If you like chili crisp, chili oils or taberu rayu, the added flavor enhancers they often contain are virtually inescapable. In many cases, the use of flavor enhancers is what gives the product the savory, delicious, even addictive "certain something" that keeps you coming back for more.
You may object to them on personal grounds, have an unwanted sensitivity to them, or a concern about their safety, but the reality is, they're not going away.
Some products have endeavored to eliminate them, or to instead use more "natural" substitutes, but the amplification of the umami, by whatever means, continues to be pervasive in the genre. Let's explore them further.
The Big Three
These three ingredients—monosodium glutamate (MSG), disodium 5′-inosinate (IMP), and disodium 5′-guanylate (GMP)—are among the most important flavor enhancers in modern food production, especially in East and Southeast Asian cuisines and packaged products like chili oils and chili crisps. They all work by amplifying umami, the savory “fifth taste.”
1. Monosodium Glutamate (MSG)
What it is
Monosodium glutamate is the sodium salt of glutamic acid, an amino acid that occurs naturally in foods like tomatoes, aged cheese, and seaweed.
Flavor effect
- Produces a deep savory (umami) taste
- Enhances meatiness and overall flavor intensity
- Smooths and rounds harsh or bitter flavors
How it works
MSG activates specific umami receptors on the tongue, making foods taste richer without adding a distinct flavor of its own.
Use in Asian foods
MSG is extremely common in:
- Chinese, Japanese, Korean, and Southeast Asian cooking
- Seasoning powders, instant noodles, sauces
- Chili oils and chili crisps (often listed simply as “MSG” or E621)
In chili crisp, MSG helps:
- Boost the savoriness of fried garlic, shallots, and soy-based components
- Make oil-based products taste fuller, even without broth or meat
2. Disodium 5′-Inosinate (IMP)
What it is
Disodium inosinate is derived from inosine monophosphate, a nucleotide naturally found in meat and fish.
Flavor effect
- Provides meaty, brothy depth
- Much less potent alone than MSG
Key property: synergy
IMP is famous for its synergistic effect with MSG:
- When combined, the perceived umami intensity can increase several times over
- This is why it’s rarely used by itself
Use in foods
- Instant ramen seasoning packets
- Snack foods
- Chili crisps and chili oils (often part of a blend labeled “I+G”)
3. Disodium 5′-Guanylate (GMP)
What it is
Disodium guanylate is derived from guanosine monophosphate, naturally present in mushrooms and some fungi.
Flavor effect
- Adds earthy, mushroom-like umami depth
- Like IMP, weak on its own but powerful with MSG
Synergy
GMP + MSG produces one of the strongest known umami enhancements:
- Even tiny amounts dramatically boost flavor perception
Use in foods
- Vegetarian and mushroom-based seasonings
- Packaged savory snacks
- Chili crisp formulations aiming for complexity
The “I+G” Blend (IMP + GMP)
In ingredient lists, you’ll often see:
- “Disodium inosinate and disodium guanylate”
- Often seen expressed as "disodium 5'-ribonucleotides"
- Or simply “I+G”
This blend is:
- Used in very small quantities
- Always paired with MSG
- A cost-effective way to dramatically amplify umami
Why These Are So Common in Chili Oils & Chili Crisps
Products like Lao Gan Ma-style chili crisp are a perfect application for these enhancers.
Typical flavor challenges in chili crisp:
- Oil dulls perception of flavor
- Fried aromatics can taste flat without salt/umami
- Lack of water-based components limits flavor diffusion
What MSG + IMP + GMP do:
- Compensate for oil’s muting effect
- Make garlic, shallots, and chilies taste more intense
- Add a savory backbone without adding bulk ingredients
- Create a lingering, addictive taste
Result:
That characteristic “can’t stop eating it” quality.
Natural vs. Added Sources
These compounds exist naturally in many traditional Asian ingredients:
| Compound | Natural sources |
|---|---|
| Glutamate (MSG) | Soy sauce, fish sauce, kombu (kelp) |
| Inosinate (IMP) | Dried fish, meat |
| Guanylate (GMP) | Dried mushrooms (especially shiitake) |
Traditional cooking often achieves the same effect by combining:
- Kombu (glutamate) + bonito flakes (inosinate) → Japanese dashi
- Mushrooms (guanylate) + soy sauce (glutamate)
Packaged foods just standardize and intensify this effect.
Safety and Controversy
MSG
- Extensively studied and considered safe by:
- U.S. Food and Drug Administration
- World Health Organization
- “Chinese Restaurant Syndrome” is largely regarded as unproven or overstated
IMP & GMP
- Also considered safe
- Used in very small amounts
- Typically derived from:
- Fish (IMP)
- Fermented starch or yeast (GMP)
Labeling in Packaged Foods
You might see these listed as:
- Monosodium glutamate (MSG)
- Disodium inosinate (E631)
- Disodium guanylate (E627)
- Disodium 5'-ribonucleotides (E631 and E627)
Sometimes grouped as:
- “Flavor enhancers”
- “Umami seasoning”
Practical Takeaways for Chili Crisp Enthusiasts
- If a chili crisp tastes deeply savory and addictive, it likely contains MSG or I+G
- Products without them rely more on:
- Fermented soybeans
- Mushrooms
- Anchovies or dried seafood
- You can recreate similar effects at home by combining:
- Soy sauce or MSG
- Mushroom powder
- Dried shrimp or fish powder
Flavor Enhancers in the Context of Chili Crisp
Let's look at a real-world breakdown of major chili crisp brands—specifically how they actually use (or avoid) MSG, inosinate (IMP), and guanylate (GMP), and how that shapes flavor.
We’ll focus on three of the most influential products you’re likely to encounter:
Lao Gan Ma — The “classic MSG-driven” profile
Lao Gan Ma Spicy Chili Crisp
What’s in it (relevant to umami):
- Added MSG ✔
- Fermented soybeans ✔
- Fried onions ✔
MSG is explicitly listed as an ingredient
Flavor strategy
This is the textbook industrial umami stack:
- MSG provides the core savory punch
- Fermented soybeans add natural glutamates
- Oil carries and amplifies everything
What about IMP/GMP?
- Usually not listed separately
- But the flavor profile suggests MSG-heavy, not I+G-heavy
How it tastes
- Deep, rounded, immediately savory
- Slightly funky (from fermentation)
- Very “complete” even on plain rice
👉 This is why Lao Gan Ma feels addictive and effortless—it’s built on direct glutamate impact.
Fly By Jing — “Natural umami layering (no added MSG)”
Fly By Jing Sichuan Chili Crisp
What’s in it (relevant to umami):
- No added MSG ❌
- Fermented black beans ✔
- Mushroom + seaweed elements ✔
Flavor strategy
Instead of adding MSG directly, this brand builds natural umami synergy:
- Fermented beans → glutamates
- Mushrooms → guanylate (GMP-like effect)
- Seaweed → glutamates (like kombu)
👉 This mimics the MSG + GMP synergy found in lab-formulated foods—but using whole ingredients.
What about IMP/GMP additives?
- Not added as purified compounds
- But functionally present via ingredients (especially mushrooms)
How it tastes
- More layered and evolving
- Less “instant punch,” more slow-building depth
- Strong aromatic complexity (ginger, peppercorn, fermentation)
👉 This is essentially a “clean label” version of I+G synergy
Momofuku — “Engineered hybrid (natural + additive-like effects)”
Momofuku Chili Crunch
What’s in it (relevant to umami):
- Shiitake mushroom powder ✔
- Garlic, shallots ✔
- No explicit MSG listed (in most versions)
Flavor strategy
This sits right between the other two:
- Uses mushroom powder (natural GMP source)
- Likely relies on natural glutamates + processing
- Designed to mimic instant ramen seasoning flavor
What about IMP/GMP?
- Not listed as additives
- But mushroom powder = guanylate effect
How it tastes
- Very savory, snack-like, almost “processed” (in a good way)
- Strong garlic/onion + umami hit
- Reminiscent of ramen seasoning packets
👉 This is basically “chef-engineered umami” using natural GMP sources
Side-by-side: how they use umami enhancers
| Brand | MSG added | IMP/GMP added | Natural umami sources | Flavor style |
|---|---|---|---|---|
| Lao Gan Ma | ✔ Yes | ❌ Rare | Fermented soybeans | Direct, immediate umami |
| Fly By Jing | ❌ No | ❌ No | Mushrooms, seaweed, fermented beans | Layered, complex |
| Momofuku | ❌ (usually) | ❌ No | Mushroom powder, aromatics | Engineered, snack-like |
The key insight (This is the important part)
All three are doing the same chemistry, just differently:
1. Lao Gan Ma
👉 Adds MSG directly
- Fast, powerful, cheap, reliable
2. Fly By Jing
👉 Builds glutamate + guanylate naturally
- Slower, more complex, “premium”
3. Momofuku
👉 Uses natural GMP (mushrooms) to mimic MSG blends
- Designed for maximum craveability
Why This Matters in Chili Crisp Specifically
Chili crisp is:
- Oil-heavy (muted flavor perception)
- Crunch-heavy (texture distracts from taste)
- Often eaten in small amounts
So brands compensate by:
- Using MSG or MSG-like systems
- Creating umami that lingers in oil
That’s why even a teaspoon:
- Transforms noodles
- Makes eggs taste richer
- Feels “addictive”
Bonus: Spotting these on labels
When you look at a jar:
Likely MSG-driven
- “Monosodium glutamate”
- “Flavor enhancer (E621)”
Likely I+G-enhanced
- “Disodium inosinate”
- “Disodium guanylate”
- Or together, "disodium 5'-ribonucleotides"
Natural umami build
- Mushroom powder
- Seaweed / kelp
- Fermented beans or soy
Bottom line
- Lao Gan Ma = classic MSG-forward umami bomb
- Fly By Jing = Natural umami engineering (no additives)
- Momofuku = Modern hybrid using mushroom-derived GMP effects
They all land in the same place:
👉 Maximizing umami synergy in an oil-based condiment
In Summary
Hopefully, we've been able to both demystify and give some insights on these common flavor enhancing additives and, specifically, their use in the world of chili oils and chili crisps.