Disodium 5'-Ribonucleotides E635
nucleotide_umami β Primarily natural_or_synthetic.
Disodium 5'-ribonucleotides
CAS: 4691-65-0 / 5550-12-9
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
? Did You Know?
Disodium 5'-Ribonucleotides occurs naturally in Combination found naturally in meat and fish and Mushrooms. Many people consume it daily without realizing it's also a listed food additive.
Disodium 5'-Ribonucleotides is produced through fermentation β the same biological process used to make bread, beer, and yogurt.
In the EU, Disodium 5'-Ribonucleotides has a "quantum satis" authorization β Latin for "as much as needed." This means there's no specific maximum limit; manufacturers use only what's technologically necessary.
Detailed Regulatory Assessment
United States (FDA)
Generally recognized as safe
Japan (MHLW)
Compliant with Japanese food sanitation law.
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Everyday Perspective
For a 60kg adult, this limit is roughly equivalent to consuming:
Natural Occurrence
A mixture of disodium inosinate (E631) and disodium guanylate (E627), typically in equal proportions. This is the powerhouse umami enhancer found in instant ramen, creating synergistic effects with MSG that multiply umami taste up to 8-fold.
Manufacturing
Produced by blending purified disodium inosinate (E631) and disodium guanylate (E627), each produced by enzymatic degradation of RNA or microbial fermentation.