HiSiaddi is an innovative foreign trade service provider driven by dual engines of technology transformation and foreign trade services, with a "1+2+3+4=1" service system. It can supply original factory goods of Disodium 5'-Ribonucleotide (I+G) from multiple well-known brands.
As a technology R&D-oriented foreign trade service provider, HiSiaddi repeatedly leverages cooperative technology transformation with manufacturers and sharp market insight to propose formula optimization plans and application improvement recommendations for Disodium 5'-Ribonucleotide (I+G). The following is a formula optimization consulting case completed by HiSiaddi.
Please contact HiSiaddi customer service if you need additional formula optimization consulting services.
Client: Premium Taste Co., Ltd., South Korea A South Korean enterprise specializing in high-end compound condiments, pre-made soup bases and premium sauces, supplying high-end supermarkets, star-rated restaurants and light luxury Korean cuisine chains nationwide. All products comply with South Korea KFDA food standards, HACCP and cGMP requirements alongside Non-GMO certification. The client prioritizes "natural umami enhancement, zero off-flavors and pure taste", with stringent requirements for raw material compatibility, processing stability and finished product flavor. It is a technology-oriented mid-to-high-end client.
The client long purchased standard 1:1 food-grade I+G per national standards for mass production of Korean concentrated soup bases and compound seasoning powders. After launch, multiple recurring issues emerged: powder moisture absorption and caking, severe umami loss after high-temperature processing of finished goods, faint fermented off-flavors in sauces, and color darkening after compound blending. The client’s internal R&D and production teams repeatedly adjusted auxiliary material ratios, mixing parameters and sterilization temperatures yet failed to completely resolve the issues, leading to lower finished product yield and damaged brand reputation for its high-end product line. The client formally entrusted HiSiaddi with technical root cause analysis and delivery of actionable comprehensive rectification plans for formulas and production processes.
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Powder moisture absorption and caking causing uneven automatic batching I+G raw materials readily absorb moisture under normal workshop temperature and humidity conditions. After compounding with salt, white granulated sugar and spice powders, agglomeration occurs, jamming automatic batching equipment and triggering excessive single-component weight deviation, raising rework rates in mass production.
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Significant umami loss after high-temperature sterilization The client’s sauces and soup bases undergo thermal sterilization at 115°C for 20 minutes, resulting in over 12% umami degradation post-processing, failing to meet flavor standards for high-end products.
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Faint fermented off-flavors in finished products Partial batches develop subtle rancid and fermented off-notes after one week of storage, masking the original ingredient flavors and violating sensory standards for premium condiments.
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Color darkening after compound blending When I+G is mixed with organic acids and plant extracts, sauces and powder blends gradually darken, compromising appearance and hindering end-market sales.
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Collaborating with technical teams from domestic I+G manufacturers, HiSiaddi conducted full re-inspection of raw materials, simulated the client’s production operating conditions and cross-tested formula components. After ruling out substandard basic purity of raw materials, we confirmed all failures stemmed from mismatches between raw material physicochemical properties, trace impurity components and the client’s formulas & production processes:
1. Excess free moisture and trace polar impurities in raw materials This batch of I+G contained elevated free moisture alongside residual fermented by-products and incompletely purified polar impurities, creating strong hygroscopicity. Contact with water-soluble auxiliary materials in the formula triggered rapid moisture absorption and adhesion/caking.
2. Insufficient crystal structural stability unable to withstand high-temperature processing I+G produced via conventional processes features loose crystal structures; nucleotide molecules easily decompose under high-temperature and high-pressure sterilization, directly reducing active ingredient content and causing umami loss.
3. Residual trace microorganisms and fermented intermediates Loose control in late-stage refining and sterilization left heat-resistant micro-organisms and residual fermented substances in raw materials, which slowly metabolize in sealed finished products during storage and produce rancid off-flavors.
4. Conflicting pH value between raw materials and formula system I+G itself is weakly acidic. The client’s formulas contain fruit & vegetable extracts and organic acids, creating an overlapping strongly acidic environment that accelerates chemical reactions of nucleotides, triggering browning and color darkening.
Adopt a three-in-one solution covering targeted raw material performance improvement, minor formula compatibility adjustments and production process optimization, without altering the core framework of the client’s product formulas, balancing quality and mass production efficiency.
· Adjust post-production drying processes to deploy deep low-temperature vacuum drying, controlling raw material free moisture ≤0.3% and drastically reducing hygroscopicity; add surface passivation treatment for powder to boost anti-caking capacity
· Optimize crystallization processes to restructure crystal frameworks and enhance thermal stability, ensuring nucleotide molecules remain intact under processing temperatures below 120°C
· Upgrade three-stage purification and sterile filtration processes to completely remove fermented by-products, trace bacteria and residual intermediates, eliminating off-flavor formation at the source
· Fine-tune raw material pH to a neutral range and mitigate chemical conflicts with acidic auxiliary materials in formulas
· Add food-grade inert anti-caking additives within compliance limits to disperse powder agglomeration, improve overall flowability and adapt to automated batching production lines
· Introduce appropriate food-grade buffer salts into acidic formula systems to balance overall pH values, inhibit browning reactions and stabilize product color
· Optimize component ratios to reduce direct contact proportions between high-activity organic acids and I+G, lowering chemical reaction risks
· Environmental control: Standardize batching and mixing workshops with temperature ≤24°C and relative humidity ≤48% to isolate external water vapor and prevent secondary moisture absorption of raw materials
· Feeding & mixing sequence adjustment: Pre-blend I+G with neutral carriers for encapsulation first, then add acidic auxiliary materials and spices to avoid violent local acid-base reactions; lower mixing rotation speed to reduce frictional heat generation
· Sterilization process optimization: Adopt segmented mild sterilization while maintaining food safety standards, minimizing damage to active I+G components under high heat
· Finished product sealing control: Advise rapid sealing post-filling and packaging, paired with high-barrier packaging to reduce air contact and slow deterioration and color change
Three rounds of simulated production testing were completed sequentially:
1. First round: Resolved caking and abnormal batching issues
2. Second round: Verified umami retention rate under high-temperature processing
3. Third round: Tracked long-term storage flavor and color stability Full compliance of all indicators was confirmed before authorizing full-scale production resumption for the client.
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Complete resolution of all production issues Powder no longer absorbs moisture or cakes, enabling stable operation of automatic batching equipment with fully compliant weight deviation. Umami loss after high-temperature sterilization of finished products is controlled within 3%, far superior to pre-rectification levels.
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Qualified sensory properties and appearance Finished products remain free of fermented off-flavors throughout shelf life; color stays stable after 30 days of ambient storage with complete elimination of browning, fully meeting quality standards for high-end products.
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Improved production efficiency Production line yield rose from 86% to 99.1%, with rework and waste virtually eliminated, restoring full-load production capacity.
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When overseas mid-to-high-end condiment enterprises select I+G, their core concerns extend beyond simple content indicators, covering powder processing performance, thermal stability, formula compatibility and long-term sensory consistency. Conventional raw materials only meet basic umami enhancement demands and cannot adapt to complex production processes and stringent quality requirements of premium products.
Drawing on extensive expertise in I+G production processes, physicochemical properties and food formula applications, HiSiaddi accurately identifies root causes of problems and delivers coordinated rectification across raw materials, formulas and production processes to resolve full-scale mass production technical challenges for clients in one stop. Beyond raw material supply, HiSiaddi acts as a stable application technical partner for clients, further consolidating long-term cooperative relationships.
Please contact HiSiaddi customer service if you need additional formula optimization consulting services.
+86-13120989737 
info@hisiaddi.com 
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