Disodium Ribonucleotides

Disodium ribonucleotides are salts of ribonucleotides, which are compounds found naturally in all living cells. They are typically produced through fermentation using yeast or bacteria, and then purified.

This ingredient is used as a flavor enhancer, often in combination with monosodium glutamate (MSG). It adds umami or savory taste and can make other flavors more intense. It is commonly found in processed foods like sauces, soups, and snack seasonings.

Disodium ribonucleotides are generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have also evaluated flavor enhancers. While some people report sensitivity to flavor enhancers, scientific reviews have not consistently linked typical consumption levels of disodium ribonucleotides to adverse health effects.