Learn about disodium 5-ribonucleotides (E635), a flavor enhancer used in the food industry. Discover its uses, safety, and potential health concerns.
Disodium 5-ribonucleotides, also known as E635, is a food additive commonly used in the food industry to enhance the flavor of various food products. It is a mixture of disodium inosinate (IMP) and disodium guanylate (GMP), which are naturally occurring compounds found in certain foods.
Disodium 5-ribonucleotides are used as flavor enhancers in a wide range of processed foods, including snacks, soups, sauces, seasonings, and ready-to-eat meals. They work by stimulating the taste receptors on the tongue, intensifying the savory or umami flavor of the food.
Disodium 5-ribonucleotides have been approved for use as a food additive by regulatory authorities, including the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). They are considered safe for consumption when used within the recommended limits.
While disodium 5-ribonucleotides are generally recognized as safe, some individuals may be sensitive to these additives. People with asthma, gout, or a history of uric acid kidney stones should exercise caution when consuming foods containing disodium 5-ribonucleotides, as they can potentially trigger symptoms or worsen these conditions.
In many countries, including the United States, food manufacturers are required to list disodium 5-ribonucleotides on the ingredient label of products that contain it. This allows consumers to make informed choices and avoid foods that may contain additives they wish to avoid.