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Disodium 5'-ribonucleotide (E635) is a mixture of two flavor-enhancing compounds:
Disodium inosinate (IMP, E630)
Disodium guanylate (GMP, E627)
Typically, this mixture is in a 1:1 ratio (though the exact ratio can vary), and it's used as a synergistic flavor enhancer.
It is often combined with monosodium glutamate (MSG) to enhance umami taste in savory foods.
It appears as a white or off-white crystalline powder, soluble in water, and has a strong savory taste.
CAS Number:
4691-65-0
Synonyms:
Disodium inosinate and guanylate,Disodium 5′-ribonucleotides (I+G),I+G,E635,Flavor enhancer E635
Disodium 5′-Inosinate and Disodium 5′-Guanylate Mixture
Introduction
E635, also known as Disodium 5'-ribonucleotide, is a food additive composed of a mixture of Disodium Inosinate (IMP) and Disodium Guanylate (GMP), typically in a 1:1 ratio.
These compounds are used primarily for their potent umami-enhancing properties, significantly boosting the savory taste of food when used in conjunction with monosodium glutamate (MSG).
E635 was first introduced in the 1960s after researchers discovered that certain nucleotides enhanced the flavor of foods.
Since then, its use has expanded globally, especially in processed and convenience foods.
The demand for umami flavor has grown with the global expansion of Asian cuisine and consumer interest in rich, savory food experiences.
E635 allows manufacturers to achieve desirable taste profiles with lower levels of sodium and MSG, meeting both health-conscious and sensory expectations.
Chemical Composition and Structure
E635 is a synergistic blend of two nucleotides:
Disodium Inosinate (IMP): C10H11N4Na2O8P, a derivative of inosine monophosphate.
Disodium Guanylate (GMP): C10H12N5Na2O8P, a derivative of guanosine monophosphate.
These compounds are nucleotides, composed of a purine base (inosine or guanine), a ribose sugar, and a phosphate group.
They naturally occur in cells and play a role in energy metabolism and genetic encoding.
In the food industry, their molecular structures enable interaction with umami taste receptors on the human tongue.
The umami synergy achieved by I+G in the presence of glutamates (such as MSG) dramatically enhances flavor intensity due to the interaction at the T1R1/T1R3 taste receptor complex.
Physical and Chemical Properties
Appearance: White, odorless crystalline powder.
Solubility: Highly soluble in water; insoluble in organic solvents like ethanol.
Melting Point: Decomposes upon heating; no defined melting point.
pH Range: Neutral to slightly alkaline when dissolved in water (around 7-8).
Stability: Chemically stable under normal storage conditions; degradation may occur at extreme pH or high temperatures.
Hygroscopicity: Moderately hygroscopic, necessitating dry storage.
Production and Synthesis
Originally derived from animal tissues like sardines or pig intestines, modern E635 is now predominantly produced via microbial fermentation.
This method involves:
Substrate: Glucose or molasses as carbon source.
Microorganisms: Genetically modified strains of Corynebacterium glutamicum or Bacillus subtilis.
Fermentation: Conducted in large bioreactors under aerobic conditions.
Purification: Involves centrifugation, precipitation, ion-exchange chromatography, and crystallization.
This process ensures high yield and purity, while addressing ethical concerns about animal-derived ingredients.
Applications
E635 is used extensively across food categories:
Instant noodles and soups: Enhances meaty and broth-like flavors.
Snack foods: Potentiates seasoning blends in chips and crackers.
Sauces and gravies: Adds depth and richness.
Processed meats and ready meals: Improves overall palatability.
Low-MSG products: Allows flavor enhancement while reducing total MSG content.
Non-food uses include limited roles in cosmetics as a stabilizer or buffering agent.
Mechanism of Action
The human tongue has umami receptors (T1R1 and T1R3), which detect amino acids and nucleotides. E635 enhances the umami taste by:
Binding to the same receptor sites as glutamate.
Potentiating the signal strength when glutamate is also present.
Lowering the taste threshold of glutamate by up to 10-fold.
This results in a more intense, savory perception even at low concentrations, making it highly efficient and cost-effective.
Benefits
Enhanced Flavor: Provides deep, complex umami taste.
MSG Reduction: Enables formulation of products with less MSG.
Consumer Acceptance: Especially in Asian and Latin American markets.
Low Concentration: Effective at very small dosages (0.01–0.05%).
Versatility: Compatible with a wide range of food types.
Analytical Methods
Quantification and quality control of E635 in foods involve:
HPLC: Primary method for separation and quantification.
UV Spectrophotometry: For preliminary detection.
Mass Spectrometry (MS): Coupled with HPLC for confirmatory analysis.
Capillary Electrophoresis: Used for precise molecular profiling.
Consumer Perception and Market Trends
Perception: Mixed views; accepted in Asia, some skepticism in Western countries.
Market Drivers:
Demand for flavor-rich, low-sodium foods.
Preference for cleaner labels (often disguised within "natural flavors").
Growth Rate: Expected CAGR of 4.5% globally over the next five years.
Top Consumers: China, Japan, South Korea, United States, Brazil.
Environmental and Ethical Considerations
Environmental Impact:
Low emissions from fermentation-based production.
Potential concerns over disposal of fermentation byproducts.
Ethical Issues:
GMO usage in production strains.
Vegan/vegetarian concerns addressed with plant-based fermentation sources.
Alternatives and Comparisons
Other Enhancers:
MSG, Hydrolyzed Vegetable Protein (HVP), Yeast Extracts.
Natural Alternatives:
Kombu, dried mushrooms, aged cheeses, tomatoes.
Comparison with MSG:
MSG acts alone; I+G acts synergistically.
I+G enables lower sodium content in formulations.
Conclusion
Disodium 5'-ribonucleotide (E635) is a scientifically validated, highly effective flavor enhancer.
It plays a critical role in modern food formulation, particularly in delivering umami flavor while reducing reliance on MSG.
With growing consumer interest in savory tastes, its role in the global food industry is poised to expand.
Ongoing research into natural extraction and sustainable production methods may further enhance its appeal and acceptance.
SAFETY INFORMATION ABOUT E 635 DISODIUM 5'-RIBONUCLEOTIDE(I+G)
First aid measures:
Description of first aid measures:
General advice:
Consult a physician.
Show this safety data sheet to the doctor in attendance.
Move out of dangerous area:
If inhaled:
If breathed in, move person into fresh air.
If not breathing, give artificial respiration.
Consult a physician.
In case of skin contact:
Take off contaminated clothing and shoes immediately.
Wash off with soap and plenty of water.
Consult a physician.
In case of eye contact:
Rinse thoroughly with plenty of water for at least 15 minutes and consult a physician.
Continue rinsing eyes during transport to hospital.
If swallowed:
Do NOT induce vomiting.
Never give anything by mouth to an unconscious person.
Rinse mouth with water.
Consult a physician.
Firefighting measures:
Extinguishing media:
Suitable extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.
Special hazards arising from the substance or mixture
Carbon oxides, Nitrogen oxides (NOx), Hydrogen chloride gas
Advice for firefighters:
Wear self-contained breathing apparatus for firefighting if necessary.
Accidental release measures:
Personal precautions, protective equipment and emergency procedures
Use personal protective equipment.
Avoid breathing vapours, mist or gas.
Evacuate personnel to safe areas.
Environmental precautions:
Prevent further leakage or spillage if safe to do so.
Do not let product enter drains.
Discharge into the environment must be avoided.
Methods and materials for containment and cleaning up:
Soak up with inert absorbent material and dispose of as hazardous waste.
Keep in suitable, closed containers for disposal.
Handling and storage:
Precautions for safe handling:
Avoid inhalation of vapour or mist.
Conditions for safe storage, including any incompatibilities:
Keep container tightly closed in a dry and well-ventilated place.
Containers which are opened must be carefully resealed and kept upright to prevent leakage.
Storage class (TRGS 510): 8A: Combustible, corrosive hazardous materials
Exposure controls/personal protection:
Control parameters:
Components with workplace control parameters
Contains no substances with occupational exposure limit values.
Exposure controls:
Appropriate engineering controls:
Handle in accordance with good industrial hygiene and safety practice.
Wash hands before breaks and at the end of workday.
Personal protective equipment:
Eye/face protection:
Tightly fitting safety goggles.
Faceshield (8-inch minimum).
Use equipment for eye protection tested and approved under appropriate government standards such as NIOSH (US) or EN 166(EU).
Skin protection:
Handle with gloves.
Gloves must be inspected prior to use.
Use proper glove
removal technique (without touching glove's outer surface) to avoid skin contact with this product.
Dispose of contaminated gloves after use in accordance with applicable laws and good laboratory practices.
Wash and dry hands.
Full contact:
Material: Nitrile rubber
Minimum layer thickness: 0.11 mm
Break through time: 480 min
Material tested:Dermatril (KCL 740 / Aldrich Z677272, Size M)
Splash contact
Material: Nitrile rubber
Minimum layer thickness: 0.11 mm
Break through time: 480 min
Material tested:Dermatril (KCL 740 / Aldrich Z677272, Size M)
It should not be construed as offering an approval for any specific use scenario.
Body Protection:
Complete suit protecting against chemicals, The type of protective equipment must be selected according to the concentration and amount of the dangerous substance at the specific workplace.
Respiratory protection:
Where risk assessment shows air-purifying respirators are appropriate use a fullface respirator with multi-purpose combination (US) or type ABEK (EN 14387) respirator cartridges as a backup to engineering controls.
If the respirator is the sole means of protection, use a full-face supplied air respirator.
Use respirators and components tested and approved under appropriate government standards such as NIOSH (US) or CEN (EU).
Control of environmental exposure
Prevent further leakage or spillage if safe to do so.
Do not let product enter drains.
Discharge into the environment must be avoided.
Stability and reactivity:
Chemical stability:
Stable under recommended storage conditions.
Incompatible materials:
Strong oxidizing agents:
Hazardous decomposition products:
Hazardous decomposition products formed under fire conditions.
Carbon oxides, Nitrogen oxides (NOx), Hydrogen chloride gas.
Disposal considerations:
Waste treatment methods:
Product:
Offer surplus and non-recyclable solutions to a licensed disposal company.
Contact a licensed professional waste disposal service to dispose of this material.
Contaminated packaging:
Dispose of as unused product
