Comparing E626 - Guanylic acid vs E635 - Disodium 5'-ribonucleotide

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Overview

E626 - Guanylic acid

Guanylic acid (E626) is a flavor enhancer that boosts the savory, “umami” taste in foods. It is the free-acid form of guanosine monophosphate (often shortened to GMP), a natural building block of RNA found in all living cells. Used in tiny amounts, it makes soups, snacks, and sauces taste richer and more rounded.

E635 - Disodium 5'-ribonucleotide

Disodium 5'-ribonucleotide (E635) is a flavor enhancer used to boost savory, umami taste in foods. It is typically a blend of two nucleotides: disodium inosinate and disodium guanylate. You’ll see it in many salty or meaty-tasting snacks, soups, and sauces.

Synonyms

E626

Guanylic acid

guanosine monophosphate

E635

Disodium 5'-ribonucleotide

Disodium 5'-ribonucleotides

Functions

flavour enhancer

Origins

Products

Found in 0 products

Found in 116 products

Search rank & volume

#361250 / mo🇺🇸U.S.

#391160 / mo🇺🇸U.S.

Awareness score

Awareness data is not available.

×0.23

under-aware

Search volume over time

Interest over time for 3 keywords in U.S. during the last 10 years.

Popular questions

Cyclic guanosine monophosphate does what?
cGMP is a cellular second messenger that regulates processes like smooth muscle relaxation and vision; it is not the food additive E626 (5'-GMP) used as a flavor enhancer.
How to increase cyclic guanosine monophosphate?
Increasing cGMP is a physiological/medical matter (e.g., via phosphodiesterase inhibition) and is unrelated to food additives; eating E626 (5'-GMP) will not raise cGMP levels.
How to tell a true seth thomas e626-000?
That appears to be a clock model designation and is unrelated to E-number additives; in foods, E626 refers to guanylic acid (5'-GMP), a flavor enhancer.
What is cyclic guanosine monophosphate?
cGMP is the cyclic form of guanosine monophosphate used by cells as a signaling molecule; it is distinct from E626, which is 5'-GMP used in foods to enhance umami.
What is e626 guanylic acid?
E626 (guanylic acid, 5'-GMP) is a nucleotide flavor enhancer, typically made by microbial fermentation, that boosts umami; its salts E627–E629 are often used with MSG/inosinate for synergy.