Disodium 5'-Ribonucleotides
The short version
A blend of disodium inosinate and disodium guanylate that amplifies umami when used with MSG.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
A 50:50 mixture of disodium 5'-inosinate (E631) and disodium 5'-guanylate (E627). Naturally present in meats, mushrooms, and fish; commercially produced by bacterial fermentation.
How it's used
Used in instant noodles, savory snacks, broths, and seasonings. Synergistic with MSG — combining them multiplies umami intensity, allowing lower total levels.
Safety profile
No ADI specified. Generally safe at food levels. Not recommended for infants under 12 weeks; some sources advise people with gout to limit intake since these are purine-related compounds.
Physical & chemical properties
White crystalline powder, soluble in water. Activates umami taste receptors and amplifies the response to glutamate.
Regulation worldwide
Permitted globally. Typical maximums apply per product category.
Educational information only. Not medical or dietary advice.