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Disodium 5'-ribonucleotides, E number E635, are flavor enhancers which are synergistic with glutamates in creating the taste of umami. It 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). It is primarily used in flavored noodles, snack foods, chips, crackers, sauces and fast foods. It is produced by combining the sodium salts of guanylic acid (E626) and inosinic acid (E630).

A mixture of 98% monosodium glutamate and 2% E635 has four times the flavor enhancing power of monosodium glutamate (MSG) alone.[1]

Side effects

Ingestion of disodium ribonucleotides has been linked with skin rash (ranging from mild to severe) up to 30 hours after ingestion. It is recommended that no food containing disodium ribonucleotides should be consumed by gout and asthma sufferers[2] or people with an allergic reaction to aspirin.

See also


  1. ^ 5'-Ribonucleotides at
  2. ^ E635 : Sodium ribonucleotides at


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