What is Disodium Inosinate (E631) in Food? Uses, Safe, Side Effects

What is Disodium Inosinate (E631) in Food? Uses, Safe, Side Effects


Table of Contents

Disodium inosinate (also known as disodium 5′-ribonucleotides or E631) is a synthetic salt. Disodium inosinate(IMP) occurs naturally in certain foods, such as fish, meat, and other animal products; however, it can also be produced synthetically and added to foods in low levels to enhance the umami taste. Disodium inosinate has a good safety profile at current consumption levels; however, overconsumption of disodium inosinate may cause adverse effects.

What is disodium inosinate?

Disodium inosinate is a chemical compound that is used as a flavor enhancer. It is often added to foods, beverages, and medications as an umami flavor enhancer. Umami is one of the five basic tastes. Disodium inosinate is one of several related food additives known collectively as disodium guanylate (E621).

Disodium inosinate is a salt formed by the reaction of monosodium glutamate (MSG) with inorganic acid. The resulting product contains sodium (Na), disodium (2Na) or dipotassium (2K) and inorganic ions, such as chloride or sulfate.

Disodium 5 inosinate

Disodium 5 inosinate is an ingredient used to enhance the flavor of food. It can be found in many savory dishes and sauces. It is commonly added to foods as an enhancer for savory flavors. Disodium 5 inosinate is often used together with disodium guanylate or monosodium glutamate (MSG).

Disodium 5 Inosinate is a salt that occurs naturally in many foods and plants. It is also produced by fermentation of sugar or by chemical synthesis. The name comes from its chemical composition: disodium adenosine monophosphate and sodium salt (Na5IP).

How is disodium inosinate made?

Disodium inosinate is an umami flavor enhancer. It is a white crystalline powder that is soluble in water. This product is used to increase the savory taste of foods. Disodium inosinate can be used as a replacement for monosodium glutamate (MSG) when it is not desired to have a strong flavor in the product.

Disodium inosinate is made from inosine monophosphate (IMP), which comes from yeast extract. IMP is reacted with sodium bisulfite and disodium carbonate, which results in disodium inosinate.

The reaction equation is as follows: disodium-inosinate-chemical-synthesize-300x77-4347417-5771058

Also, disodium inosinate is made by reacting disodium guanylate with ammonia and ethanolamine under controlled conditions. The reaction produces the following chemical equation:

2NH3 + (CH2)4NH2·H2O + C6H10O5 = 2 (CH2)4NH2 + 3C6H10O5


Other names IMP, Disodium 5′-inosinate, Disodium inosine-5′-monophosphate, 5′-inosinic acid, disodium salt
CAS number 4691-65-0
Chemical formula C10H11N4Na2O8P
Molecular weight 392.17(anhydrous)
Solubility Soluble in water, 13g/100ml, 20 degree; sparingly soluble in ethanol, practically insoluble in ether.
Stability It is stable at 100 °C and will not decompose until the temperature is around 230 °C.



From Wikipedia

Differences between disodium inosinate and guanylate

Disodium inosinate is an amino acid. Guanylate is a nucleotide.

Disodium inosinate and guanylate are flavor enhancers that are commonly added to food. They have the same function, but they are different compounds.

They both activate taste receptor cells to send signals to the brain that something is tasty and should be eaten. However, they do so by different mechanisms:

Guanylate produces an acidic solution when it comes into contact with water. This acidity activates taste receptors on the tongue that detect sourness; this is why you can taste guanylate without eating it directly (e.g., when you drink soda). When the acidity from guanylate activates these receptors, nerve impulses are sent to your brain telling you there’s something sour in your mouth — but it’s not actually sour at all! It just tastes like it would be sour if it were there because of its chemical structure.

Inosinate does not produce an acidic solution when it comes into contact with water; rather, it produces a basic solution that activates sweet receptors on your tongue — so not only do you “taste” sweetness from foods containing disodium inosinate.

Differences between disodium inosinate and disodium guanylate powder

Disodium inosinate and disodium guanylate are two of the most widely used flavor-enhancing food additives. They are used primarily to enhance the savory taste of umami, a fifth taste sense. The two chemicals both have a similar chemical structure, but they have different functional properties.

Disodium Inosinate vs Disodium Guanylate

Both disodium inosinate and disodium guanylate are derived from the amino acid, L-glutamic acid. They are used as flavor enhancers in a variety of foods including snack foods, meat products and dairy products.

Both disodium inosinate and disodium guanylate are used as flavor enhancers in a variety of foods including snack foods, meat products and dairy products. The difference is that disodium inosinate has an amine group attached to the carboxylate group on the side chain while disodium guanylate does not have an amine group attached to it.

Disodium inosinate vs MSG

The difference between disodium inosinate and monosodium glutamate (MSG) is that the former is a naturally occurring amino acid, whereas the latter is a processed food additive.

Disodium inosinate is a salt of inosine and sodium. Inosine is an organic compound that occurs naturally in the body. Disodium inosinate is used as a flavor enhancer in many foods. It has been shown to increase the amount of saliva produced when it is consumed by humans, which can lead to an increased perception of sweetness and saltiness.

Monosodium glutamate (MSG) is a flavor enhancer that is added to many different types of foods to enhance their taste. It was first discovered by Japanese scientists working at Ajinomoto Company in 1908, who found that it could be used as a flavor enhancer for foods. MSG has been used widely since its discovery and continues to be used today because it works effectively as an enhancer while having no negative side effects on humans. Some people experience headaches or other adverse reactions when they consume MSG, but these reactions are rare and most often occur after consuming large amounts of MSG over long periods of time (years).

What is disodium inosinate used for?

Disodium inosinate in food

Disodium inosinate is a flavor enhancer that is used as an additive to food. It is often found in foods that are made with monosodium glutamate (MSG). Disodium inosinate is also used to increase the flavor of meat and fish products. Disodium 5’-guanylate is a similar ingredient that can be used in place of disodium inosinate.

With MSG

Disodium inosinate is one of the many forms of monosodium glutamate, better known as MSG. MSG stimulates cells on your tongue causing you to experience flavour more intensely than usual. This helps you enjoy the taste of food even when it’s bland or low-fat.

With disodium 5’-guanylate

Disodium 5’-guanylate is another form of MSG that can be found in certain processed foods like canned soup or instant noodles. It occurs naturally in certain types of foods such as seaweed or mushrooms, but it is usually added to processed foods by manufacturers because it enhances their umami flavour.

Disodium 5’-guanylate may be safer than MSG since it does not produce the same reaction when consumed by some people who are sensitive to MSG. In fact, some studies suggest that disodium 5’-guanylate might help prevent some types of cancer when consumed regularly over time

Is disodium inosinate Safe?

In fact, its safety when used as a food additive has been approved by a variety of authorities, including the U.S. Food and Drug Administration (FDA), the European Food Safety Authority (EFSA), the Joint FAO/WHO Expert Committee on Food Additives (JECFA), as well as numerous other authorities.


In a FDA report, the compound is claimed to be safe for use in food as a flavoring adjuvant.


In the Regulation (EU) No 231/2012 of the European Commission, disodium inosinate (E631) is categorized as “additives other than colours and sweeteners”.

Safety assessment

EFSA had not previously evaluated it as a feed or food additive, and the safety of it could not be assessed due to a lack of information about the production process at the time of the 2014 evaluation.

According to Regulation (EU) No 257/2010, it is one of the remaining food additives whose consumption levels and/or concentrations in foods and beverages are to be reevaluated. We don’t have any updated information at this time.

UK Food Standards Agency

This item is categorized as “Others”

Food Standards Australia New Zealand

This code is available in Australia and New Zealand with the number 631.


Functional class: Food additives: flavor enhancer.

Acceptable daily intake: In 1993, ADI “not specific” was established.

What are the benefits of disodium inosinate?

Disodium inosinate is an ingredient that can be found in many foods. However, it is not something that is typically seen as an ingredient. The reason for this is because it is a flavor enhancer and not a food itself. Disodium inosinate contains glutamic acid, which is an amino acid that is naturally present in many foods we eat every day.

Benefits of Disodium Inosinate

The main benefit of disodium inosinate is that it helps to enhance the flavor of foods by increasing savory taste. This means that when you eat a food with disodium inosinate, you will have a better sense of taste and enjoy your food more than if you did not have the added ingredient. These benefits include:

  • Increased Flavor – Disodium inosinate enhances the flavor of foods by helping to provide more savory taste in your mouth. When you eat a food with this added ingredient, you will notice a difference in how much flavor it has and enjoy eating more because of this.
  • Better Tasting Food – Disodium inosinate allows for better tasting food products because it helps make everything taste better by enhancing its overall flavor profile. This makes the recipes taste great and ensures that people will enjoy it.

What are the possible side effects of disodium inosinate?

It is generally safe for most people when they are used at recommended doses. However, it is possible that disodium inosinate side effects such as:

  • Lethargy.
  • Dizziness.
  • Nausea, vomiting, and diarrhea.
  • Headaches, muscle pain, and joint pain.
  • Skin reactions such as rashes and hives.
  • Allergic reactions such as swelling of the face, lips, tongue, or throat; difficulty breathing; or closing of the throat.

Disodium inosinate cancer

Disodium inosinate is used as a flavor enhancer, but it has also been shown to cause cancer in animal studies. In addition, this ingredient may increase the risk of developing diabetes and obesity.

Disodium inosinate pregnancy and breastfeeding

Disodium inosinate is considered safe for pregnant women to use during pregnancy but should only be taken under the supervision of a healthcare professional. It is unknown whether disodium inosinate passes into breast milk or if it could harm a nursing baby.

Is disodium inosinate bad for you?

Disodium inosinate, also known as disodium guanylate, is a food additive used as a flavor enhancer. It is often found in instant noodles, potato chips and other snack foods.

The U.S. Food and Drug Administration (FDA) has approved disodium inosinate to be added to foods without any restrictions. The European Union’s Scientific Committee on Food has found no evidence of adverse effects when consumed at levels up to 1 gram per kilogram of body weight daily over a lifetime.

The FDA has not set any upper limits for consumption of disodium inosinate or disodium guanylate because they are considered safe when used properly in food products.

Where to buy disodium inosinate?

Disodium inosinate can be purchased through Amazon or other online retailers. Disodium inosinate can be used in cooking, but only if you know what you’re doing.

Frequently asked questions

Is disodium inosinate natural?

Yes, disodium inosinate is a naturally occurring amino acid. It is used as a food additive and has been found to be safe for consumption by humans.

Is disodium inosinate vegan?

Yes, disodium inosinate is the combination of two amino acids: L-aspartic acid and sodium. Aspartic acid is an essential amino acid that humans are unable to synthesize, and so it must be obtained through food.

Is disodium inosinate halal?

Yes, disodium inosinate is halal.

Disodium inosinate is an additive that is used to enhance the flavor of processed foods. It is considered halal because it does not contain any animal products.

Is disodium inosinate kosher?

Yes, disodium inosinate is kosher.

Disodium inosinate is a flavor enhancer that is derived from shrimp or crab shells. It is considered kosher by the Orthodox Union (OU), which provides certification for many food companies to ensure that their products are kosher.

Is disodium inosinate gluten free?

Yes, disodium inosinate is gluten-free.

Gluten is a protein found in wheat and related grains, including barley, rye, oats and triticale. As such, foods that contain disodium inosinate are free of gluten.

Is disodium inosinate MSG?

Disodium inosinate is not MSG. Disodium inosinate is a flavor enhancer that is used to impart the flavor of monosodium glutamate (MSG) to food products. It has a similar effect on the brain as MSG, but it does not contain any free glutamate or glutamic acid.


Disodium inosinate is used as a flavor enhancer It is also used as a way to improve the taste of foods. Disodium inosinate can help make any food better tasting by enhancing the flavors already present in the food being cooked. It can make meat taste more like meat and fish taste more like fish, for example. Disodium inosinate gives restaurants that use it an advantage over those that do not because food will taste better when disodium inosinate has been added to it.

Sophie Feng

Sophie Feng

Sophie Feng is the author of gradechemical.com, she is the co-founder of the grade chemical network. She has been in grade chemical company since 2017, with a working knowledge of food chemical .

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