Talk:Disodium ribonucleotides

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Chemicals Low‑importance

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Low	This article has been rated as Low-importance on the project's importance scale.

WP Food assessment

I rated this article as a low importance start-class article. As one of the food additives that introduces umami flavorings to food and enhances MSG, it has some importance in the commercial food industry. --Jeremy ( Blah blah...) 03:45, 22 June 2008 (UTC)[reply]

Wikilink

This page should be linked to the page on inosine, because the flavor-enhancing properties of disodium inosinate and sisodium guanylate are almost certainly due to the action of the nucleosides in solution.

Umami taste

http://www.food-info.net/uk/e/e635.htm and specifically states E635 does **not** bear a Umami taste. DWizzy (talk) 17:01, 19 October 2010 (UTC)[reply]