavors of mushroom.
    • Cost-savings in synergy with MSG
      The flavor enhancement value of a mixture consisting of 3% of IMP & 97% of MSG is 3.8 times stronger than 100% MSG alone. In case of GMP, this synergy is 3.8 times stronger. The synergistic effects provide significant cost-savings.
    • Convenient Handling
      Daesang nucleotides have excellent stability to heat. As white crystalline powders, they are easy to measure, mix, or dissolve.

    Applications

    • Used in various foods such as soup, canned foods, sauces, ketchup, juice, frozen foods, hamburger, processed cheese, dressing, processed meats, snacks, etc.