Disodium inosinate and guanylate
Disodium inosinate and guanylate suppliers and sourcing guide
Disodium inosinate (IMP) and disodium guanylate (GMP) are the sodium salts of the 5'-nucleotides inosinic and guanylic acid. They are made by microbial fermentation, either directly or as nucleosides that are then phosphorylated, and are purified and crystallized. They are most often bought as I+G, a 50:50 blend, and used at low levels alongside MSG or yeast extract in seasonings, snacks, soups and noodles.
- Also known as
- I+G · Disodium 5'-ribonucleotides · E635 · Disodium 5'-inosinate (E631) · Disodium 5'-guanylate (E627)
- Facts checked
- November 2026
Forms and grades of disodium inosinate and guanylate
Suppliers sell different products under the same name. Specify the one you need.
I+G 50:50
Equal blend of disodium inosinate and guanylate, the most common commercial form.
Disodium inosinate
IMP alone, as a crystalline powder.
Disodium guanylate
GMP alone, more potent and more expensive than IMP.
Premixes
Nucleotides preblended with MSG or salt for easier dosing.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Assay
- IMP and GMP content by HPLC or UV spectrophotometry on an anhydrous basis, plus the blend ratio for I+G.
- Water
- Water content by Karl Fischer or loss on drying; the crystals carry a large amount of water of crystallization.
- Related nucleotides
- Other nucleotides and related substances by HPLC.
- Barium and heavy metals
- Soluble barium for inosinate (limited by 21 CFR 172.535) and lead by ICP-MS or AAS.
- pH and clarity
- pH of a 5 percent solution and solution clarity.
Storage, lots and expiry
Storage and shelf life
Store sealed in a cool, dry place; the powders pick up moisture and can cake. Nucleotides are broken down by phosphatase enzymes in raw ingredients such as fresh meat or uncooked flour, which affects how they are used in formulas but not how they are stored. Shelf life is set by the supplier's specification, and older stock can be retested for assay and water.
Lots and expiry dates
Lots are consistent in identity, but water content and blend ratio should be checked per lot since assays are calculated on an anhydrous basis. Record the IMP:GMP ratio, assay and water per lot.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 172.530 permits disodium guanylate as a flavor enhancer in foods at a level not in excess of that reasonably required to produce the intended effect.
Source: ecfr.gov (opens in a new tab)21 CFR 172.535 permits disodium inosinate as a flavoring adjuvant in food and requires it to contain no more than 150 parts per million of soluble barium.
Source: ecfr.gov (opens in a new tab)FDA's Substances Added to Food inventory lists disodium guanylate, citing 21 CFR 170.60 and 172.530, and disodium inosinate, citing 21 CFR 170.60 and 172.535.
Source: hfpappexternal.fda.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Disodium inosinate and guanylate suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking disodium inosinate and guanylate suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell disodium inosinate and guanylate? Request a listingFrequently asked questions
What forms of disodium inosinate and guanylate can brands buy?
Common forms include i+G 50:50, disodium inosinate, disodium guanylate and premixes. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for disodium inosinate and guanylate include?
Expect assay, water, related nucleotides, barium and heavy metals and pH and clarity, each with its method, specification and result for that lot.
How should disodium inosinate and guanylate be stored?
Store sealed in a cool, dry place; the powders pick up moisture and can cake. Nucleotides are broken down by phosphatase enzymes in raw ingredients such as fresh meat or uncooked flour, which affects how they are used in formulas but not how they are stored. Shelf life is set by the supplier's specification, and older stock can be retested for assay and water.
What is the regulatory status of disodium inosinate and guanylate?
21 CFR 172.530 permits disodium guanylate as a flavor enhancer in foods at a level not in excess of that reasonably required to produce the intended effect. 21 CFR 172.535 permits disodium inosinate as a flavoring adjuvant in food and requires it to contain no more than 150 parts per million of soluble barium. FDA's Substances Added to Food inventory lists disodium guanylate, citing 21 CFR 170.60 and 172.530, and disodium inosinate, citing 21 CFR 170.60 and 172.535.
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