Disodium 5'-ribonucleotides

Disodium 5'-ribonucleotides, also known as E635, is a food additive used to enhance flavor. It is a mixture of disodium inosinate (IMP) and disodium guanylate (GMP) and is often used in synergy with monosodium glutamate (MSG).

History

Disodium 5'-ribonucleotides was first registered as a food additive in Europe in the 1960s. It is now used worldwide in a variety of foods.

Production

Disodium 5'-ribonucleotides is produced by combining disodium inosinate and disodium guanylate. These are often produced from meat or fish, but can also be produced from yeast extract or seaweed.

Use in food

Disodium 5'-ribonucleotides is used as a flavor enhancer in a wide range of foods, including processed foods, snacks, soups, and sauces. It is often used in combination with monosodium glutamate, as the two additives have a synergistic effect and enhance the taste of umami, or savory flavor, in foods.

Health effects

While disodium 5'-ribonucleotides is generally recognized as safe by the Food and Drug Administration (FDA), some people may have an allergic reaction to it. Symptoms can include skin rash, itching, and headache. People with gout, asthma, or allergies should avoid foods containing disodium 5'-ribonucleotides.

Regulation

In the European Union, disodium 5'-ribonucleotides is listed as a food additive and is designated by the E number E635. It is approved for use in a wide range of foods, but its use is limited to certain maximum levels.

See also

• Food additive
• Disodium inosinate
• Disodium guanylate
• Monosodium glutamate