E635: Disodium 5'-ribonucleotide
What is E635?
Disodium 5'-ribonucleotides (E635) is a mixture of two flavour enhancers, disodium inosinate (E631) and disodium guanylate (E627). These nucleotides are the same compounds that give foods such as mushrooms, meat and fish their savoury 'umami' taste.
Origin and production
They are mainly produced by fermentation with micro-organisms or obtained by breaking down yeast extract. Historically, inosinate was also derived from meat or fish.
Why is it used?
E635 strongly boosts savoury flavour, especially in combination with monosodium glutamate, so manufacturers can use less of each. It is common in instant noodles, crisps, corn chips, seasonings, soups and sauces.
Vegan, vegetarian and halal
Most E635 today is produced by microbial fermentation and is suitable for vegans and vegetarians, but because animal-derived sources exist, only the manufacturer can confirm the origin; vegan or halal certification helps.
Safety and regulation
E635 is authorised in the EU as a flavour enhancer, with maximum levels in certain foods, and it has been evaluated by EFSA as part of the ribonucleotide group.
Written by the Foodlas editorial team with AI assistance and checked against EU Regulation (EC) No 1333/2008 and EFSA scientific opinions. Last reviewed: October 14, 2026.
Sources: Regulation (EC) No 1333/2008 · EFSA — Food additives · Wikidata
Common in
Products containing E635
