I+g Nucleotide

CAS No.:4691-65-0
HS Code:2934993000

CAS No.:4691-65-0 & 5550-12-9

Other Names:Disodium 5'-Inosinate+Disodium 5'-Guanylate

MF:C10H11N4Na2O8P

EINECS No.: 225-146-4

Disodium 5'-ribonucleotides, also known as I+G, E number E635, is a flavor enhancer which is synergistic with glutamates in creating the taste of umami. It is a mixture of disodium inosinate (IMP) and disodium guanylate (GMP) and is often used where a food already contains natural glutamates (as in meat extract) or added monosodium glutamate (MSG). It is primarily used in flavored noodles, snack foods, chips, crackers, sauces and fast foods. It is produced by combining the sodium salts of the natural compounds guanylic acid (E626) and inosinic acid (E630).

Guanylates and inosinates are generally produced from meat, but partly also from fish. They are thus not suitable for vegans and vegetarians.

A mixture of 98% monosodium glutamate and 2% E635 has four times the flavor enhancing power of monosodium glutamate (MSG) alone.

Powerful Umami Enhancement:
I+G significantly boosts the umami flavor of dishes, making food taste richer and more savory. When combined with MSG or other seasonings, it multiplies the umami effect, enhancing the overall taste profile.
Low Dosage, High Efficiency:
Only a small amount of I+G is needed to achieve a noticeable flavor improvement. This cost-effective quality allows food manufacturers to enhance taste without excessive use of ingredients.
Broad Compatibility:
It can be easily blended with various food ingredients, including salts, spices, and other flavor enhancers. This versatility makes it suitable for a wide range of products, from soups and sauces to snacks and instant foods.
Natural Flavor Enhancement:
As a food additive derived from nucleotides, I+G provides a natural way to intensify flavors. It doesn't introduce artificial tastes, ensuring that the enhanced umami complements the original food flavors.
Extended Shelf Life Contribution:
Besides flavor enhancement, I+G can help maintain food freshness by inhibiting the growth of certain bacteria. This property indirectly extends the shelf life of some processed foods.