Disodium 5′-Ribonucleotides (I+G) – Miwon

The main benefit of

Disodium 5′-Inosinate (or IMP) used in I+G products (a combination with GMP) is that it’s a food additive classified as an umami enhancer or flavor enhancer. It helps to intensify flavors, acting similarly to MSG but with many times greater flavor-enhancing properties.

Properties and Benefits:

• Enhances Umami Flavor: Helps create and enhance the umami flavor in food, resulting in a well-rounded taste.
• Enhances Flavor: Used in combination with other seasonings, such as MSG, to achieve more complex and intense flavors.
• Improves Taste: Helps to balance salty and sweet flavors. And suppresses undesirable flavors in food.
• Stability: Highly soluble in water and stable against pH changes in food.
• Versatile applications: Can be used in a wide variety of food products such as instant noodles, soups, sauces, seasonings, snacks, canned foods, and dried foods.
• Increases viscosity: Creates a viscous feel in liquid foods.

Important Note:

• While beneficial for flavor enhancement, Disodium Inosinate is a type of sodium.
• Excessive consumption may pose health risks, such as contributing to chronic non-communicable diseases like high blood pressure, heart disease, and kidney disease.