CJTIDE® - Nucleotides (I+G, IMP, GMP)

Nucleotide is One of key “Umami” inducing components / Umami Flavour Enhancer.It is Naturally found in various types of ingredients (dried fish, dried mushrooms, prawns, beef and chicken).

In 1913, Japanese scientist, Shintaro Kodama successfully isolated the 1st nucleotide (IMP) from dried bonito, the fish which are traditionally used for Japanese cuisine.

In 1957, Akira Kuninaka found the 2nd type of nucleotide (GMP) as an umami component in dried shiitake mushroom.

However, naturally occurring nucleotide content is relatively low and is difficult to meet the requirements for flavor enhancing.

CJ with its "State-of-the-art"Biotechnology can industrially produce nucleotides by fermentation technology.