Inosinic acid
Safe for the general public, but origin may not be vegan.
- Category
- Flavour enhancers
- Vegan
- maybe
- Vegetarian
- maybe
What it is
An acid that strongly enhances umami flavors, especially when mixed with MSG.
How it is used in food
Inosinic acid (IMP) intensifies meaty, brothy flavors and works synergistically with glutamate, allowing reduced salt and MSG levels while keeping full savory taste.
Commonly found in- Snack seasonings
- Instant meals
Health and safety
Like guanylate, it metabolizes into uric acid; gout sufferers should moderate intake.
JECFA evaluated inosinic acid and its salts and found no toxicological concerns at use levels, setting no numerical ADI. Commercial production is typically by microbial fermentation, though it can be derived from meat or fish.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E630
Worth knowing
IMP is the compound that makes katsuobushi (dried bonito flakes) so savory — its accumulation in fish and meat after slaughter is part of why aged meat tastes richer.
Conclusion
Safe for the general public, but origin may not be vegan.
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Open the appEntry last reviewed 2026-07-28.
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