Disodyum 5-ribonükleotidler

Detailed information

What it is & how it is made

Disodium 5’-ribonucleotides are defined in the EU specification as a mixture of disodium inosine-5’-monophosphate and disodium guanosine-5’-monophosphate. Each component makes up between 47 and 53 per cent of the mixture, making it essentially an equal blend of E627 and E631.

Where it is used

It is used as a flavour enhancer. On its own it has little taste, but combined with glutamate (E620-E625) it multiplies the perception of umami, so it is usually found alongside glutamate in instant soups, seasonings, crisps, sauces and meat products.

Health note

JECFA has placed this substance in the “ADI not specified” group; in the EU it is permitted only in certain foods. Ribonucleotides are purine derivatives that the body converts to uric acid, so people with gout or those monitoring uric acid levels are advised to be attentive. They are not permitted in foods for infants and young children.

Halal assessment

What matters for halal status is the production route, and the EU specification does not state it. Most commercial production today relies on breaking down ribonucleic acid obtained by yeast or bacterial fermentation, which counts as a plant-based route; however, the same substances have historically also been produced from fish or meat raw materials. It is therefore appropriate to treat them as doubtful unless the source is confirmed by the manufacturer. Because this code is a blend of two ribonucleotides, the source of both components should be asked about.