DISODIUM RIBONUCLEOTIDES

Disodium Ribonucleotides = Disodium 5-Ribonucleotides = IMP plus GMP = I+G

E number: E635
CAS Number: 4691-65-0 , 5550-12-9
Formula: C10H11N4O8P • 2Na, C10H12N5O8P • 2Na

Disodium 5′-ribonucleotides, also known as I+G, is a flavor enhancer made of disodium inosinate (E631) and disodium guanylate (E627) with the ratio 1:1. 
The European food additive number for Disodium Ribonucleotides is E635. 
Disodium Ribonucleotides can be used in synergy with MSG (E621) to provide umami taste or as a replacement for MSG.

Disodium 5'-ribonucleotides, E number E635, is a flavor enhancer which is synergistic with glutamates in creating the taste of umami. 
Disodium Ribonucleotides 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). 
Disodium Ribonucleotides is primarily used in flavored noodles, snack foods, chips, crackers, sauces and fast foods. 
Disodium Ribonucleotides 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.

What is disodium 5′-ribonucleotides?
Definition
Disodium 5′-ribonucleotide is a mixture of nucleotides disodium guanylate and disodium inosinate, in the proportion of 50% each.

Disodium Ribonucleotides Uses:
Flavor Enhancer, Instant Noodle, Pizza, Cheese, Snack Foods, Potato Chip, Crackers, Sauces, Fast Food, Baking Food, Ice Cream, Canned Food, Meats, Poultry, Sauces, Soups, Soft Candy, Puddings, Condiments, Seasonings.

How is Disodium Ribonucleotides made?
Both E631 and E627 can be produced from yeast extract or from the fermentation of carbohydrate and then through reaction with sodium hydroxide.
Disodium 5'-ribonucleotides, also known as I+G, E number E635, is a flavor enhancer which is synergistic with glutamates in creating the taste of umami. 
Disodium Ribonucleotides 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). 
Disodium Ribonucleotides is primarily used in flavored noodles, snack foods, chips, crackers, sauces and fast foods. 
Disodium Ribonucleotides 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. 
Disodium Ribonucleotides are 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.

Uses Of Flavor Enhancer 635
-Flavor enhancer 635 is a food additive that does not have any taste or smell of Disodium Ribonucleotidess own. 
-Disodium Ribonucleotides 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 Disodium Ribonucleotides.
-As a result, your favorite piece of chicken or nuggets can taste and smell fantastic for a very long time.
-Disodium Ribonucleotides 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 Disodium Ribonucleotidess use.
-The food industry has given a long list of food additive that act as artificial or natural preservatives for food items.
-Chips, sauces, soups, puddings, creams, and cheese using this flavor enhancer.

Features Of Flavor Enhancer 635
-Enhancer or INS 635 adds flavor to various food products. 
-You can find Disodium Ribonucleotides 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.
-Disodium Ribonucleotides is quite expensive in comparison.
 
Appearance
An odourless, white powder or granular. 

What makes E635 so important?
Flavour Enhancer (INS 635) is a food additive that is widely used in food industries to enhance the flavour of foods. 
Disodium Ribonucleotides 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. 
Disodium Ribonucleotides using additives is never a problem but should not become a regular part of your diet. 
This information helps to understand the pros and cons of artificial preservatives. 
The key is to use these additives in limited amounts.

How is E635 prepared?
Flavour Enhancer (INS 635) is produced from gluten or any bacterial fermentation process. 
Disodium Ribonucleotides is produced from meat, but commercially it may be obtained from Torula Yeast.

Where do we use Disodium Ribonucleotides?
INS 635 can be used as a flavor enhancer to substitute monosodium glutamate (MSG) in MSG free food. 
Disodium Ribonucleotides can also be used with MSG to provide a synergistic enhancement of umami taste in sauces, seasonings and condiments. 
Be careful and watch what you eat!
Asthmatic people should avoid guanylates and inosinates. 
As guanylates and inosinates are metabolised to purines, they should be avoided by people suffering from gout. 
However, the concentrations used are generally so low that no effects are to be expected.

Guanylates and inosinates can be found in animal and also plant. 
While for commercial product, they are produced by fermentation process with raw material from plant origin.
A mixture of 98% monosodium glutamate and 2% E635 has four times the flavor enhancing power of monosodium glutamate (MSG) alone.
Guanylates and inosinates are generally obtained from meat, but they can partly be made by fish. 
They are not suitable for vegans and vegetarians, and in most cases unsuitable for Jews, Muslims and Hindus, depending on the origin of the product.
Only the producer can provide information on the origin.

Synonym:    
Disodium Ribonucleotides; Disodium 5-Ribonucleotides; IMP plus GMP; I+G;

Disodium 5-Ribonucleotides E635 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. 
E635 – Disodium 5’-ribonucleotides: Miscellaneous – Flavour Enhancers. 
Disodium 5′-Ribonucleotides(I+G) is a flavor enhancer which is synergistic with glutamates in creating the taste of umami. 
Disodium Ribonucleotides 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). 
Disodium Ribonucleotides is primarily used in flavored noodles, snack foods, chips, crackers, sauces and fast foods.

Disodium 5 Ribonucleotide can be used in household, catering industry food cooking, convenience food and soup, soy sauce and various snacks, sauces, etc.
Guanylic acid e626 and inosonic acid e630, e627, and 631 act as flavor enhancers. 
Adding monosodium glutamate to them helps in the production of perfect food additives. 
Either Disodium Ribonucleotidess extract or added monosodium acts as a natural flavor. 
Disodium Ribonucleotides is either available from gluten or any bacterial fermentation process.

There are other common names used for the trading of natural glutamates like Vetsin, Accent, and Ajinomoto. 
Disodium 5′-ribonucleotides is the original name of flavor enhancer 635. 
Disodium Ribonucleotides’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.

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

Flavor enhancer 635 comprises of natural glutamate. 
Disodium Ribonucleotides’s known as meat extract or added mixture of monosodium glutamate msg. 
Almost every snack available in the market contains this food additive. 
Disodium Ribonucleotides’s excellent for taste enhancement. 
All chemical compounds mentioned above create different types of flavoring agents.

Solubility
In Water: soluble in water, 25g in 100ml water in 20 degree.
In Organic Solvents: sparingly soluble in ethanol, practically insoluble in ether.

Disodium 5 Ribonucleotide also known as E number E635, is a flavor enhancer which is synergistic with glutamates in creating the taste of umami.
Disodium Ribonucleotides 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).

What are the uses?
I+G 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. 
Disodium Ribonucleotides 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%

Is disodium 5′-ribonucleotides safe?
Yes, Disodium Ribonucleotides 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.

Disodium inosinate (E631) is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. 
Disodium Ribonucleotides 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. 
Disodium inosinate is used as a flavor enhancer, in synergy with monosodium glutamate MSG (E621) to provide the umami taste. 
Disodium Ribonucleotides is often added to foods in conjunction with disodium guanylate; the combination is known as disodium 5′-ribonucleotides (E635).

Flavor Enhancer for Instant Noodles, Pizza, Cheese, Snack Foods, Potato Chips, Crackers, Sauces, Fast Food, Baking Foods, Ice Cream, Canned Foods, Meats, Poultry, Sauces, Soups, Soft Candy, Puddings, Condiments, Snack Food, Fish, Seasonings.
As a relatively expensive product, disodium inosinate is usually not used independently of glutamic acid; if disodium inosinate is present in a list of ingredients, but MSG does not appear to be, Disodium Ribonucleotides is possible that glutamic acid is provided as part of another ingredient or is naturally occurring in another ingredient like tomatoes, Parmesan cheese, or yeast extract.

Specification
Other Names
I+G
IMP+GMP
Sodium ribonucleotides
Disodium inosinate and guanylate
CAS Number: NA

Flavor enhancer 635 is a common and important food additive. 
As per the European Food Safety Authority, Disodium Ribonucleotides 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. 
Disodium Ribonucleotides may be used with MSG (E621) or as a substitute for MSG as well. 
Disodium Ribonucleotides is water-soluble but sparingly soluble in alcohol-based liquids.

Many popular instant noodles use flavor enhancer 635 in Disodium Ribonucleotides to enhance taste and aroma. 
In this case, vegetarian sources such as yeast extracts act as an enhancer to get the desired taste. 
Next time you binge on your favorite instant noodles, do not forget to check Disodium Ribonucleotidess ingredients list. 
You will notice this food additive.

Disodium 5 Ribonucleotide also known as E number E635, is a flavor enhancer which is synergistic with glutamates in creating the taste of umami.
Disodium Ribonucleotides 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).

-What kinds of certificates can you offer?
Foodchem is an ISO2008 9001 certified company, as for Disodium 5′-Ribonucleotides(I+G), we can offer HAPPC, KOSHER, HALAL Certificates, ect.

-Is Foodchem a manufacturer or just a trading company?
Foodchem is both manufacturer and trading company, we are Disodium 5′-Ribonucleotides(I+G) distributor, at the same time, we are manufacturer of other products.

-What is the Min Order Quantity of Disodium 5′-Ribonucleotides(I+G)?
Different products have different MOQ, for Disodium 5′-Ribonucleotides(I+G), the MOQ is 500kg.

-What is the price of Disodium 5′-Ribonucleotides(I+G)?
Foodchem is a famous supplier and manufacturer of Disodium 5′-Ribonucleotides(I+G) in China, and has been corporate with many Disodium 5′-Ribonucleotides(I+G) suppliers for several years, we can provide you with cost-effective Disodium 5′-Ribonucleotides(I+G).

-How long shall we wait for your reply?
We can guarantee to reply your inquiries of Disodium 5′-Ribonucleotides(I+G) in less than 24 hours in working days.

-What kinds of transportation types can you provide?
Our main transportation methods include air transportation, land transportation and water transportation.

-What kinds of payment terms can you accept?
The most commonly used payment terms are T/T, L/C, D/P, D/A, etc.

-How long will I receive my good?
Foodchem has its own EDC warehouse in Shanghai, when your purchase order has been confirmed, inventory products will deliver within 1 week, other products delivery in 2 weeks.

E635 may or may not be vegan. 
Disodium Ribonucleotides is a food additive used to enhance flavor. 
Also known as Disodium 5′-Ribonucleotides, E635 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. 
Please check with the manufacturer. 
When you see an “E-number” like E635, Disodium Ribonucleotides refers to an ingredient that has been approved by the European Union for use as a food additive.

Disodium 5'-ribonucleotides are found in instant noodles, potato chips and snacks, savoury rice, tinned vegetables, cured meats, packet soup, and also include flavoured chips, and party pies.

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
Total aerobic bacteria: ≤1000 cfu/g
Yeast & mould: ≤100 cfu/g
Coliform: Negative/g
E.Coli: Negative/g
Salmonella: Negative/g

Disodium 5-Ribonucleotides, CAS# 4691-65-0, 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. 
Disodium 5'-Ribonucleotides is widely used as flavour enhancer as it can increase flavour significantly when using together with monosodium glutamate. 
Disodium Ribonucleotides 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. 

As Disodium 5'-Ribonucleotides is widely known as safe, there is no limit on dosage of intake. 
However, we still recommend consumers to consult professionals before using large quantity of Disodium 5'-Ribonucleotides for long period. 

Origin:
Mixture of sodium salts of guanylic (E626) and inosinic acid (E630).

Function & Characteristics:
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.

Products:
Disodium Ribonucleotides is used in many products. 
Disodium Ribonucleotides is mainly used in low sodium/salt products.

5'-Ribonucleotide products, Disodium Inosine-5'-monophosphate (IMP), Disodium-5'-guanosine monophosphate (GMP) and their mixture (I+G), are white crystals or crystalline powder. 
Disodium Ribonucleotides are soluble in water and sparingly in alcohols but not in ethers. 
Disodium Ribonucleotides are prepared by sugar fermentation following purification process. 
Disodium Ribonucleotides have very strong flavour enhancing activity. 
The greater benefit of Disodium Ribonucleotides 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 synergistic effect can be recognized by cost savings. 
For example, 500gr of nucleotide (2%) + MSG (98%) have same flavor enhancing quality of 2,000gr MSG alone. 
The use of 5'-Ribonucleotide products in food is approved by FDA.

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

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