E635: Disodium 5'-Ribonucleotides (I+G Blend) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness)
Comparing 2 standards across 12 specifications. 12 key differences identified.
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.
E965 (Maltitol) is a disaccharide polyol sugar alcohol produced by hydrogenation of maltose derived from cornstarch. INS 965(i), ADI is Not Specified (Excessive consumption may have laxative effect), delivering 90% the sweetness of sugar with 2.1 kcal/g.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E635 | E965 |
|
INS / Codex Number
|
INS 635 | INS 965(i) (Powder) / 965(ii) (Syrup) |
|
Functional Class
|
Flavor Enhancer (Standard 50/50 IMP + GMP Umami Blend) | Bulk Sweetener, Humectant, Texturizer |
|
Acceptable Daily Intake (ADI)
|
Not Specified (Quantum Satis) | Not Specified (Quantum Satis / Laxative warning required) |
|
Common Target Foods
|
Flavored potato chips, instant noodles, dry soup mixes, processed meats, barbecue sauces | Sugar-free chocolates, sugar-free gummy bears, baked bars, chewing gum |
|
Dietary Compliance
|
Vegan (Bacterial sugar fermentation), Halal, Kosher | Vegan (Cornstarch origin), Halal, Kosher, Non-cariogenic |
|
Safety Approval
|
EFSA Authorized / FDA GRAS | EFSA Authorized / FDA GRAS (21 CFR 184.1444) |
|
Composition
|
50% Disodium Inosinate (E631) + 50% Disodium Guanylate (E627) | — |
|
Primary Mechanism
|
Maximum simultaneous allosteric sensitization of oral T1R1+T1R3 umami receptor sites | — |
|
Relative Sweetness Index
|
— | 90% Sucrose |
|
Caloric Value
|
— | 2.1 kcal / g (47% fewer calories than sugar) kcal/g |
|
Glycemic Index (GI)
|
— | 35 (Maltitol powder) / 52 (Maltitol syrup) |