Side-by-Side Comparison
Food Additives & E-Numbers
E100: Curcumin (Turmeric Yellow Color) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E100: Curcumin (Turmeric Yellow Color)
E635: Disodium 5'-Ribonucleotides (I+G Blend)
E100 (Curcumin) is a natural diarylheptanoid yellow pigment extracted from the rhizomes of turmeric (Curcuma longa). INS 100(i), ADI is 3 mg/kg bw/day, providing bright yellow-orange coloration in mustard, cheese, and curry powders.
E635 (I+G) is a standardized 50/50 co-crystallized blend of disodium inosinate (E631) and disodium guanylate (E627). INS 635, ADI is Not Specified, serving as the commercial standard umami booster in global food manufacturing.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E100 | E635 |
|
INS / Codex Number
|
INS 100(i) | INS 635 |
|
Functional Class
|
Food Color (Yellow-Orange) | Flavor Enhancer (Standard 50/50 IMP + GMP Umami Blend) |
|
Acceptable Daily Intake (ADI)
|
3 mg / kg body weight per day | Not Specified (Quantum Satis) |
|
Primary Mechanism
|
Light absorption at 420–430nm producing vibrant golden-yellow hue; polyphenol antioxidant activity | Maximum simultaneous allosteric sensitization of oral T1R1+T1R3 umami receptor sites |
|
Common Target Foods
|
Prepared mustard, curry seasonings, margarine, cheese rinds, confectionery | Flavored potato chips, instant noodles, dry soup mixes, processed meats, barbecue sauces |
|
Dietary Compliance
|
100% Vegan (Turmeric root extraction), Halal, Kosher Certified | Vegan (Bacterial sugar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.600) | EFSA Authorized / FDA GRAS |
|
Chemical Formula
|
C21H20O6 | — |
|
Composition
|
— | 50% Disodium Inosinate (E631) + 50% Disodium Guanylate (E627) |
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