PRODUCTS

DISODIUM RIBONUCLEOTIDES

Disodium Ribonucleotides, also known as flavor enhancer E635, is a mixture of disodium inosinate (IMP) and disodium guanylate (GMP), synergistically enhancing the umami taste in various foods, particularly in products already containing natural glutamates or added monosodium glutamate (MSG).
Widely used in flavored noodles, snacks, chips, sauces, and fast foods, Disodium Ribonucleotides acts as a flavor enhancer, augmenting the taste profile of these products to provide a more savory experience.
Although ubiquitous in processed foods, it's advisable to limit intake of Disodium Ribonucleotides, ensuring it remains a minimal part of one's diet due to its synergistic effect with glutamates and potential health concerns associated with excessive consumption.

CAS Number: 4691-65-0
Molecular Formula: C10H11N4O8P

Synonyms: Disodium Ribonucleotide, Disodium 5-Ribonucleotides; IMP plus GMP; I+G;

Disodium Ribonucleotides is a flavor enhancer made of disodium inosinate (E631) and disodium guanylate (E627) with the ratio 1:1.
The European food additive number for Disodium Ribonucleotides is E635.

Disodium Ribonucleotides can be used in synergy with MSG (E621) to provide umami taste or as a replacement for MSG.
Disodium Ribonucleotides, E number E635, is a flavor enhancer which is synergistic with glutamates in creating the taste of umami.

Disodium Ribonucleotides is a mixture of disodium inosinate (IMP) and disodium guanylate (GMP) and is often used where a food already contains natural glutamates (as in meat extract) or added monosodium glutamate (MSG).
Disodium Ribonucleotides is primarily used in flavored noodles, snack foods, chips, crackers, sauces and fast foods.

Disodium Ribonucleotides is produced by combining the sodium salts of the natural compounds guanylic acid (E626) and inosinic acid (E630).
A mixture composed of 98% monosodium glutamate and 2% E635 has four times the flavor enhancing power of monosodium glutamate (MSG) alone.

Disodium Ribonucleotides is a mixture of nucleotides disodium guanylate and disodium inosinate, in the proportion of 50% each.

Disodium Ribonucleotides is a food additive that is widely used in food industries to enhance the flavour of foods.
Disodium Ribonucleotides consists of white or off-white crystals or powder and is produced by adding the sodium salts of guanylic acid (E626) and inosinic acid (E630).

Avoiding Disodium Ribonucleotides in your food is very difficult these days, but you can ensure that its intake is restricted to minimal amounts.
Disodium Ribonucleotides using additives is never a problem but should not become a regular part of your diet.

Disodium Ribonucleotides is a food additive manufactured through chemical synthesis of sodium salt of guanylic acid and inosinic acid, available as White to light yellow crystalline powder.
As a synthesized chemical, this food flavouring is general recognized as halal.

Disodium Ribonucleotides is a flavor enhancer which is synergistic with glutamates in creating the taste of umami.
Disodium Ribonucleotides is a mixture of disodium Inosinate (IMP) and disodium guanylate (GMP) and is often used where a food already contains natural glutamates (as in meat extract) or added Monosodium Glutamate (MSG).
Disodium Ribonucleotides is primarily used in flavored noodles, snack foods, chips, crackers, sauces and fast foods.

Disodium Ribonucleotides can be used in household, catering industry food cooking, convenience food and soup, soy sauce and various snacks, sauces, etc.
Disodium Ribonucleotides act as flavor enhancers.

Adding monosodium glutamate to them helps in the production of perfect food additives.
Either Disodium Ribonucleotides extract or added monosodium acts as a natural flavor.

Disodium Ribonucleotides is either available from gluten or any bacterial fermentation process.
Disodium Ribonucleotides is the original name of flavor enhancer 635.

Disodium Ribonucleotides’s made by combining tapioca starch, sodium salts, and a mixture of disodium inosinate.
Disodium guanylate gets added in the required amount and this mixture creates a perfect food additive suitable for all preparations.

Disodium Ribonucleotides comprises of natural glutamate.
Disodium Ribonucleotides’s known as meat extract or added mixture of monosodium glutamate msg.

Almost every snack available in the market contains this food additive.
Disodium Ribonucleotides’s excellent for taste enhancement.
All chemical compounds mentioned above create different types of flavoring agents.

Disodium Ribonucleotides is a flavor enhancer which is synergistic with glutamates in creating the taste of umami.
Disodium Ribonucleotides is a mixture of disodium inosinate (IMP) and disodium guanylate (GMP) and is often used where a food already contains natural glutamates (as in meat extract) or added monosodium glutamate (MSG).

Disodium Ribonucleotides is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P.
Disodium Ribonucleotides is used as a food additive and often found in the list of ingredients on the food nutrition label for a great variety of grocery products.

Disodium Ribonucleotides is used as a flavor enhancer, in synergy with monosodium glutamate MSG (E621) to provide the umami taste.
Disodium Ribonucleotides is often added to foods in conjunction with disodium guanylate; the combination is known as disodium 5′-ribonucleotides (E635).

Disodium Ribonucleotides is a common and important food additive.

As per the European Food Safety Authority, Disodium Ribonucleotides comprises of a mixture of two essential additives
Disodium guanylate e627 and disodium inosinate e631 get mixed in desired proportions.

Disodium Ribonucleotides includes meat extracts.
However, to make vegetarian food products, vegan sources are used.

Disodium Ribonucleotides may be used with MSG (E621) or as a substitute for MSG as well.
Disodium Ribonucleotides is water-soluble but sparingly soluble in alcohol-based liquids.

Many popular instant noodles use Disodium Ribonucleotides to enhance taste and aroma.
In this case, vegetarian sources such as yeast extracts act as an enhancer to get the desired taste.

Disodium Ribonucleotides also known as E number E635, is a flavor enhancer which is synergistic with glutamates in creating the taste of umami.
Disodium Ribonucleotides is a mixture of disodium inosinate (IMP) and disodium guanylate (GMP) and is often used where a food already contains natural glutamates (as in meat extract) or added monosodium glutamate (MSG).

Disodium Ribonucleotides is a food additive used to enhance flavor.
Disodium Ribonucleotides is made of Sodium Salts of Inosinic Acid and Guanylic Acid.

These sodium salts are often obtained from the flesh of killed animals but can also come from plants.
When you see an “E-number” like E635, Disodium Ribonucleotides refers to an ingredient that has been approved by the European Union for use as a food additive.

Disodium Ribonucleotides is found in instant noodles, potato chips and snacks, savoury rice, tinned vegetables, cured meats, packet soup, and also include flavoured chips, and party pies.

Disodium Ribonucleotides is food additive manufactured through chemical synthesis of sodium salt of guanylic acid and inosinic acid, available as White to light yellow crystalline powder.
Disodium Ribonucleotides is widely used as flavour enhancer as it can increase flavour significantly when using together with monosodium glutamate.
Disodium Ribonucleotides is affirmed by US FDA as GRAS(generally recognized as safe) and widely accepted as safe food additive in many countries with E number E635.

Disodium Ribonucleotides is soluble in water and sparingly in alcohols but not in ethers.
Disodium Ribonucleotides is prepared by sugar fermentation following purification process.
Disodium Ribonucleotides have very strong flavour enhancing activity.

The greater benefit of Disodium Ribonucleotides is the synergistic effect on improving the own natural tastes and flavours of almost processed foods when they are used in combination with MSG (Mono Sodium Glutamate).
The use of Disodium Ribonucleotides products in food is approved by FDA.

Uses of Disodium Ribonucleotides:
Disodium Ribonucleotides is a food additive that does not have any taste or smell.
Disodium Ribonucleotides helps in adding a unique taste and texture to food items.

You can preserve fishes and meats for a very long duration with the help of this enhancer.
They not only help in increasing their shelf life but also keeps moisture in Disodium Ribonucleotides.

As a result, your favorite piece of chicken or nuggets can taste and smell fantastic for a very long time.
Disodium Ribonucleotides also plays an integral part in Chinese food items.

From seasonings to various Chinese sauces, Disodium Ribonucleotides is in everything.
You get that distinct tang in savory foods due to this additive.

Your favorite pack of instant noodles can never taste perfect without Disodium Ribonucleotidess use.
The food industry has given a long list of food additive that act as artificial or natural preservatives for food items.

Disodium Ribonucleotides can be used as a flavor enhancer to substitute monosodium glutamate (MSG) in MSG free food.
Disodium Ribonucleotides can also be used with MSG to provide a synergistic enhancement of umami taste in sauces, seasonings and condiments.

Disodium Ribonucleotides is used in many products.
Disodium Ribonucleotides is mainly used in low sodium/salt products.

Disodium Ribonucleotides is a natural, vegan, and gluten free ingredient that can be used as a flavor enhancer to substitute monosodium glutamate (MSG) in MSG free food.
Disodium Ribonucleotides can also be used with MSG at the usage level around 2-10% of MSG to provide a synergistic enhancement of umami taste in sauces, seasonings and condiments.

The following are the common food uses of I+G and the added levels recommended by the manufacturer, Ajinomoto:
Meat products: ≥ 0.01%
Broths: 0.50 – 1.00%
Soups: 0.20 – 0.30%
Spices (10% salt or higher): 0.25-2.8%
Snacks:0.02 – 0.03%
Tomato sauce: 0.02 – 0.04%
Mustard: 0.02 – 0.04%
Salad dressings: 0.01 – 0.02%
Vegetable preserves, fish byproducts, frozen food, biscuits, pasta / dough: 0.01%

Production of Disodium Ribonucleotides:
Both E631 and E627 can be produced from yeast extract or from the fermentation of carbohydrate and then through reaction with sodium hydroxide.
Disodium Ribonucleotides is a flavor enhancer which is synergistic with glutamates in creating the taste of umami.

Disodium Ribonucleotides is produced by combining the sodium salts of the natural compounds guanylic acid (E626) and inosinic acid (E630).
Guanylates and inosinates are generally produced from meat, but partly also from fish.

Disodium Ribonucleotides is thus not suitable for vegans and vegetarians.
A mixture of 98% monosodium glutamate and 2% E635 has four times the flavor enhancing power of monosodium glutamate (MSG) alone.

Disodium Ribonucleotides is produced from gluten or any bacterial fermentation process.
Disodium Ribonucleotides is produced from meat, but commercially it may be obtained from Torula Yeast.

Features of Disodium Ribonucleotides:
Disodium Ribonucleotides adds flavor to various food products.
You can find Disodium Ribonucleotides as a crystal white powder or off-white crystals.

Sodium salts with guanylic acid create this preservative.
For non-vegetarian foods, natural glutamate of meat extracts adds in.

While in vegan foods comprise of added MSG.
The unique feature of this food additive is that Disodium.

Ribonucleotides generates a chemical reaction within the food to give a perfect taste and smell.
The food industry considers Disodium Ribonucleotides as a flavoring agent.
Disodium Ribonucleotides is quite expensive in comparison.

Function and Characteristics of Disodium Ribonucleotides:
Disodium Ribonucleotides is flavour enhancer.
Guanylates and inosinates do not have the specific umami taste but strongly enhance many other flavours, thereby reducing the amounts of salt or other flavour enhancers needed in a product.

Appearance of Disodium Ribonucleotides:
An odourless, white powder or granular.

Stability of Disodium Ribonucleotides:
Easy to absorb water in the air, around 20-30% of water.

Solubility of Disodium Ribonucleotides:

In Water:
Soluble in water, 25g in 100ml water in 20 degree.

In Organic Solvents:
Sparingly soluble in ethanol, practically insoluble in ether.

Origin of Disodium Ribonucleotides:
Disodium Ribonucleotides is mixture of sodium salts of guanylic (E626) and inosinic acid (E630).

Safety of Disodium Ribonucleotides:
Disodium Ribonucleotides safety when used as a food additive has been approved by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), Joint FAO/WHO Expert Committee on Food Additives (JECFA), as well as other authorities.

Properties of Disodium Ribonucleotides:
Chemical formula:
C10H11N4O8P · nH2O
C10H12N5Na2O8P · nH2O
Molecular Weight: NA

Appearance: white crystal or crystaline powder
Purity (IMP+GMP): 99.0%–101.0%
Loss on Drying: ≤25.0%
IMP: 48.0%-52.0%
GMP: 48.0%-52.0%
Transmittance: ≥95.0%
pH: 7.0-8.5
Heavy Metals (as Pb): ≤10 mg/Kg
Arsenic: ≤1 mg/Kg
Lead: ≤1 mg/Kg
NH4 (Ammonium): Color of litmus paper unchanged
Amino Acid: Solution appear colorless
Other related compounds of nucleicacid: Not Detectable

Specifications of Disodium Ribonucleotides:
ITEM: STANDARD
ASSAY(IMP+GMP): 97.0% -102.0%
LOSS ON DRYING: =<25.0%
IMP: 48.0%-52.0%
GMP: 48.0%-52.0%
TRANSMITTANCE: >=95.0%
PH: 7.0-8.5
HEAVY METALS (AS Pb): =<10PPM
ARSENIC (As): =<1.0PPM
NH4(AMMONIUM) Color of litmus paper: unchanged
Amino Acid Solution appear: colorless
Other related compounds of nucleicacid: Not Detectable
Lead: =<1 ppm
Total aerobic bacteria: =<1,000cfu/g
Yeast & mould: =<100cfu/g
Coliform: Negative/g
E.Coli: Negative/g
Salmonella: Negative/g

Total aerobic bacteria: ≤1000 cfu/g
Yeast & mould: ≤100 cfu/g
Coliform: Negative/g
E.Coli: Negative/g
Salmonella: Negative/g

Names of Disodium Ribonucleotides:

Other Names:
I+G
IMP+GMP
Sodium ribonucleotides
Disodium inosinate and guanylate