Disodium 5’-Ribonucleotide (I+G)
Disodium 5’-Ribonucleotide (I+G)
Disodium 5’-Ribonucleotide (I+G)
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Disodium 5’-Ribonucleotide (I+G)

    Disodium 5’-Ribonucleotide (I+G) is an important flavor enhancer for food. It is a mixture of disodium 5’-inosinate and disodium 5’-guanylate in a certain proportion. Chemically, these two components belong to nucleotide substances. In terms of sensory characteristics, I+G can significantly enhance the umami flavor of food, and its umami-enhancing intensity is much higher than that of common monosodium glutamate. It can have a synergistic effect with a variety of umami substances. For example, when used together with monosodium glutamate, the resulting umami flavor is more intense and mellow. In terms of application range, it is widely used in various food processing, such as instant-noodle seasonings, chicken essence, and soy sauce. It can effectively improve the flavor of food with a relatively low usage amount and is highly favored by the food industry. However, its use is also strictly regulated by relevant food safety regulations.




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