呈味核苷酸的新应用介绍

The new application of IMP and GMP in food

文章主要介绍5′-肌苷酸二钠(IMP)和5′-鸟苷酸二钠(GMP)在食品领域中的新应用。IMP能增强产品的咸感、酸感及入口香辛料风味;GMP能增强产品奶油感、脂肪感并能增强产品的回味,同时起到改善产品质构的效果。IMP能增强咸感因此可降低产品中的盐分含量,具有减盐功效;GMP能增强乳制品奶油和脂肪的风味与口感,因此可降低乳制品中的脂肪含量同时具有良好的口感。

We studied the new application of IMP and GMP in food. IMP increases the salty, sour and initial flavor tastes; GMP enlarges the creamy, fatty, umami, aftertastes and can improve the texture. We can reduce the salt content by adding IMP in the recipe to make up the tastes loss. Also adding GMP in dairy foods can make up for the taste loss for the reducing fat content.