For more than 30 years, North American food processors have depended on Takeda's premier flavor enhancer, Ribotide®. Its proven effectiveness and versatility in a wide range of food products has firmly established it as the #1 nucleotide flavor enhancer.
As processors continue to roll out new products for the increasingly sophisticated and demanding consumer palate, Ribotide's uses multiply in step with the demand.
Consumers today want convenience, but not at the expense of good taste, and good taste is what Ribotide delivers. You'll find Ribotide on the labels of many best-selling products.
You can use Ribotide, which is a true flavor potentiator, to:
- replace beef extract
- suppress metallic and other "off' flavors"
- overcome bitterness
- enhance sweet, salty, and meaty flavors
- give improved mouthfeel or smoothness
As more and more international cuisines gain in popularity, processors are finding new applications for Ribotide. As a stand-alone flavor enhancer, it intensifies the characteristic flavors of these ethnic cuisines -- flavors that might otherwise be lost or overwhelmed.
Many of our favorite prepared foods taste even better thanks to Ribotide. Among them --
- Frozen entrees
- Ranch-style dressings
- Flavored rice and noodle dishes
- Tortilla chips
- Nacho-flavored chips
- Barbecue sauces
- Instant and canned soups and broths
- Cheese sauces
- Cajun seasonongs
- Stuffing mixes
- Seasoned bread crumbs and breading mixes
Nucleotides occur naturally in many plant and animal cells and have been recognized as flavor potentiators since early in the century, but when Takeda introduced Ribotide in 1961, it was the first commercially produced nucleotide flavor enhancer.
A 50:50 co-crystalline mixture of 5' inosinate (IMP) and 5' guanylate (GMP), two of nature's most potent flavor enhancers, Ribotide is produced mainly by fermentation, with glucose as the raw ingredient.
Ribotide is free flowing and readily soluble in water. Because of the small amounts used, it may be advantageous to add Ribotide in a premix wit salt, MST, or other dry ingredients, or in a water solution. Because it is co-crystallized, Ribotide will not separate during handling, impart uneven flavors in complex formulations, or manifest overtones of its own. It is always uniform in strength.
Under ordinary storage and processing conditions, Ribotide remains stable. Most foods have a neutral or slightly acid pH; only a very few have a pH range below 3 or above 9. Also, food processing temperatures usually fall within a range of 100º C to 110ºC, and few processed foods are heated for longer than 60 minutes.
Using Ribotide with foods having strong phosphatase activity -- wheat flour, full fat soy flour, mushrooms are some examples -- requires proper procedures. Phosphatase is readily inactivated by 10 minutes' heating at 80ºC or several minutes at 100ºC; you can safely add Ribotide after this heating process.
As an alternative, Takeda recommends the use of our coated Ribotide. RIBOCOAT™ is coated with edible hydrogenated oil and fat, which melts at the temperature that inactivates phosphatase. Once this protective coating melts, Ribotide's flavor-potentiating power is released.
Moisture also affects Ribotide's stability; it is most stable under dry conditions.
Ribotide's flavor enhancing effect, powerful on its own, is intensified in combination with MSG. You can obtain equivalent flavor while significantly reducing cost by replacing a portion of the MSG in your formulation with ment will also significantly reduce sodium content in the final product.
The replacement ratio will depend on many factors, but from an economic viewpoint, Takeda often recommends 5% Ribotide and 95% MSG to achieve a fivefold increase in flavor enhancement.
Ribotide is certified Kosher for year-round use by the Union of Orthodox Jewish Congregations of America.
Its components, disodium inosinate and disodium guanylate, have been approved by the Food and Drug Administration in the Code of Federal Regulations under sections 21 CRF §172.530 and 21 CFR §172.535.
Ribotide must be labeled by its component's names.