E635 : Sodium ribonucleotides. Origin: Mixture of sodium salts of guanylic ( E626) and inosinic acid ( E630 ). Function & Characteristics: Flavour enhancer. Guanylates and inosinates do not have the specific umami taste but strongly enhance many other flavours, thereby reducing the amounts of salt or other flavour enhancers needed in a product.. Flavor enhancers can sometimes cause severe allergic reactions. However, on a broad level, when consumed moderately, it is generally considered safe with minimalist side effects. 4. What are flavor enhancers, 621 and 635? Flavor enhancer 621 is MSG. 635 is a flavor enhancer, which will amplify the effect of MSG. Final Words

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Disodium 5'-ribonucleotides or I+G, E number E635, is a flavor enhancer which is synergistic with glutamates in creating the taste of umami. It is a mixture of disodium inosinate (IMP) and disodium guanylate (GMP) and is often used where a food already contains natural glutamates (as in meat extract) or added monosodium glutamate (MSG).. Disodium 5′-guanylate is a flavor enhancer that can be used in many processed foods to strengthen the umami taste or generate a savory, meaty, or broth-like taste, commonly by the combination with MSG or conjunction with disodium inosinate. Its flavor-enhancing power is around 2 times of disodium 5′-inosinate.