Side-by-Side Comparison
Food Additives & E-Numbers
E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend)
Comparing 2 standards across 14 specifications. 14 key differences identified.
Comparing:
E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver)
E635: Disodium 5'-Ribonucleotides (I+G Blend)
L-Ascorbic Acid (E300, C6H8O6) is a water-soluble antioxidant, dough conditioner, and vitamin fortifier that scavenges dissolved oxygen, prevents fruit enzymatic browning, and cross-links wheat gluten disulfide bridges in commercial baking.
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
14 Parameters| Parameter / Spec | ||
|---|---|---|
|
Acceptable Daily Intake (ADI)
|
Not Specified (Quantum Satis / GRAS under FDA 21 CFR 182.3013) | Not Specified (Quantum Satis) |
|
INS / E-Number
|
INS 300 / E300 | — |
|
Chemical Formula
|
C₆H₈O₆ (Molecular Weight: 176.12 g/mol) | — |
|
Functional Classes
|
Antioxidant / Flour Treatment Agent / Sequestrant / Nutrient Supplement | — |
|
Solubility
|
330 g/L in water at 20°C | — |
|
Redox Potential
|
+0.06 V at pH 7.0 (readily donates two electrons to dehydroascorbic acid) | — |
|
E-Number Code
|
— | E635 |
|
INS / Codex Number
|
— | INS 635 |
|
Functional Class
|
— | Flavor Enhancer (Standard 50/50 IMP + GMP Umami Blend) |
|
Composition
|
— | 50% Disodium Inosinate (E631) + 50% Disodium Guanylate (E627) |
|
Primary Mechanism
|
— | Maximum simultaneous allosteric sensitization of oral T1R1+T1R3 umami receptor sites |
|
Common Target Foods
|
— | Flavored potato chips, instant noodles, dry soup mixes, processed meats, barbecue sauces |
|
Dietary Compliance
|
— | Vegan (Bacterial sugar fermentation), Halal, Kosher |
|
Safety Approval
|
— | EFSA Authorized / FDA GRAS |
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