Food Additive I+G Disodium Disodium 5′ -Ribonucleotide

• Customization: Available
• CAS No.: 4691-65-0
• Formula: C10h11n4na2o8p
• Model NO.: ZF-026
• EINECS: /
• Certification: Disodium 5′ -Ribonucleotide
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: 24 Month
• Main Substances: I+G
• Resource: Natural
• Appearance: White Powder
• Sample: Available
• pH: 7.0~8.5
• Imp: 48.0%-52.0%
• GMP: 48.0%-52.0%
• Transport Package: 25kg/Carton
• Specification: 99%
• Trademark: Tianjin Zhuofeng BIO
• Origin: China
• HS Code: 29349990
• Production Capacity: 500000mt/Year

Product Description

I+G (Inosine 5'-monophosphate disodium and Guanosine 5'-monophosphate disodium) is a common food additive. It is usually a white to light yellow crystalline powder, with a strong umami taste. Often used in combination with monosodium glutamate (MSG), it can significantly enhance the umami flavor of foods, making dishes more delicious. It is widely applied in seasonings, instant noodles, canned foods, and other food products.

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.

Seasoning Blends & Sauces:
Added to soy sauce, bouillon cubes, and spice mixes to intensify umami, making savory flavors more pronounced in marinades and dressings.
Instant Noodles & Dehydrated Foods:
Incorporated into seasoning packets of instant noodles, dried soups, and rice mixes to enhance the overall taste of rehydrated dishes.
Canned & Processed Meats:
Used in canned stews, luncheon meats, and sausage products to improve flavor depth and reduce the need for excessive salt or MSG.
Snack Foods & Seasoned Chips:
Sprinkled onto potato chips, pretzels, and corn snacks to boost savory notes, creating more addictive and flavorful snacking experiences.
Frozen & Convenience Meals:
Formulated into frozen dinners, ready-to-eat pasta, and microwaveable entrees to maintain umami richness even after cooking or reheating.

Items	Standards	Results
Physical Analysis
Description	White Powder	Complies
Assay	99%	99.20%
Mesh Size	100 % pass 80 mesh	Complies
Ash	≤ 5.0%	2.85%
Loss on Drying	≤ 5.0%	2.85%
Chemical Analysis
Heavy Metal	≤ 10.0 mg/kg	Complies
Pb	≤ 2.0 mg/kg	Complies
As	≤ 1.0 mg/kg	Complies
Hg	≤ 0.1 mg/kg	Complies
Microbiological Analysis
Residue of Pesticide	Negative	Negative
Total Plate Count	≤ 1000cfu/g	Complies
Yeast&Mold	≤ 100cfu/g	Complies
E.coil	Negative	Negative
Salmonella	Negative	Negative