. . . "Disodium 5'-ribonucleotides, E number E635, is a flavor enhancer which is synergistic with glutamates in creating the taste of umami. It is a mixture of disodium inosinate (IMP) and disodium guanylate (GMP) and is often used where a food already contains natural glutamates (as in meat extract) or added monosodium glutamate (MSG). It is primarily used in flavored noodles, snack foods, chips, crackers, sauces and fast foods. It is produced by combining the sodium salts of the natural compounds guanylic acid (E626) and inosinic acid (E630). A mixture composed of 98% monosodium glutamate and 2% E635 has four times the flavor enhancing power of monosodium glutamate (MSG) alone."@en . "Disodn\u00ED ribonukleotidy"@cs . . . "2728"^^ . "5'-\u30EA\u30DC\u30CC\u30AF\u30EC\u30AA\u30C1\u30C9\u4E8C\u30CA\u30C8\u30EA\u30A6\u30E0"@ja . . . . "Disodium 5'-ribonucleotides, E number E635, is a flavor enhancer which is synergistic with glutamates in creating the taste of umami. It is a mixture of disodium inosinate (IMP) and disodium guanylate (GMP) and is often used where a food already contains natural glutamates (as in meat extract) or added monosodium glutamate (MSG). It is primarily used in flavored noodles, snack foods, chips, crackers, sauces and fast foods. It is produced by combining the sodium salts of the natural compounds guanylic acid (E626) and inosinic acid (E630)."@en . . . "Los 5'-ribonucleotidos dis\u00F3dicos (denominados tambi\u00E9n como E635 o E-635\u200B) son potenciadores del sabor que act\u00FAan de forma sin\u00E9rgica con el glutamato en la creaci\u00F3n del sabor umami. El 5'-ribonucle\u00F3tido dis\u00F3dico es una mezcla de inosinato dis\u00F3dico (IMP) y guanilato dis\u00F3dico (GMP). Este saborizante aparece frecuentemente en la lista de componentes de los snacks, en los fideos saborizados. Se sabe que junto con el glutamato potencia su fuerza mediante sinergia\u200B"@es . . . . . . "L\u2019additif alimentaire 5'-ribonucl\u00E9otide disodique (E635) est une pr\u00E9paration compos\u00E9e de deux exhausteurs de go\u00FBt : l'inosinate disodique (E631) et le guanylate disodique (E627). Il s'apparente au 5'-ribonucl\u00E9otide calcique (E634). Ce m\u00E9lange est largement utilis\u00E9 par l\u2019industrie alimentaire pour augmenter l'intensit\u00E9 de la perception olfacto-gustative (go\u00FBt et/ou l'odeur) d'une denr\u00E9e alimentaire. Il agit en synergie avec le glutamate monosodique (E621). En effet, un m\u00E9lange compos\u00E9 de 98 % de glutamate monosodique et de 2 % de 5'-ribonucl\u00E9otide disodique a une intensit\u00E9 quatre fois sup\u00E9rieure \u00E0 celle du glutamate monosodique utilis\u00E9 seul. On le trouve sous forme de poudre blanche et inodore. Le m\u00E9lange est soluble dans l'eau et l'\u00E9thanol, et insoluble dans l'\u00E9ther."@fr . "Dinatrium-5\u2032-ribonucleotid"@de . . . . . . "5'-\u30EA\u30DC\u30CC\u30AF\u30EC\u30AA\u30C1\u30C9\u4E8C\u30CA\u30C8\u30EA\u30A6\u30E0(disodium 5-ribonucleotide)\u306F\u3001\u5448\u5473\u6027\u30CC\u30AF\u30EC\u30AA\u30C1\u30C9\u306E\u4E00\u7A2E\u3002\u6838\u9178\u7CFB\u8ABF\u5473\u6599\u30015\u2032-\u30EA\u30DC\u30CC\u30AF\u30EC\u30AA\u30BF\u30A4\u30C9\u30CA\u30C8\u30EA\u30A6\u30E0\u3068\u3082\u547C\u3070\u308C\u3001\u4E3B\u306B\u3046\u307E\u5473\u8ABF\u5473\u6599\u3084\u30B9\u30FC\u30D7\u306E\u914D\u5408\u6210\u5206\u3068\u3057\u3066\u7528\u3044\u3089\u308C\u308B\u3002"@ja . . . . . "5'-rybonukleotydy disodowe \u2013 mieszanina dw\u00F3ch rybonukleotyd\u00F3w w postaci soli disodowych: disodowego (IMP) i guanozyno-5\u2032-monofosforanu disodowego (GMP), stosowana jako dodatek do \u017Cywno\u015Bci o numerze E635."@pl . "5'-\u30EA\u30DC\u30CC\u30AF\u30EC\u30AA\u30C1\u30C9\u4E8C\u30CA\u30C8\u30EA\u30A6\u30E0(disodium 5-ribonucleotide)\u306F\u3001\u5448\u5473\u6027\u30CC\u30AF\u30EC\u30AA\u30C1\u30C9\u306E\u4E00\u7A2E\u3002\u6838\u9178\u7CFB\u8ABF\u5473\u6599\u30015\u2032-\u30EA\u30DC\u30CC\u30AF\u30EC\u30AA\u30BF\u30A4\u30C9\u30CA\u30C8\u30EA\u30A6\u30E0\u3068\u3082\u547C\u3070\u308C\u3001\u4E3B\u306B\u3046\u307E\u5473\u8ABF\u5473\u6599\u3084\u30B9\u30FC\u30D7\u306E\u914D\u5408\u6210\u5206\u3068\u3057\u3066\u7528\u3044\u3089\u308C\u308B\u3002"@ja . . . . . . . . . . . . . . "5'-\u6838\u7CD6\u6838\u82F7\u9178\u4E8C\u9209\uFF08\u82F1\u8A9E\uFF1ADisodium 5'-ribonucleotides\uFF09E\u7DE8\u865FE635\uFF0C\u662F\u4E00\u7A2E\u589E\u5473\u5291\uFF0C\u8207\u7A40\u6C28\u9178\u76D0\u5354\u540C\u4F5C\u7528\uFF0C\u53EF\u7522\u751F\u9BAE\u5473\uFF0C\u662F\u808C\u82F7\u9178\u4E8C\u9209\u548C\u9CE5\u82F7\u9178\u4E8C\u9209\u7684\u6DF7\u5408\u7269\u3002 \u901A\u5E38\u7528\u65BC\u98DF\u54C1\u4E2D\u5DF2\u7D93\u542B\u6709\u5929\u7136\u8C37\u6C28\u9178\u9E7D\u6216\u6DFB\u52A0\u4E86\u8C37\u6C28\u9178\u4E00\u9209\u7684\u98DF\u54C1\uFF0C\u4F8B\u5982\u65BC\u9EB5\u689D\uFF0C\u96F6\u98DF\uFF0C\u85AF\u7247\uFF0C\u9905\u4E7E\uFF0C\u91AC\u6599\u548C\u5FEB\u9910\u98DF\u54C1\u4E2D\u7528\u6765\u8C03\u5473\u3002\u98DF\u54C1\u52A0\u5DE5\u4E1A\u4E2D\u4F7F\u7528\u7684\u5448\u5473\u6838\u9178\u4E8C\u7EB3\u662F\u901A\u904E\u5C07\u5929\u7136\u5316\u5408\u7269\u9CE5\u82F7\u9178\u548C\u808C\u82F7\u9178\u7684\u9209\u9E7D\u6DF7\u5408\u800C\u88FD\u5F97\u3002"@zh . . . . . "Los 5'-ribonucleotidos dis\u00F3dicos (denominados tambi\u00E9n como E635 o E-635\u200B) son potenciadores del sabor que act\u00FAan de forma sin\u00E9rgica con el glutamato en la creaci\u00F3n del sabor umami. El 5'-ribonucle\u00F3tido dis\u00F3dico es una mezcla de inosinato dis\u00F3dico (IMP) y guanilato dis\u00F3dico (GMP). Este saborizante aparece frecuentemente en la lista de componentes de los snacks, en los fideos saborizados. Se sabe que junto con el glutamato potencia su fuerza mediante sinergia\u200B"@es . . . "1070082197"^^ . . . . . . . . . "Dinatrium-5\u2032-ribonucleotid (E 635) ist ein Geschmacksverst\u00E4rker, der \u00FCberwiegend in W\u00FCrzmitteln verwendet wird. Es handelt sich um eine 50:50-Mischung aus dem Dinatriumsalz von Inosinmonophosphat und Guanosinmonophosphat. und wird oft in Lebensmitteln benutzt, die bereits nat\u00FCrliches Glutamat oder hinzugef\u00FCgtes Mononatriumglutamat enthalten. Eine Mischung aus 98 % Mononatriumglutamat und 2 % E635 hat die vierfache geschmacksverst\u00E4rkende Wirkung von Mononatriumglutamat allein."@de . . "Rybonukleotydy disodowe"@pl . . "L\u2019additif alimentaire 5'-ribonucl\u00E9otide disodique (E635) est une pr\u00E9paration compos\u00E9e de deux exhausteurs de go\u00FBt : l'inosinate disodique (E631) et le guanylate disodique (E627). Il s'apparente au 5'-ribonucl\u00E9otide calcique (E634). On le trouve sous forme de poudre blanche et inodore. Le m\u00E9lange est soluble dans l'eau et l'\u00E9thanol, et insoluble dans l'\u00E9ther."@fr . . "5'-Ribonucl\u00E9otide disodique"@fr . . . "5'-Ribonucle\u00F3tidos de sodio"@es . "Disodium ribonucleotides"@en . . . . . "5'-\u5448\u5473\u6838\u82F7\u9178\u4E8C\u9209"@zh . . . . . "9771859"^^ . . . . "5'-\u6838\u7CD6\u6838\u82F7\u9178\u4E8C\u9209\uFF08\u82F1\u8A9E\uFF1ADisodium 5'-ribonucleotides\uFF09E\u7DE8\u865FE635\uFF0C\u662F\u4E00\u7A2E\u589E\u5473\u5291\uFF0C\u8207\u7A40\u6C28\u9178\u76D0\u5354\u540C\u4F5C\u7528\uFF0C\u53EF\u7522\u751F\u9BAE\u5473\uFF0C\u662F\u808C\u82F7\u9178\u4E8C\u9209\u548C\u9CE5\u82F7\u9178\u4E8C\u9209\u7684\u6DF7\u5408\u7269\u3002 \u901A\u5E38\u7528\u65BC\u98DF\u54C1\u4E2D\u5DF2\u7D93\u542B\u6709\u5929\u7136\u8C37\u6C28\u9178\u9E7D\u6216\u6DFB\u52A0\u4E86\u8C37\u6C28\u9178\u4E00\u9209\u7684\u98DF\u54C1\uFF0C\u4F8B\u5982\u65BC\u9EB5\u689D\uFF0C\u96F6\u98DF\uFF0C\u85AF\u7247\uFF0C\u9905\u4E7E\uFF0C\u91AC\u6599\u548C\u5FEB\u9910\u98DF\u54C1\u4E2D\u7528\u6765\u8C03\u5473\u3002\u98DF\u54C1\u52A0\u5DE5\u4E1A\u4E2D\u4F7F\u7528\u7684\u5448\u5473\u6838\u9178\u4E8C\u7EB3\u662F\u901A\u904E\u5C07\u5929\u7136\u5316\u5408\u7269\u9CE5\u82F7\u9178\u548C\u808C\u82F7\u9178\u7684\u9209\u9E7D\u6DF7\u5408\u800C\u88FD\u5F97\u3002"@zh . . . . . . . . . "Dinatrium-5\u2032-ribonucleotid (E 635) ist ein Geschmacksverst\u00E4rker, der \u00FCberwiegend in W\u00FCrzmitteln verwendet wird. Es handelt sich um eine 50:50-Mischung aus dem Dinatriumsalz von Inosinmonophosphat und Guanosinmonophosphat. und wird oft in Lebensmitteln benutzt, die bereits nat\u00FCrliches Glutamat oder hinzugef\u00FCgtes Mononatriumglutamat enthalten. Eine Mischung aus 98 % Mononatriumglutamat und 2 % E635 hat die vierfache geschmacksverst\u00E4rkende Wirkung von Mononatriumglutamat allein."@de . "5'-rybonukleotydy disodowe \u2013 mieszanina dw\u00F3ch rybonukleotyd\u00F3w w postaci soli disodowych: disodowego (IMP) i guanozyno-5\u2032-monofosforanu disodowego (GMP), stosowana jako dodatek do \u017Cywno\u015Bci o numerze E635."@pl . . . . . .