E635
E635 , Disodium Ribonucleotides
Why this classification
Synergist with MSG. Eczema reports.
Common uses in industrial food
Disodium Ribonucleotides (E635) is used by food manufacturers for amplifying savoury or umami taste in soups, snacks, instant noodles, sauces and processed meat. It is most often listed in the ingredient panel as E635, Disodium Ribonucleotides, or under one of its trade names. On a NutriDécrypte product page, this additive contributes to the additives axis (20% of the overall A to E grade), and triggers a label warning when its EFSA risk level is medium or high.
If you want to limit your exposure to this additive, the simplest tactic is to read the ingredients list (not just the front-of-pack), and to favour products graded A or B in our independent catalog. Less processed, NOVA-1 or NOVA-2 categories rarely contain it.
Related additives in the same family
Other E-numbers classified as flavour enhancer in the EU food additives registry. Their risk profile and behaviour on a label are often similar.
Frequently asked questions
Is E635 (Disodium Ribonucleotides) safe?
EFSA classifies the risk level of E635 as medium risk in its latest review. Always read the latest official opinion before drawing conclusions for your own diet, and consult a registered dietitian for medical questions.
What is E635 typically used for?
Food manufacturers use Disodium Ribonucleotides primarily for amplifying savoury or umami taste in soups, snacks, instant noodles, sauces and processed meat. You will most often find it in ultra-processed foods (NOVA group 4) and rarely in unprocessed or minimally processed products (NOVA 1 or 2).
How can I avoid E635 on a label?
Look for the code E635 or its full name Disodium Ribonucleotides in the ingredients list, usually printed in small font on the back of the pack. Cooking from raw ingredients, choosing NOVA-1 or NOVA-2 alternatives, and using the NutriDécrypte rankings to filter by grade A or B are the three most reliable strategies.