PRODUCTS

FLAVOR ENHANCER 635

Flavor enhancer 635 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, Flavor enhancer 635 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 Flavor enhancer 635, 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;

Flavor enhancer 635 is a flavor enhancer made of disodium inosinate (E631) and disodium guanylate (E627) with the ratio 1:1.
The European food additive number for Flavor enhancer 635 is E635.

Flavor enhancer 635 can be used in synergy with MSG (E621) to provide umami taste or as a replacement for MSG.
Flavor enhancer 635, E number E635, is a flavor enhancer which is synergistic with glutamates in creating the taste of umami.

Flavor enhancer 635 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).
Flavor enhancer 635 is primarily used in flavored noodles, snack foods, chips, crackers, sauces and fast foods.

Flavor enhancer 635 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.

Flavor enhancer 635 is a mixture of nucleotides disodium guanylate and disodium inosinate, in the proportion of 50% each.

Flavor enhancer 635 is a food additive that is widely used in food industries to enhance the flavour of foods.
Flavor enhancer 635 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 Flavor enhancer 635 in your food is very difficult these days, but you can ensure that its intake is restricted to minimal amounts.
Flavor enhancer 635 using additives is never a problem but should not become a regular part of your diet.

Flavor enhancer 635 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.

Flavor enhancer 635 is a flavor enhancer which is synergistic with glutamates in creating the taste of umami.
Flavor enhancer 635 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).
Flavor enhancer 635 is primarily used in flavored noodles, snack foods, chips, crackers, sauces and fast foods.

Flavor enhancer 635 can be used in household, catering industry food cooking, convenience food and soup, soy sauce and various snacks, sauces, etc.
Flavor enhancer 635 act as flavor enhancers.

Adding monosodium glutamate to them helps in the production of perfect food additives.
Either Flavor enhancer 635 extract or added monosodium acts as a natural flavor.

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

Flavor enhancer 635’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.

Flavor enhancer 635 comprises of natural glutamate.
Flavor enhancer 635’s known as meat extract or added mixture of monosodium glutamate msg.

Almost every snack available in the market contains this food additive.
Flavor enhancer 635’s excellent for taste enhancement.
All chemical compounds mentioned above create different types of flavoring agents.

Flavor enhancer 635 is a flavor enhancer which is synergistic with glutamates in creating the taste of umami.
Flavor enhancer 635 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).

Flavor enhancer 635 is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P.
Flavor enhancer 635 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.

Flavor enhancer 635 is used as a flavor enhancer, in synergy with monosodium glutamate MSG (E621) to provide the umami taste.
Flavor enhancer 635 is often added to foods in conjunction with disodium guanylate; the combination is known as disodium 5′-ribonucleotides (E635).

Flavor enhancer 635 is a common and important food additive.

As per the European Food Safety Authority, Flavor enhancer 635 comprises of a mixture of two essential additives
Disodium guanylate e627 and disodium inosinate e631 get mixed in desired proportions.

Flavor enhancer 635 includes meat extracts.
However, to make vegetarian food products, vegan sources are used.

Flavor enhancer 635 may be used with MSG (E621) or as a substitute for MSG as well.
Flavor enhancer 635 is water-soluble but sparingly soluble in alcohol-based liquids.

Many popular instant noodles use Flavor enhancer 635 to enhance taste and aroma.
In this case, vegetarian sources such as yeast extracts act as an enhancer to get the desired taste.

Flavor enhancer 635 also known as E number E635, is a flavor enhancer which is synergistic with glutamates in creating the taste of umami.
Flavor enhancer 635 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).

Flavor enhancer 635 is a food additive used to enhance flavor.
Flavor enhancer 635 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, Flavor enhancer 635 refers to an ingredient that has been approved by the European Union for use as a food additive.

Flavor enhancer 635 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.

Flavor enhancer 635 is food additive manufactured through chemical synthesis of sodium salt of guanylic acid and inosinic acid, available as White to light yellow crystalline powder.
Flavor enhancer 635 is widely used as flavour enhancer as it can increase flavour significantly when using together with monosodium glutamate.
Flavor enhancer 635 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.

Flavor enhancer 635 is soluble in water and sparingly in alcohols but not in ethers.
Flavor enhancer 635 is prepared by sugar fermentation following purification process.
Flavor enhancer 635 have very strong flavour enhancing activity.

The greater benefit of Flavor enhancer 635 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 Flavor enhancer 635 products in food is approved by FDA.

Uses of Flavor enhancer 635:
Flavor enhancer 635 is a food additive that does not have any taste or smell.
Flavor enhancer 635 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 Flavor enhancer 635.

As a result, your favorite piece of chicken or nuggets can taste and smell fantastic for a very long time.
Flavor enhancer 635 also plays an integral part in Chinese food items.

From seasonings to various Chinese sauces, Flavor enhancer 635 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 Flavor enhancer 635s use.
The food industry has given a long list of food additive that act as artificial or natural preservatives for food items.

Flavor enhancer 635 can be used as a flavor enhancer to substitute monosodium glutamate (MSG) in MSG free food.
Flavor enhancer 635 can also be used with MSG to provide a synergistic enhancement of umami taste in sauces, seasonings and condiments.

Flavor enhancer 635 is used in many products.
Flavor enhancer 635 is mainly used in low sodium/salt products.

Flavor enhancer 635 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.
Flavor enhancer 635 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 Flavor enhancer 635:
Both E631 and E627 can be produced from yeast extract or from the fermentation of carbohydrate and then through reaction with sodium hydroxide.
Flavor enhancer 635 is a flavor enhancer which is synergistic with glutamates in creating the taste of umami.

Flavor enhancer 635 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.

Flavor enhancer 635 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.

Flavor enhancer 635 is produced from gluten or any bacterial fermentation process.
Flavor enhancer 635 is produced from meat, but commercially it may be obtained from Torula Yeast.

Features of Flavor enhancer 635:
Flavor enhancer 635 adds flavor to various food products.
You can find Flavor enhancer 635 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 Flavor enhancer 635 as a flavoring agent.
Flavor enhancer 635 is quite expensive in comparison.

Function and Characteristics of Flavor enhancer 635:
Flavor enhancer 635 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 Flavor enhancer 635:
An odourless, white powder or granular.

Stability of Flavor enhancer 635:
Easy to absorb water in the air, around 20-30% of water.

Solubility of Flavor enhancer 635:

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 Flavor enhancer 635:
Flavor enhancer 635 is mixture of sodium salts of guanylic (E626) and inosinic acid (E630).

Safety of Flavor enhancer 635:
Flavor enhancer 635 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 Flavor enhancer 635:
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 Flavor enhancer 635:
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 Flavor enhancer 635:

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