Side-by-Side Comparison
Food Additives & E-Numbers
E101: Riboflavin (Vitamin B2 Yellow Color) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E101: Riboflavin (Vitamin B2 Yellow Color)
E635: Disodium 5'-Ribonucleotides (I+G Blend)
E101 (Riboflavin / Vitamin B2) is an authorized yellow food colorant and essential micronutrient produced via microbial fermentation of Ashbya gossypii. INS 101(i), ADI is 0.5 mg/kg bw/day, commonly used to fortify cereals and color sauces.
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
|
E101 | E635 |
|
INS / Codex Number
|
INS 101(i) | INS 635 |
|
Functional Class
|
Food Color (Yellow-Orange), Nutrient Fortificant | Flavor Enhancer (Standard 50/50 IMP + GMP Umami Blend) |
|
Acceptable Daily Intake (ADI)
|
0.5 mg / kg body weight per day | Not Specified (Quantum Satis) |
|
Primary Mechanism
|
Yellow chromophore acting as precursor to flavin coenzymes (FAD/FMN) | Maximum simultaneous allosteric sensitization of oral T1R1+T1R3 umami receptor sites |
|
Common Target Foods
|
Fortified breakfast cereals, baby foods, pasta, dairy desserts, energy drinks | Flavored potato chips, instant noodles, dry soup mixes, processed meats, barbecue sauces |
|
Dietary Compliance
|
100% Vegan (Microbial fermentation), Halal, Kosher | Vegan (Bacterial sugar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.450) | EFSA Authorized / FDA GRAS |
|
Chemical Formula
|
C17H20N4O6 | — |
|
Composition
|
— | 50% Disodium Inosinate (E631) + 50% Disodium Guanylate (E627) |
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