Side-by-Side Comparison
Food Additives & E-Numbers
E631: Disodium Inosinate (IMP Meat Umami Synergist) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend)
Comparing 2 standards across 10 specifications. 9 key differences identified.
Comparing:
E631: Disodium Inosinate (IMP Meat Umami Synergist)
E635: Disodium 5'-Ribonucleotides (I+G Blend)
E631 (Disodium 5'-Inosinate / IMP) is the sodium salt of inosinic acid, a purine nucleotide naturally found in aged beef, katsuobushi bonito flakes, and cured meats. INS 631, ADI is Not Specified, multiplying glutamate umami flavor.
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
|
E631 | E635 |
|
INS / Codex Number
|
INS 631 | INS 635 |
|
Functional Class
|
Flavor Enhancer (Meat Purine 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
|
Allosteric conformational stabilizer of human T1R1/T1R3 G-protein umami receptor heterodimer | Maximum simultaneous allosteric sensitization of oral T1R1+T1R3 umami receptor sites |
|
Common Target Foods
|
Instant soups, meat seasonings, potato chips, canned meat gravies, cured snacks | Flavored potato chips, instant noodles, dry soup mixes, processed meats, barbecue sauces |
|
Dietary Compliance
|
Vegan (Bacterial Corynebacterium fermentation standard), Halal, Kosher | Vegan (Bacterial sugar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 172.535) | EFSA Authorized / FDA GRAS |
|
Chemical Formula
|
C10H11N4Na2O8P · xH2O | — |
|
Composition
|
— | 50% Disodium Inosinate (E631) + 50% Disodium Guanylate (E627) |
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