Flavor Enhancers
Flavor enhancers are compounds that are added to food or supplements to enhance the food’s own natural flavor. They are most typically used in soups, broths, sauces, gravies, flavoring and spice blends, canned and frozen vegetables, and meats. However, flavor enhancers can brighten the tastes and flavors of almost any food.
Disodium 5-Guanylate (GMP)
Properties: White crystalline powder
Purpose: Flavor enhancer
Where Used: Canned soups, instant noodles, snack food, potato chips, sauces, tinned vegetables, cured meats, and dairy products
Disodium 5 Ribonucleotide (I+G)
Properties: An odorless, white powder or granular
Purpose: Flavor enhancer
Where Used: Meat products, broths, soups, spices, snacks, tomato sauce, mustard, salad dressings, vegetable preservatives, fish byproducts, frozen food, biscuits, pasta, and dough
Disodium 5 Inosinate (IMP)
Properties: White crystals, crystalline powder
Purpose: Flavor enhancer
Where Used: Instant noodles, snacks, seasoning packets, soy sauce, condiments
Monosodium Glutamate (MSG)
Properties: White or almost white crystals or powder, salt peptone-like odor, meal-like taste
Purpose: Flavor enhancer
Where Used: Meat, poultry, sauces, soups