| Physical and Chemical Properties | A white to nearly white crystal or powder. No smell, slightly special taste. Slightly soluble in water (the solubility of 5 '-inosinic acid calcium is 0.415g;5'-guanylate calcium is 0.062g. All are every 100ml,30 ℃), insoluble in ether, ethanol and other organic solvents. |
| Use | Seasoning. Mainly used in meat, aquaculture, noodles and canned, etc. Although the sodium salt of 5 '-ribonucleotide is easily soluble in water, it is easily disabled by phosphatase (present in meat, aquatic products, etc.), and the solubility of calcium salt in normal temperature water is extremely low, therefore, it is not easy to lose the flavor by the effect of phosphatase, and the solubility is increased after heating, but the enzymes have also been inactivated. Therefore, it is suitable for meat emulsion products. The amount of meat 0.01% ~ 0.05%, surimi products for 0.02% ~ 0.05%. |