Disodium 5′-Ribonucleotides I+G is white to almost white crystal or powder, no smell, have a special taste, soluble in water (25g/100ml water, 20 degrees C), slightly soluble in acetone, ethyl ether and ethanol.

Standard: FCCIV
Certification: HACCP KOSHER HALAL ISO
Usage: food additive
Packing: 10kg/carton or 25kg/drum
Shelf Life: 3 Years,Keep in cool and dry place,Protecte from light

Item	Standard
Appearance	White crystals or crystalline powder
Assay(IMP+GMP)	97.0-102.0%
IMP (Mixed proportion)	48.0-52.0%
GMP (Mixed proportion)	48.0-52.0%
Loss on drying	≤25.0%
Transmittance of 5% solution	≥95.0%
PH (5% solution)	7.0-8.5
Other nucleotides	Not detectable
Amino acid	Not detectable
Ammonium (NH4+)	Not detectable
Arsenic (As2O3)	≤1ppm
Heavy metals (Pb)	≤10ppm

Disodium 5'-ribonucleotides 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).
A mixture of 98% monosodium glutamate and 2% E635 has four times the flavor enhancing power of monosodium glutamate (MSG) alone.