A flavour enhancer made from calcium salts of ribonucleotides, typically derived from yeast or fish. It boosts savoury, umami taste — similar to how MSG works, but often used in smaller amounts. Found mainly in soups, snack foods, and seasoning blends. Generally considered safe at levels used in food. People with gout or high uric acid should be cautious, as ribonucleotides are metabolised into purines.
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