Disodium ribonucleotides

Disodium 5'- ribonucleotides (E 635 ) is a flavor enhancer, which is mainly used in seasonings. Is a 50:50 mixture of the disodium salt of inosine monophosphate and guanosine monophosphate. and is often used in foods that already contain natural glutamate or added monosodium glutamate.

A mixture of 98 % monosodium glutamate and 2% E635 has four times the flavor-enhancing effect as monosodium glutamate alone.

Occurrence

Disodium 5'- ribonucleotide is present in every living cell. The sodium compound is critically involved in protein metabolism and thus to find, especially in the nucleus.

The compound is prepared from natural cellular material, mainly meat and fish, won, is not so suitable for vegans and vegetarians.

Admission

E 635 is generally allowed, with exceptions in certain foods such as milk, butter, honey or pasta. The maximum level is 500 mg / kg (expressed as guanylic ); Exception: condiments ( quantum satis ). As part of the harmonization in the European Union, it is approved for use in Germany.

Safety

As an endogenous substance is generally classified as a health hazard for healthy people disodium 5'- ribonucleotides.

Like all purine-rich compounds is disodium 5'- ribonucleotides degraded in the human organism into uric acid. This may lead to a deposition of uric acid. As a result, we expect further health problems in an already existing disease Uric acid (gout). Gout patients should generally avoid purine-rich foods.