CJTIDE® - Nucleotides (I+G, IMP, GMP)

Product description

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.

Unfortunately, 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. 

CJ is now the Gold Medalist for Nucleotide in the world.

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Categories Amino Acids; Flavour Enhancers; Flavours and Spices
Sales markets Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America
Supplied from Indonesia
Product Applications Frozen food; Meat & meat products; Sauces & Seasoning; Seafood; Snacks; Vegetarian / Vegan Products
Product Certifications Fair Trade; Free-From; GMO-Free; Halal; Health & Safety (GMP, HAACP and equivalents); Kosher; Quality assurance; Sustainable; Traceable; Vegan; Vegetarian

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CJTIDE® - Nucleotides (I+G, IMP, GMP)

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