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E635Flavor enhancerLow concern
Disodium 5'-Ribonucleotides
In plain words
The short version
A blend of disodium inosinate and disodium guanylate that amplifies umami when used with MSG.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
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.
The detail
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.
Used in instant noodles, savory snacks, broths, and seasonings. Synergistic with MSG — combining them multiplies umami intensity, allowing lower total levels.
White crystalline powder, soluble in water. Activates umami taste receptors and amplifies the response to glutamate.
Permitted globally. Typical maximums apply per product category.
Sources
- WHO JECFA database — Disodium 5'-ribonucleotides (INS 635) — World Health Organization / JECFA, 1974. JECFA ADI not specified; mixture of disodium inosinate and guanylate
- JECFA specifications — Disodium 5'-ribonucleotides (FAO JECFA Monographs 1; prepared 1974, metals revised 2001) — FAO / JECFA, 2001. Roughly 50:50 composition of inosinate and guanylate
- 21 CFR 172.530 — Disodium guanylate (eCFR, current to 13 Oct 2026) — US Office of the Federal Register / FDA, 2026. US authorisation of the guanylate component as a flavor enhancer
- 21 CFR 172.535 — Disodium inosinate (eCFR, current to 13 Oct 2026) — US Office of the Federal Register / FDA, 2026. US authorisation of the inosinate component
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.