I+G is the flavor enhancers which are synergistic with glutamates in creating the taste of umami. It is a mixture of disodium insinate (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 guanylic acid and inosinic acid. A mixture of 98% monosodium glutamate and 2% disodium 5-ribonucleotides has four times the flavor enhancing power of mono-

sodium glutamate alone.

 It can be supplemented into;

        Instant noodles

        Potato chips

        Snacks

        Savoury rice

        tinned foods

        cured meats

        packed soup

        fast foods

        vinegar