E-number database
E626–E635 ribonucleotide flavour enhancers
Guanylates, inosinates, and mixed 5'-ribonucleotides are often made from yeast or bacterial fermentation today, but meat- and fish-extract routes still exist. Treat unspecified lots as source-dependent.
| E-number | Codex INS | Name | Ruling |
|---|---|---|---|
| E626 | INS 626 | E626–E629 (Guanylates) | Halal if verified · Source-dependent |
| E630 | INS 630 | E630–E633 (Inosinates) | Halal if verified · Source-dependent |
| E634 | INS 634 | E634 / E635 (Mixed 5'-ribonucleotides) | Halal if verified · Source-dependent |
| E627 | INS 627 | Disodium guanylate | Not yet reviewed |
| E628 | INS 628 | Dipotassium guanylate | Not yet reviewed |
| E629 | INS 629 | Calcium guanylate | Not yet reviewed |
| E631 | INS 631 | Disodium inosinate | Not yet reviewed |
| E632 | INS 632 | Dipotassium inosinate | Not yet reviewed |
| E633 | INS 633 | Calcium inosinate | Not yet reviewed |
| E635 | INS 635 | Disodium 5'-ribonucleotides | Not yet reviewed |