Allervibe
E631
Disodium inosinate
A ribonucleotide flavour enhancer used with glutamates to multiply the umami effect.
i Additive Details
| Is E631 Disodium inosinate safe?
It is frequently manufactured from fish, typically dried sardines or bonito, or from meat, although fermentation and yeast-derived routes are also used, so the source depends on the manufacturer. Vegetarians, vegans and people avoiding fish should check with the producer, since the origin is not stated on the label; the purified additive is not classed as a fish allergen under EU labelling rules. It is also a purine, metabolised to uric acid, so people with gout may prefer to limit it, although food levels are low compared with purines from meat and fish.
| Uses
Found in instant noodles, savoury snacks and crisps, stock cubes, soup mixes, sauces and seasonings, almost always next to a glutamate. On its own it adds little; combined with glutamate it produces a far stronger savoury effect, which allows lower doses of glutamate and salt.
| Interactions
Strongly synergistic with glutamic acid (E620) and monosodium glutamate (E621); very little is needed when glutamate is present. It is frequently blended in equal parts with disodium guanylate (E627) and sold as disodium 5'-ribonucleotides (E635).
| Origin
Inosinate occurs naturally in meat and fish, notably in dried bonito flakes. Depending on the producer, the additive is obtained from fish or meat tissue, by bacterial fermentation, or from yeast RNA.
| Daily Intake
No numerical ADI has been established. JECFA evaluated inosinic acid and its salts and concluded 'ADI not specified', meaning no numerical limit was judged necessary at food use levels.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E621 Monosodium glutamate (MSG) The sodium salt of glutamic acid, used to add savory umami flavor.
- E620 Glutamic acid The free amino acid behind umami taste, used as a flavour enhancer and mild acid.
- E622 Monopotassium glutamate The potassium salt of glutamic acid, used as a lower-sodium umami flavour enhancer.
- E627 Disodium guanylate A ribonucleotide flavour enhancer that sharply amplifies the umami effect of glutamates.
- E310 Propyl gallate A synthetic antioxidant, the propyl ester of gallic acid, used to stop fats and oils turning rancid.
- E320 Butylated hydroxyanisole (BHA) A synthetic phenolic antioxidant used to keep fats, oils and fat-containing foods from going rancid.
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