Disodium inosinate

What it is

Disodium inosinate (E631) is a nucleotide—a fundamental building block of RNA. It is a powerful flavour enhancer that provides a deep, savoury, meaty "umami" taste.

How it is used in food

Strong umami booster.

• Instant noodles and seasoning packets
• Flavoured crisps and chips
• Canned soups and gravies
• Bouillon cubes

Health and safety

Same MSG-synergy and purine notes as E627.

E631 is almost never used alone. It has a magical synergistic effect with MSG (E621); mixing a tiny amount of E631 with MSG magnifies the umami flavor by up to 8 times.

Purine limits apply.

Regulatory status

Identification on labels

E-number

E631

Also printed asIMP · Sodium inosinate

Alternatives to this additive

• Yeast extract — Provides the exact same umami nucleotides naturally, without requiring an E-number on the label.

How it is made

Historically extracted from meat or fish (like bonito flakes), almost all modern E631 is produced via bacterial fermentation of sugars, making it generally suitable for vegetarians, though vegans often seek confirmation from the manufacturer.

1. Fermentation — Bacteria ferment sugars into nucleotides.
2. Purification — The inosinic acid is isolated and neutralized with sodium.

Worth knowing

The umami nucleotide of dried bonito flakes (the base of Japanese dashi), now made by fermentation.

Conclusion

It is highly safe for the general population. However, because it is a nucleotide, the body breaks it down into purines (which turn into uric acid). Therefore, people with gout or uric acid kidney stones are often advised to avoid it.

References

• EFSA Safety Assessment