IMP+GMP powder (E635)

• This food additive goes by several different names:

• disodium 5'-ribonucleotides
• disodium ribonucleotides
• sodium ribonucleotides
• IMP+GMP
• disodium inosinate and guanylate

• content written for lay audiences:
  • ▶ How to make your food 30x more delicious | MinuteFood
  • [reddit]   Do Guanylate and Inosinate do anything that MSG does not? Do they add another kind of flavor that MSG can't? Or are they simply cost saving?
• Wikipedia articles:
  • umami (ctrl-F for "IMP" or "GMP")
  • glutamate flavoring (ctrl-F for "IMP" or "GMP")
• Places I've seen that you can buy it from:

• The brand "Make it Meaty", the company "Make it Industries", and the product is called "I+G" or "Disodium Inosinate and Guanylate".
• The brand "Ajinomoto", the product "Aji-Plus" or "Aji-No-Moto Plus" — This is MSG + disodium ribonucleotides, premixed. (side note: Ajinomoto was the first company to make MSG commercially available, in 1909, so they have a strong legacy)
• Lee Kum Kee's "Chicken Bouillon Powder" contains MSG+IMP+GMP, plus some chicken flavoring.
• search Alibaba for "disodium 5'-ribonucleotide food"

ratio

• Ajinomoto's "Aji-No-Moto Plus" product is 98% MSG and 2% IMP+GMP
• this FoodAdditives.net article says to use 2-10% of MSG
• this chemicalland21.com article says to use 2%
• Side note: The "Make it Meaty" brand says on its label "recommended use at 0.3% maximum". However, note that it's intended to be injected directly into meat, and not mixed with MSG, so this ratio would be very different.

cooking advice

• "MSG takes away the 'brightness' and 'freshness' taste--it makes fresh salsas like pico de gallo worse. And I might put it in very savory, hearty, salads, but not in a 'light/crisp' salad. And thanks for mentioning using acidity to balance it out, I think that was the thing I was missing or noticing with the MSG Plus. MSG is strong on its own, of course, but it still makes food taste relatively balanced."