E635

Disodium ribonucleotides

Moderate risk flavour enhancersynthetic

E627 + E631 combined; umami booster.

Vegan: maybe
Vegetarian: maybe

What it is

E635 is a potent flavour enhancer. It is simply a pre-mixed combination of disodium guanylate (E627) and disodium inosinate (E631) in equal parts.

How it is used in food

A 50/50 blend of guanylate and inosinate — delivering both umami nucleotides.

Commonly found in

Flavoured crisps (like Doritos or Pringles)
Instant ramen noodles
Gravy granules and stock cubes

Health and safety

Signals highly processed foods.

E635 is deemed entirely safe for the general population. It breaks down in the body into purines, which are natural components of DNA. Because of its intense potency, it is used in minuscule amounts.

Purine accumulation and gout

individuals with gout · evidence: suspected

Ribonucleotides are purines, which the body metabolises to uric acid, so they are traditionally avoided by people managing gout. The amounts used as flavour enhancers are very small and no authority has identified a risk at those levels — the caution is mechanistic.

EFSA call for data for the re-evaluation of ribonucleotides (E 626-635)

Purine considerations apply.

Regulatory status

Region	Status	Notes
Australia & New Zealand FSANZ	Permitted	Permitted under the FSANZ Food Standards Code.
European Union EFSA / European Commission	Permitted	Authorised for food use under EU regulations (Annex II).
United States FDA (Food and Drug Administration)	Permitted	Approved as a food additive.

Identification on labels

E-number: E635

Also printed asDisodium 5'-ribonucleotides · I+G

How it is made

Typically produced through bacterial fermentation of sugars, though it can also be extracted from meat or fish (like E631).

Fermentation — Produced via the fermentation of carbohydrates by specific bacterial strains.

Worth knowing

Its presence almost always signals MSG nearby, since it does little alone.

Conclusion

E635 is the secret weapon of the processed snack industry. It is almost always paired with MSG (E621), creating a synergistic effect that makes savoury flavours up to 8 times stronger than MSG alone.

References

EFSA Safety Assessment

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Entry last reviewed 2026-07-28.

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