DIPOTASSIUM INOSINATE

Dipotassium inosinate is commonly used in seasoning blends rather than as a standalone ingredient.
Dipotassium inosinate (E632) is widely used as a food additive in the food industry.
Dipotassium inosinate is often used to improve flavor and provide preservation in meat products, condiments, soups, snacks, and instant products.

CAS Number: 20262-26-4
EC / EINECS Number: 243-652-3
E-number (Food Additive Code): E632
Chemical Name: Dipotassium 5′-inosinate (or potassium inosinate, potassium 5′-inosinate)
Molecular Formula: C₁₀H₁₁K₂N₄O₈P
Molecular Weight: ~424.39 g/mol

SYNONYMS:
Dipotassium inosinate, potassium inosinate, potassium 5′-inosinate, 5′-inosinic acid dipotassium salt, E632, Dipotassium 5'-inosinate, UNII-3BYM6LW3RF, 3BYM6LW3RF, potassium inosinate, dipotassium inosinate, 20262-26-4, EINECS 243-652-3, POTASSIUM 5'-INOSINATE, INS NO.632, INS NO. 632, INS-632, DIPOTASSIUM INOSINE-5'-MONOPHOSPHATE, E-632, RefChem:134794, Potassium inosinate, Potassium 5'-inosinate, 243-652-3, 5'-Inosinic acid, dipotassium salt, SCHEMBL247204, SCHEMBL29684125, 5'-Inosinic acid,dipotassium salt, potassium inosine-5'-monophosphate, E632, 5'-INOSINIC ACID, POTASSIUM SALT (1:2), Q27257017, Potassium inosinate, potassium 5-inosinate

Dipotassium inosinate (E632) is a potassium salt of inosinic acid used widely as a food flavor enhancer to intensify savory (umami) taste.
Dipotassium inosinate is characterized by a white crystalline form, high water solubility, and broad regulatory acceptance with a favorable safety profile when used within good manufacturing practices.

People with purine metabolism concerns (e.g., gout) should be mindful of intake from foods containing inosinates due to metabolic conversion to uric acid.
Dipotassium inosinate is a potassium salt of inosinic acid, a naturally occurring ribonucleotide that plays a central role in cellular metabolism and energy transfer.

Inosinic acid itself is an intermediate in purine metabolism and is found in living cells, particularly in muscle tissue.
When converted to its dipotassium salt, Dipotassium inosinate becomes more stable and highly soluble in water, which makes it suitable for industrial and food-related applications.

From a chemical standpoint, dipotassium inosinate consists of an inosine base (hypoxanthine linked to ribose) esterified with a phosphate group that is neutralized by two potassium ions.
This ionic structure explains Dipotassium inosinate's strong affinity for water and its poor solubility in non-polar organic solvents.

In solid form, Dipotassium inosinate is typically a white to off-white crystalline powder, odorless, and stable under normal storage conditions when protected from excessive heat and moisture.
Industrial production of dipotassium inosinate typically relies on fermentation processes.

Carbohydrate sources such as glucose are fermented using selected microorganisms to produce inosine or inosinic acid, which is then purified and neutralized with potassium compounds.
This biotechnological route ensures consistent quality and scalability and avoids dependence on animal-derived raw materials, making Dipotassium inosinate broadly acceptable in vegetarian food systems, depending on processing details.

From a regulatory and safety perspective, dipotassium inosinate is widely approved for use as a food additive and assigned the E number E632 in many regions.
Toxicological evaluations by international authorities have shown low toxicity, and Dipotassium inosinate is considered safe when used according to good manufacturing practice.

In the human body, Dipotassium inosinate is metabolized like other purine nucleotides and eventually broken down into uric acid.
For most consumers, this poses no concern, but individuals with gout or disorders of purine metabolism are often advised to moderate intake of foods rich in added nucleotides.

Overall, dipotassium inosinate is a technically important nucleotide derivative whose main value lies in its powerful umami-enhancing capability, excellent water solubility, and compatibility with modern food formulation strategies, particularly those focused on flavor optimization and sodium reduction.

Dipotassium inosinate (E632) is a flavor enhancer used in the food industry to intensify the savory, umami taste of various products.
Dipotassium inosinate is the potassium salt of inosinic acid, a nucleotide naturally present in meat, fish, and certain vegetables.
Dipotassium inosinate is the potassium salt of inosinic acid (IMP) and belongs to the class of ribonucleotide flavor enhancers.

Dipotassium inosinate (E632) is an organic chemical compound from the group of inosinic acid salts.
Dipotassium inosinate has food additive with flavor enhancing role.
Dipotassium inosinate is the potassium salt of inosinic acid.

For industrial use, Dipotassium inosinate is obtained by bacterial fermentation of sugars or from meat or sardines, having plant or animal origin.
Inosinates do not give the “umami” taste specific to glutamates, but have the ability to enhance a lot of natural flavors and tastes, thus allowing the required the required amount of salt to be reduced.

USES and APPLICATIONS of DIPOTASSIUM INOSINATE:
Dipotassium inosinate is primarily used to enhance the savory, umami flavor of various food items, including:
Snack Foods: Dipotassium inosinate is used such as potato chips, corn chips, and flavored crackers.
Instant Noodles and Soups: Dipotassium inosinate is used to improve the taste of broths and seasonings.

Processed Meats: Including sausages, ham, and other cured meats.
Sauces and Condiments: Dipotassium inosinate is used to boost the overall flavor profile.

Beyond food applications, dipotassium inosinate has relevance in biochemical and pharmaceutical research as a reference compound for studying nucleotide chemistry, enzyme activity, and purine metabolism pathways.
Although these uses are niche compared to Dipotassium inosinate's role in flavor enhancement, they underline the compound’s close connection to fundamental biological processes.

In food science, dipotassium inosinate is valued almost exclusively for its ability to enhance umami perception.
On its own, Dipotassium inosinate has very little taste, but when combined with glutamates such as monosodium glutamate, it dramatically amplifies savory flavor intensity through a well-documented synergistic mechanism at the taste receptor level.

This synergy allows food manufacturers to use very small quantities to achieve a strong flavor impact, which is both cost-effective and technologically efficient.
It is therefore, Dipotassium inosinate is commonly used in seasoning blends rather than as a standalone ingredient.

Compared with sodium-based flavor enhancers, the potassium form of Dipotassium inosinate offers a functional advantage in formulations aimed at reducing sodium content.
Replacing sodium salts with potassium salts can help lower total sodium levels while preserving flavor strength, which is particularly relevant for products positioned as “reduced sodium” or “heart-friendly.”

However, potassium levels are still monitored in food formulation, especially for consumers who must control potassium intake.
Dipotassium inosinate (E632) is widely used as a food additive in the food industry.
Dipotassium inosinate is often used to improve flavor and provide preservation in meat products, condiments, soups, snacks, and instant products.

Dipotassium inosinate is also used in foods for people on gluten-free diets as a flavor additive.
As a food additive, Dipotassium inosinate is used to boost savory taste (umami), often in conjunction with other flavor enhancers such as monosodium glutamate (MSG).

Dipotassium inosinate is frequently used in combination with glutamate sources (e.g., MSG) because of strong synergistic effects that significantly intensify savory flavor even at low concentrations.
Dipotassium inosinate is commonly used as a food additive to improve flavor and provide preservation of food products.

In the food industry, dipotassium inosinate often appears as a white or crystalline powder with a distinctive flavor that may somewhat resemble that of yeast or monosodium glutamate.
Dipotassium inosinate is used in the quantities on the recipes in all types of food, including alcoholic and non-alcoholic beverages.

-Food Industry uses of Dipotassium inosinate:
The primary use of dipotassium inosinate is as a flavor enhancer in savory foods, particularly to boost umami taste.
Dipotassium inosinate is commonly found in:
*Instant noodles and soups
*Snack seasonings and chips
*Sauces, broths, ready meals
*Meat products and condiments

FUNCTIONAL APPLICATIONS of DIPOTASSIUM INOSINATE:
Beyond food flavoring, research applications sometimes use dipotassium inosinate in biochemical studies involving nucleotides, enzyme interactions, and structural studies, although these are specialized rather than common uses.

FUNCTIONAL CHARACTERISTICS of DIPOTASSIUM INOSINATE:
*Flavor Enhancing: 
Dipotassium inosinate enhances savory (umami) taste when used in foods.

*Synergy with MSG: 
Dipotassium inosinate works especially well with glutamates to create fuller, richer flavor profiles.

*Ionic Solubility: 
Potassium form offers water solubility suitable for food and beverage formulations.

CHEMICAL STRUCTURE AND PROPERTIES of DIPOTASSIUM INOSINATE:
Dipotassium inosinate appears as a white, odorless crystalline powder that is highly soluble in water.
Dipotassium inosinate's chemical formula is C₁₀H₁₁N₄K₂O₈P.
Dipotassium inosinate is often produced through bacterial fermentation of sugars or derived from animal sources such as meat or sardines.

COMPATIBILITY WITH OTHER ADDITIVES of DIPOTASSIUM INOSINATE:
Dipotassium inosinate is compatible with various other food additives, including acids and salts.
Dipotassium inosinate is often used in combination with monosodium glutamate (E621) to enhance the umami taste.

NATURAL OCCURRENCE of DIPOTASSIUM INOSINATE:
Inosinic acid, the precursor to dipotassium inosinate, is naturally present in foods such as meat, fish, and certain vegetables.

ALTERNATIVES AND SUBSTITUTES of DIPOTASSIUM INOSINATE:
For those seeking alternatives to Dipotassium inosinate, options include:
*Monosodium Glutamate (E621): 
A sodium-based flavor enhancer.

*Disodium Guanylate (E627): 
Another flavor enhancer, often used in combination with glutamate-based additives.

CHARACTERISTICS & BENEFITS of DIPOTASSIUM INOSINATE:
Dipotassium inosinate supports umami flavor enhancement, improving taste profiles.
Dipotassium inosinate allows reduced sodium content in some formulations when replacing sodium salts with potassium salts (beneficial for sodium-reduced foods).
Dipotassium inosinate is water-soluble and compatible with aqueous food systems.
Dipotassium inosinate has no strong odor or taste on its own, making it highly functional as an additive.

FUNCTION of DIPOTASSIUM INOSINATE:
Flavour enhancer

PROPERTIES of DIPOTASSIUM INOSINATE:
Dipotassium inosinate (E632) is relatively easily soluble in water, which makes it convenient for use in the food industry.
Dipotassium inosinate has the ability to enhance the flavor of foods, especially for meat and spicy products.

WHERE TO BUY DIPOTASSIUM INOSINATE?
Dipotassium inosinate (E632) is widely available in grocery stores, both stationary and online.
Dipotassium inosinate can be found in the sections with spices, preservatives or products for people on special diets.

DIPOTASSIUM INOSINATE AND ITS FUNCTIONS IN FOODS
Dipotassium inosinate (E632) plays an important role in the food industry, enabling food manufacturers to improve the taste of their products and make them last longer.
Thanks to its properties, dipotassium inosinate is a valuable addition to many foods that are popular with consumers around the world.

PHYSICAL and CHEMICAL PROPERTIES of DIPOTASSIUM INOSINATE:
Common Name: Dipotassium inosinate
Chemical Name: Dipotassium 5′-inosinate (or potassium inosinate, potassium 5′-inosinate)
Molecular Formula: C₁₀H₁₁K₂N₄O₈P
Molecular Weight: ~424.39 g/mol
CAS Number: 20262-26-4
EC / EINECS Number: 243-652-3
E-number (Food Additive Code): E632
Appearance: White to off-white crystalline powder or crystals
Solubility: Freely soluble in water; practically insoluble in ethanol and poorly in organic solvents

Odor/Taste: Odorless; does not have taste itself but enhances flavor in food
pH in Solution: Generally near neutral (moderate range; stability best at not extreme pH)
Thermal Stability: Relatively stable under typical food processing conditions; may degrade at extreme temperatures or extended heating
Molecular Weight: 424.39 g/mol
Hydrogen Bond Donor Count: 3
Hydrogen Bond Acceptor Count: 10
Rotatable Bond Count: 3
Exact Mass: 423.9588633 Da
Monoisotopic Mass: 423.9588633 Da

Topological Polar Surface Area: 181 Ų
Heavy Atom Count: 25
Formal Charge: 0
Complexity: 543
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 4
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0

Covalently-Bonded Unit Count: 3
Compound Is Canonicalized: Yes
Application: Flavor enhancer in food industry
Source: Other, Synthetic
Solubility: Freely soluble in water
Chemical Composition: C10H11K2N4O8P
Product Type: Food Additive
Form: Powder
Color: White
Shelf Life: 24 Months

FIRST AID MEASURES of DIPOTASSIUM INOSINATE:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation: 
Fresh air.
*In case of skin contact: 
Take off immediately all contaminated clothing. 
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact: 
Rinse out with plenty of water. 
Call in ophthalmologist. 
Remove contact lenses.
*If swallowed:
After swallowing: 
Immediately make victim drink water (two glasses at most). 
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of DIPOTASSIUM INOSINATE:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains. 
Collect, bind, and pump off spills. 
Observe possible material restrictions. 
Take up dry. 
Dispose of properly. 
Clean up affected area.

FIRE FIGHTING MEASURES of DIPOTASSIUM INOSINATE:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2) 
Foam 
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of DIPOTASSIUM INOSINATE:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection. 
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A 
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of DIPOTASSIUM INOSINATE:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed. 
Dry.

STABILITY and REACTIVITY of DIPOTASSIUM INOSINATE:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available