Disodium ribonucleotides E635

disodium 5′-ribonucleotides?
Definition
Disodium 5′-ribonucleotide is a mixture of nucleotides disodium guanylate and disodium inosinate, in the proportion of 50% each.

How is it made?
Both E631 and E627 can be produced from yeast extract or from the fermentation of carbohydrate and then through reaction with sodium hydroxide.

Specification
Other Names
I+G
IMP+GMP
Sodium ribonucleotides
Disodium inosinate and guanylate
Appearance
An odourless, white powder or granular.

Stability
Easy to absorb water in the air, around 20-30% of water.

Solubility
In Water: soluble in water, 25g in 100ml water in 20 degree.
In Organic Solvents: sparingly soluble in ethanol, practically insoluble in ether.
What are the uses?
I+G is a natural, vegan, and gluten free ingredient that can be used as a flavor enhancer to substitute monosodium glutamate (MSG) in MSG free food. It can also be used with MSG at the usage level around 2-10% of MSG to provide a synergistic enhancement of umami taste in sauces, seasonings and condiments.

The following are the common food uses of I+G and the added levels recommended by the manufacturer, Ajinomoto (1):

Meat products: ≥ 0.01%
Broths: 0.50 – 1.00%
Soups: 0.20 – 0.30%
Spices (10% salt or higher): 0.25-2.8%
Snacks:0.02 – 0.03%
Tomato sauce: 0.02 – 0.04%
Mustard: 0.02 – 0.04%
Salad dressings: 0.01 – 0.02%
Vegetable preserves, fish byproducts, frozen food, biscuits, pasta / dough: 0.01%