Food additive databaseseasoningChecked 2026-10-02

Disodium 5'-Ribonucleotide (Sodium 5'-Ribonucleotide) 5'－リボヌクレオチド二ナトリウム（別名5'－リボヌクレオタイドナトリウム又は5'－リボヌクレオチドナトリウム）

Designated additivePermitted in the EU (E635)

Purpose: seasoning
On the label: “調味料（核酸）” (seasoning (nucleic acid)), “調味料（アミノ酸等）” (seasoning (amino acids, etc.)), “リボヌクレオチドナトリウム” (sodium ribonucleotides), “リボヌクレオチドNa” (sodium ribonucleotides)
Name in the List of Designated Additives: 5'－リボヌクレオチド二ナトリウム（別名5'－リボヌクレオタイドナトリウム又は5'－リボヌクレオチドナトリウム） (No. 445)

In Japan

A seasoning that adds umami, made mainly of sodium inosinate and sodium guanylate.
It falls within the group name for seasonings (nucleic acids), and can be written together as “調味料（核酸）” (seasoning (nucleic acid)) or “調味料（アミノ酸等）” (seasoning (amino acids, etc.)).
The short names are “リボヌクレオチドナトリウム”, “リボヌクレオチドNa”, “リボヌクレオタイドナトリウム” and others. No standards for use have been set.

Japan's standards for use

There are no standards for use that limit which foods or how much (the general standards for all additives still apply).

This is a summary of the standards for use. See the source list for the exact conditions.

In the EU

It is on the EU list of food additives (Regulation (EC) No 1333/2008, Annex II) as E635.

When it is labeled under a shared name

Disodium 5'-Ribonucleotide (Sodium 5'-Ribonucleotide) may be declared on the label in the same way as “調味料（アミノ酸等）”. See Seasoning (amino acids etc.) — e.g. MSG for details.

Sources

Checked 2026-10-02. Rules and evaluations change over time. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.

This page lists facts stated in laws and in evaluations by public bodies; it is not a safety verdict. Additives used in Japan are approved by the government, which sets the foods and amounts they can be used in. The ADI is a guide to the amount that is considered safe to take every day over a lifetime.

Other substances used as seasoning

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