Food Additive I+G Disodium 5 Ribonucleotide Disodium 5’-ribonucleotide is obtained by decomposing and separating nucleic acid obtained from yeast; or by fermentation. This product is mainly composed of disodium 5'-guanylate and 5'-inosinic acid, and its properties are also similar. It is a white to beige crystal or powder, odorless, delicious, and sodium glutamate. There is significant synergy in the combination, and the freshness is greatly increased. Soluble in water, slightly soluble in ethanol and ether. Disodium uridine diphosphate and disodium 5'-disuccinic acid show weaker odor.

It can be used as a flavor enhancer (taste agent). This product is often combined with sodium glutamate, the amount of which is about 2% to 10% of monosodium glutamate. It can be combined with other kinds of ingredients, such as a kind of compound umami component is 88% of MSG, 8% of taste nucleotides and 4% of citric acid. The other components were 41% MSG, 2% taste nucleotides, 57% hydrolyzed animal protein, and 1% disodium succinate.