Learn about disodium 5-ribonucleotides (E635), a flavor enhancer commonly used in the food industry. Discover how it works, where it can be found, and its safety for consumption.
Disodium 5-ribonucleotides, also known as E635, is a flavor enhancer commonly used in the food industry. It is a mixture of disodium inosinate (IMP) and disodium guanylate (GMP), which are naturally occurring compounds found in various foods.
Disodium 5-ribonucleotides work by enhancing the umami taste in foods. Umami is one of the five basic tastes, along with sweet, sour, salty, and bitter. It is often described as a savory or meaty taste. Disodium 5-ribonucleotides enhance the umami taste by stimulating specific taste receptors on the tongue.
Disodium 5-ribonucleotides can be found in a variety of processed foods, including snacks, soups, sauces, and seasonings. It is often used in combination with other flavor enhancers to create a more intense and complex taste profile.
Disodium 5-ribonucleotides is considered safe for consumption by regulatory authorities, including the Food and Drug Administration (FDA) in the United States. It has been extensively studied and has not been found to have any harmful effects when consumed in normal amounts.
While disodium 5-ribonucleotides is generally safe to consume, it is important to note that it is often found in processed foods that may not be part of a healthy diet. These foods are often high in sodium, artificial additives, and preservatives. It is recommended to focus on consuming whole, unprocessed foods as the foundation of a healthy diet.