When it comes to creating delectable desserts and savory dishes that demand a touch of firmness, agar-agar reigns supreme. But, the culinary world boasts two distinct contenders in this gelling game: gelatin and agar-agar. Both deliver unique properties that address the needs of various recipes, but which one emerges as the winner? Let's delve into

Disodium 5′-Ribonucleotide, commonly referred to as I+G, is a flavor-enhancing food additive that has gained popularity in the food industry for its ability to enhance umami taste. This compound is a combination of disodium inosinate (IMP) and disodium guanylate (GMP), both of which are naturally occurring nucleotides. In this article, we will