Side-by-Side Comparison
Food Additives & E-Numbers
E635: Disodium 5'-Ribonucleotides (I+G Blend) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E635: Disodium 5'-Ribonucleotides (I+G Blend)
E967: Xylitol (Birch Sugar / Dental Caries Inhibitor)
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.
E967 (Xylitol) is a five-carbon polyol sugar alcohol produced by hydrogenation of xylose from birch wood or corn cobs. INS 967, ADI is Not Specified, offering 100% 1:1 sugar sweetness, a cooling endothermic mouthfeel, and active inhibition of Streptococcus mutans cavity bacteria.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E635 | E967 |
|
INS / Codex Number
|
INS 635 | INS 967 |
|
Functional Class
|
Flavor Enhancer (Standard 50/50 IMP + GMP Umami Blend) | Bulk Sweetener, Anti-Cariogenic Dental Agent, Humectant |
|
Acceptable Daily Intake (ADI)
|
Not Specified (Quantum Satis) | Not Specified (Quantum Satis / Toxic to dogs warning) |
|
Common Target Foods
|
Flavored potato chips, instant noodles, dry soup mixes, processed meats, barbecue sauces | Dental chewing gums (Orbit/Trident), sugar-free mints, toothpastes, diabetic baking |
|
Dietary Compliance
|
Vegan (Bacterial sugar fermentation), Halal, Kosher | Vegan (Plant birch/corn source), Halal, Kosher, High Canine Toxicity Warning |
|
Safety Approval
|
EFSA Authorized / FDA GRAS | EFSA Authorized / FDA Approved (21 CFR 172.395) |
|
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
|
— | 100% Sucrose (Exact 1:1 sweetness match) |
|
Caloric Value
|
— | 2.4 kcal / g (40% fewer calories than sugar) kcal/g |
|
Heat of Solution (Cooling)
|
— | -36.5 cal/g (Strong refreshing cooling mouth sensation) cal/g |
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