Calcium inosinate
Enhances savory notes safely, but vegans should check its source.
- Category
- Flavour enhancers
- Vegan
- maybe
- Vegetarian
- maybe
What it is
A flavor enhancer derived from inosinic acid, often used alongside glutamates to provide an umami taste.
How it is used in food
Enhances meaty, savory notes in broths, sauces and snacks; as a calcium salt it adds umami without any sodium contribution.
Commonly found in- Sauces
- Processed meats
Health and safety
Safe for the general public.
Part of JECFA's group assessment of 5'-inosinates, concluding safety at dietary levels with no numerical ADI. No adverse effects have been reported at typical food-use concentrations.
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
- E633
Worth knowing
Nucleotide enhancers such as calcium inosinate are usually produced by fermenting sugars with microorganisms, but historically inosinate was associated with meat and fish extracts — hence the vegan caveat.
Conclusion
Enhances savory notes safely, but vegans should check its source.
References
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Open the appEntry last reviewed 2026-07-28.
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