Home
> Products > Industrial > AJITIDE
Industrial
AJITIDE
AJITIDE - IMP (disodium 5' - inosinate)
AJITIDE - GMP (disodium 5' - guanylate)
AJITIDE - I+G (50%+50% mixture of IMP and GMP)
AJITIDE is a kind of nucleotides. Nucleotides are water-soluble components which naturally occur, in larger or smaller proportions, in both animal and vegetable foods. Combined with other components, they are the elements to bring out "Umami" in food.
MSG is widely distributed in almost all foods of animal and vegetable origin while the distribution of nucleotides is more specific. IMP is dominant in beef, chicken and fish meat, etc. AMP is found in crustaceans and mollusks as well as in almost all vegetables. The content of GMP in fungi is particularly high, especially in "Shiitake mushroom" which has strong and excellent "Umami".
|
|
|
Dehydrated soup, gravies
(serving dilution: 1-12 -13)
|
600 - 800
|
20 - 26
|
12 - 16
|
9 - 11
|
| Canned soup and gravies |
12 - 18
|
0.36 - 0.54
|
0.22 - 0.33
|
0.15 - 0.23
|
Canned Food
(Poultry, sausages, ham, fish fillets)
|
10 - 20
|
1.0 - 1.5
|
0.6 - 1.0
|
0.4 - 0.7
|
| Canned crab |
7 - 10
|
0.2 - 0.3
|
0.1 - 0.2
|
0.09 - 0.43
|
| Canned fish preserved in oil |
10 - 30
|
0.5 - 1.0
|
0.3 - 0.6
|
0.25 - 0.43
|
|
Canned asparagus
|
8 - 16
|
0.4 - 0.5
|
0.3 - 0.4
|
0.1 - 0.2
|
| Sausages (Franfurters or Vinnas) |
30 - 50
|
1.2 - 2.4
|
0.8 - 1.4
|
0.5 - 1.0
|
| Frozen food (Hamburgers) |
10 - 15
|
0.2 - 0.4
|
0.10 - 0.23
|
0.09 - 0.2
|
| Ketchup |
20 - 30
|
3.0 - 6.0
|
1.8 - 3.5
|
1.3 - 2.5
|
|
Mayonnaise
|
40 - 60
|
2.0 - 3.0
|
1.2 - 1.8
|
0.9 - 1.3
|
|
Sauce (Worcestershire type) |
30 - 60
|
4 - 8
|
2.3 - 4.7
|
1.1 - 3.5
|
| Vinegar |
|
10 - 15
|
7.0 - 10.0
|
5.0 - 7.0
|
Snacks
(potato chips, peanuts, crackers)
|
10 - 50
|
0.5 - 1.0
|
0.3 - 0.7
|
0.2 - 0.4
|
|
Soy sauce
|
30 - 60
|
4.0 - 8.0
|
3.0 - 5.0
|
2.0 - 4.0
|
Soup powder for instant noodles
(serving dilution 1-60 - 65)
|
1000 - 1700
|
50 - 90
|
30 - 60
|
22 - 39
|
|
