I+G is the abbreviation of the combination of two flavoring agents with the first English letter. That is, 50% of sodium 5' inosinate-IMP (disodium guanosine 5'-monophosphate) and 50% of sodium 5' guanosine-GMP (disodium guanosine 5'-monophosphate) are combined. As early as 150 years ago, scientists discovered the existence of IMP in gravy, but it was not known at that time that it had a taste-presenting effect. It was not until 50 years ago that Japanese discovered the taste-presenting effects of IMP and GMP. IMP and GMP can only be extracted from meat and seafood, which are expensive, so they can't be used in food industry. The I+G used now is obtained by modern scientists through industrial production of microbial fermentation, and GMP has a stronger flavor presentation effect than IMP. Practice has proved that when the two are used in combination, it is the best flavor effect and the most economical use cost. In the past, this high-tech product was exclusively produced in Japan. At present, only I+G sold in the market is divided into three producing areas: Japan, South Korea and China.

Ethyl maltol is a white crystal powder with a sweet and fruity aroma. Its solution is stable and soluble in water, ethanol and glycerol. However, it is easy to form a complex with iron, so the solution should not be in contact with iron products for a long time and should be kept in a glass or plastic container. Ethyl maltol is an advanced food additive with high efficiency, safety, non-toxicity, little dosage and remarkable effect. It has the effects of enhancing fragrance, sweetening, improving and fixing fragrance, inhibiting acid, inhibiting bitterness, preventing corrosion and removing irritation. Widely used in beverage, essence preparation, food, fruit wine, instant soup, roasted meat, canned food, meat products, feed, pharmaceuticals, tobacco, cosmetics and so on.

Behaviour of scallop is white crystalline granules; Anhydrous substance is crystalline powder. No odor, no sour taste, and special shellfish taste. The taste threshold is 0.03%. When it reaches 120℃, it loses crystal water and becomes anhydrous. Soluble in water, insoluble in ethanol. Stable in air.

Usage: flavoring agent; Sour agent; Buffer. Mainly used in ham, sausage, aquatic products, seasoning liquid, etc., the general dosage is 0.0 1%-0.05%. As a condiment, powder anhydrous substance is generally used to accelerate dissolution. After strict screening, the high-quality scallops are refined and concentrated, and only a little can get the unique umami and flavor of scallops, which are suitable for steaming, frying, frying, boiling and stewing.

Tips for use:

(1) Standard dosage of soup: add 3-5g to 500ml of water.

(2) It can be directly added into cooking, porridge, noodle soup, hot pot and other dishes.

Maltodextrin, also known as water-soluble dextrin or enzymatic dextrin. It is made of all kinds of starch by low-degree control of hydrolysis and transformation, purification and drying through enzymatic process. Its raw materials are starchy corn, rice and so on. It can also be refined starch, such as corn starch, wheat starch, cassava starch, etc. At present, maltodextrin series products produced in various parts of China are all produced by enzymatic process with corn and rice as direct raw materials. Maltodextrin is widely used in candy, malt extract, fruit tea, milk powder, ice cream, beverage, canned food and other foods. It is the filler and thickener of various foods.

Maltodextrin has good impact property, good instant effect, positive taste and good thickening and emulsifying effects. When used in milk powder, it can reduce the odor, stabilize nutritional indicators, maintain quality and flavor, and improve product quality. Addition amount 10-5. When used in soybean milk and cereal, it has strong coordination performance, has a taste-supporting effect and can improve the quality of products. The addition amount is 15-25. When used in egg products and oil powder, it can stabilize protein and fat, improve solubility, stabilize nutritional indexes and enhance product flavor. Addition amount: egg product 5- 10, oil powder 10-40. Effect and use: used as sweetening agent. Maltodextrin is weak in sweetness, so it can be used as a filler in candy, ice cream, jam, cake and other food processing, and can highlight the flavor of other raw materials in products. Resistance to crystallization. Proper addition to hard candy and semi-soft candy can prevent candy from returning to sand and prolong shelf life. Used as binder and adhesive. Adding proper amount of maltodextrin powder in the production of solid particles, marbles and white sugar rice cakes can improve the molding rate, shorten the cycle and improve the work efficiency. As a stabilizer. Maltodextrin is a macromolecular saccharide with high viscosity and high foam stability. It can be used as foam stabilizer in beer production and sparkling wine preparation. As the coating of food. After maltodextrin is dissolved, it is sprayed on fresh fruit to prolong its shelf life. Used as a source of carbohydrates in athletes' high-energy drinks. The product is easy to digest and absorb, suitable for athletes' training, and can increase glycogen content in muscle tissue, increase physical strength and eliminate fatigue.