Side-by-Side Comparison
Food Additives & E-Numbers
E627: Disodium Guanylate (GMP Umami Synergist) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend)
Comparing 2 standards across 10 specifications. 9 key differences identified.
Comparing:
E627: Disodium Guanylate (GMP Umami Synergist)
E635: Disodium 5'-Ribonucleotides (I+G Blend)
E627 (Disodium 5'-Guanylate / GMP) is the sodium salt of guanylic acid, a purine nucleotide naturally concentrated in dried shiitake mushrooms. INS 627, ADI is Not Specified, exhibiting massive 8x–30x synergistic umami amplification when paired with MSG.
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
|
E627 | E635 |
|
INS / Codex Number
|
INS 627 | INS 635 |
|
Functional Class
|
Flavor Enhancer (Purine Nucleotide Umami Synergist) | Flavor Enhancer (Standard 50/50 IMP + GMP Umami Blend) |
|
Acceptable Daily Intake (ADI)
|
Not Specified (Quantum Satis) | Not Specified (Quantum Satis) |
|
Primary Mechanism
|
Binds allosteric site on T1R1/T1R3 umami receptor, locking glutamate into the orthosteric binding pocket | Maximum simultaneous allosteric sensitization of oral T1R1+T1R3 umami receptor sites |
|
Common Target Foods
|
Savory snack seasonings (Doritos, chips), instant ramen noodle seasoning packets, bouillon cubes | Flavored potato chips, instant noodles, dry soup mixes, processed meats, barbecue sauces |
|
Dietary Compliance
|
Vegan (Microbial fermentation of tapioca/sugar), Halal, Kosher | Vegan (Bacterial sugar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 172.530) | EFSA Authorized / FDA GRAS |
|
Chemical Formula
|
C10H12N5Na2O8P · xH2O | — |
|
Composition
|
— | 50% Disodium Inosinate (E631) + 50% Disodium Guanylate (E627) |
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