I+G Characteristics

I. Fresh flavor multiplication effect. Mixed with monosodium glutamate (MSG), it can multiply the freshness and reduce the cost of the product.
Enhance and improve the flavor of food, it can enhance the natural freshness, richness and sweetness of food.
It can enhance the original flavor of meat, strengthen the aroma of meat, and reduce the amount of meat so as to reduce the cost.
Inhibit the bad smell of food such as over-salted, over-bitter, over-acid, etc., and reduce the odor (amino acid flavor, flour flavor, etc.).
V. It has better solubility and stability in the products.

I+G use

Usage: Used as flavor enhancer.
Maximum use amount: add in moderation according to production needs.
1、Used in solid ingredients, add directly. If the usage amount is small, it can be mixed with monosodium glutamate and so on first, and then mixed with other big ingredients to ensure the uniformity.
2、Used in liquid ingredients, I+G can be dissolved in appropriate amount of hot water before mixing.
I+G is usually used together with monosodium glutamate (MSG) to play a synergistic role in increasing freshness, and the dosage is usually 0.5%~1.5% of MSG. If added to soy sauce, etc., the soy sauce should be heat-treated first to inactivate the enzyme activity, because the phosphodiesterase contained therein will decompose I+G.
A small way to identify the authenticity of I + G: mixed with monosodium glutamate I + G baked in the fire will move, melting and even boiling phenomenon; mixed with salt will be salty; mixed with powdered sugar will be very sweet; mixed with starch in cold water will be precipitated and not dissolved; mixed with dextrin in the water will be thickened, not clarified and transparent, and the liquidity of the dry state of the powder is also not good.