Disodium 5′-Ribonucleotides (I+G) · Umami Flavor Enhancer (E635) for Seasonings & Savory Foods

Name: Disodium 5′-Ribonucleotides (I+G)
Brand: Atlas Global Trading Co.
SKU: FLAV-E635-IG
Availability: InStock

Disodium 5′-ribonucleotides—often referred to as I+G—are a highly effective umami flavor enhancer blend typically composed of disodium inosinate (IMP) and disodium guanylate (GMP). Known as E635 in many markets, I+G is widely used in savory seasonings and processed foods to intensify umami, boost meatiness, and enhance overall flavor impact—especially in synergy with MSG (monosodium glutamate). It is used at very low dosages in seasoning blends, snack coatings, soups, instant noodles, sauces, meat products, and plant-based savory applications. Atlas Global Trading Co. supplies food-grade disodium 5′-ribonucleotides (I+G) from qualified producers with full technical documentation, regulatory support and reliable global logistics.

Function: Powerful umami and kokumi-style flavor enhancement in savory foods (E635: IMP + GMP blend)

Typical form: white to off-white crystalline powder; water-soluble; used at very low dosage in dry blends or liquid bases

Key feature: Strong synergy with MSG—enables higher umami impact and can optimize flavor cost-in-use

I+G (E635) is frequently used with MSG and yeast extracts for maximum savory impact. Explore the full Flavorings portfolio or browse our Product Index (A–Z) for complementary savory ingredients and functional additives.

Product overview

I+G (E635): disodium inosinate + disodium guanylate for high-impact umami

5′-ribonucleotides are naturally occurring compounds found in meats, fish and fermented products. In food processing, disodium 5′-ribonucleotides (I+G) deliver strong umami enhancement at very low usage levels. Their key value is synergy: when used alongside glutamates (such as MSG) or glutamate-rich ingredients (like yeast extract), they significantly increase perceived savory intensity, roundness and “meaty” character. I+G is widely used to build savory flavor in cost-optimized seasoning systems and to enhance taste in reduced-salt or plant-based formulations.

Key characteristics

Common name: Disodium 5′-Ribonucleotides (I+G).
Composition: blend of disodium inosinate (IMP) and disodium guanylate (GMP), commonly supplied in standard ratios (e.g., 1:1 or other market grades).
E-number: E635 (where E-number labeling applies).
Function:
- Umami enhancement and “meaty” flavor boost,
- Synergistic enhancement with MSG and glutamate-rich ingredients,
- Improves flavor fullness and lingering savory impact.
Form: white to off-white crystalline powder or granules.
Solubility: soluble in water; used in dry seasoning blends and liquid bases.
Processing: stable in typical dry blending; in liquids, best practice is to dissolve well and control moisture for dry blends.
Labeling: typically declared as “disodium 5′-ribonucleotides”, “flavour enhancer (E635)” or as per local rules.

Atlas supports flavor houses and food manufacturers in selecting the right I+G grade and optimizing cost-in-use in savory systems.

Indicative specification points

Specifications can vary by producer and region. Typical food-grade parameters include:

Assay/purity: defined minimum content of disodium 5′-ribonucleotides (IMP + GMP) per applicable standard.
Appearance: white to off-white crystalline powder/granules, free from visible foreign matter.
Odour/taste: characteristic umami; free from off-odours.
Moisture (loss on drying): controlled for stability and flow.
pH (solution): within specified range for consistent functionality.
Solubility: meets standard requirements for dissolution in water.
Heavy metals and specific impurities: restricted in line with food additive standards.
Microbiological criteria: controlled per food ingredient standards for dry additives.

Each batch is delivered with a Certificate of Analysis (COA) and a technical data sheet. Additional documents (GMO status, allergen statements, origin, Halal/Kosher certificates where available, dietary suitability and regulatory files) can be supplied from approved producers to support audits and registrations.

Seasonings & dry blends

All-purpose savory seasonings, bouillon powders and soup base blends.
Meat, chicken and seafood flavors to intensify umami and “brothy” notes.
Reduced-salt seasoning systems where taste needs reinforcement (validate with sensory trials).

Snacks & snack coatings

Potato chips, extruded snacks and popcorn seasonings for strong savory impact.
Cheese and barbecue-style flavors to boost fullness and lingering taste.

Instant noodles & soups

Noodle seasoning sachets and soup powders for richer broth character.
Ready-to-eat soups and instant cup soups to improve savory depth.

Sauces, dressings & savory condiments

Soy-style sauces, savory dips and marinades (application dependent).
Ketchup, mayonnaise and dressings where savory complexity is desired (validate in trials).

Meat, poultry & plant-based savory

Processed meat seasonings, sausage mixes and savory coatings.
Plant-based meat analogs and savory plant-based meals to improve “meaty” perception and overall umami.

Formulation guidance

I+G is typically used at very low levels; optimize dosage with sensory and cost-in-use evaluations.
Maximize synergy by pairing with MSG or glutamate-rich ingredients (yeast extract, hydrolyzed proteins) where appropriate.
In dry blends, manage moisture and prevent caking; use suitable carriers/anticaking systems if required.
Confirm permitted use and maximum levels for E635 in each destination market and product category.
For clean-label strategies, align labeling language and consumer positioning with local regulations and brand policy.

Umami system solutions (I+G + MSG + yeast extract)

Atlas can supply disodium 5′-ribonucleotides (I+G, E635) as a stand-alone ingredient or as part of savory system solutions, combining I+G with MSG, yeast extracts, salt replacers, spices, carriers and processing aids. Share your application and sensory targets—our team will recommend suitable grades and dosing strategies.

Discuss I+G for your formulation

Quality & documentation

Supplied as food-grade disodium 5′-ribonucleotides (I+G, E635) with agreed specifications for purity, moisture and impurities.
Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet.
Additional documentation can include GMO status, allergen declarations, dietary suitability, origin, Halal/Kosher certificates where available and regulatory files.
Production sites typically operate under recognized quality and food safety systems such as HACCP and FSSC/ISO 22000; further certifications may be available on request.
Customers remain responsible for compliance with local regulations, permitted uses, maximum levels and labeling in destination markets.

Packaging, storage & logistics

Standard packaging options include multiwall paper bags with inner liners, cartons, or fiber drums (grade and producer dependent).
Store in a cool, dry, well-ventilated area in tightly closed original packaging. Protect from moisture to prevent caking.
Suitable for full-container or mixed-container shipments with other dry ingredients, subject to odor control and segregation rules.
Shelf life is defined on the product specification and COA; maintain FIFO practices and monitor flowability and moisture during storage.
Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored offer, please share your application (seasonings, snacks, soups, noodles, sauces, meat/plant-based savory), preferred I+G ratio/grade, annual volume, target markets, packaging preference and documentation/certification requirements (Halal, Kosher, non-GMO, etc.). Our team will recommend suitable disodium 5′-ribonucleotide grades and support your product launches.