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Trisodium phosphate is a cleaning agent, food additives, colorings and degreasing agent. The most common in white powder form, Trisodium phosphate, also known as trace amounts of organic acids or simply reactive phosphorus sodium phosphate. Trisodium phosphate in metallurgy, chemical, textile, printing and dyeing, paper making, mechanical and electrical industries as water softeners, boiler tube cleaning agents and detergents, metal rust inhibitors, dyes intermediates desiccant, sugar juice purification agent. Photographic developer, silk fabric enhancer, rubber latex coagulant, dental adhesives; Trisodium phosphate in pharmaceutical preparations also has a role.

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Trisodium phosphate (TSP) or sodium phosphate tribasic, a common food grade ingredient used in cereal and other processed foods. The European food additive number for it is E339(iii). TSP can be used as an acidity regulator to decrease acidity in cereal, a moisture retainer to improve the tenderness (or juiciness) in meat and seafoods, and a supplement to enhance phosphorus nutrient in food.

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I+G is a combination of two kinds of flavor begin to take the short letter. As the IMP, GMP in the past only from dried fish and meat and seafood extracts, I+G expensive and therefore not used for the food industry. Now use the I+G, is a modern industrial production of scientists made by microbial fermentation, IMP and GMP with a stronger flavor than the role.


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Disodium 5′-ribonucleotides, also known as I+G, is a flavor enhancer made of disodium inosinate (E631) and disodium guanylate (E627) with the ratio 1:1. The European food additive number for it is E635. It can be used in synergy with MSG (E621) to provide umami taste or as a replacement for MSG.



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Erythritol is present in fruits such as pears, melons and grapes, Erythritol as well as foods such as mushrooms and fermentation-derived foods such as wine, soy sauce and cheese. Since 1990, Erythritol has been commercially produced and added to foods and beverages to provide sweetness, Erythritol as well as enhance their taste and texture.

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