Food additives database

Is It Safe? Side Effects & Regulation

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Category: Flavour enhancers

600–699 – FLAVOUR ENHANCERS
620–629 Glutamates and guanylates
630–639 Inosinates
640–649 Others

  • E627 – Disodium guanylate

    E627 – Disodium guanylate

    E627 (disodium guanylate) is a GMP-based flavour enhancer used to boost umami, usually together with MSG or inosinate. It is permitted in the EU and US, but graded ORANGE because purine metabolism can matter for gout, hyperuricemia, and uric‑acid kidney stones.

  • E635 – Disodium 5’–ribonucleotides

    E635 – Disodium 5’–ribonucleotides

    E635 (Disodium 5'-ribonucleotides) is a flavour enhancer usually used with MSG to boost umami. It is permitted in the EU and US, but it can matter for people sensitive to purines (gout, hyperuricemia), so we grade it ORANGE.

  • E631 – Disodium inosinate

    E631 – Disodium inosinate

    E631 (disodium inosinate) is a flavour enhancer that boosts umami taste, often used in instant noodles, snack seasonings and stock cubes. Regulators allow it and JECFA assigns a group ADI not specified for inosinate salts, indicating low toxicity at normal use. Our grade is ORANGE – SOME CONCERNS because inosinate is a purine nucleotide that…

  • E621 – Monosodium glutamate (MSG)

    E621 – Monosodium glutamate (MSG)

    MSG is the sodium salt of the amino acid L‑glutamic acid used to boost umami and overall flavour. Common Uses: Snack foods, instant noodles, packet soups and meal bases for depth and meatiness, processed meats and ready meals to enhance savoury notes, sauces, condiments and bouillon/stock cubes, restaurant cooking and seasonings.