PRODUCTS

DIPOTASSIUM INOSINATE

Dipotassium inosinate is also used in foods for people on gluten-free diets as a flavor additive.
Dipotassium inosinate can be found in the sections with spices, preservatives or products for people on special diets.
Dipotassium inosinate is used in the quantities on the recipes in all types of food, including alcoholic and non-alcoholic beverages.

CAS Number: 20262-26-4
EC / EINECS Number: 243-652-3
E-number (Food Additive Code): E632
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, POTASSIUM INOSINATE, POTASSIUM 5'-INOSINATE

Dipotassium inosinate belongs to a group of nucleotide flavor enhancers that includes inosinic acid (IMP), disodium inosinate (E631), calcium inosinate (E633), dipotassium guanylate (E628), and disodium guanylate (E627).
These compounds play a major role in modern savory flavor technology.

The flavor-enhancing activity of dipotassium inosinate originates from the inosine monophosphate (IMP) molecule.
IMP is naturally formed during the breakdown of ATP in animal muscle tissue and contributes significantly to the desirable flavor of meat products.
This natural role explains its effectiveness as a food flavor enhancer.

Commercial production generally involves obtaining purified inosinic acid through extraction or fermentation, followed by neutralization with potassium compounds to form the dipotassium salt.
Due to its high potency, low usage levels, and strong compatibility with other flavor-enhancing ingredients, dipotassium inosinate remains an important ingredient in food manufacturing worldwide.

Dipotassium inosinate (E632) is an organic chemical compound from the group of inosinic acid salts.
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 (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.
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.

Dipotassium inosinate is the dipotassium salt of inosinic acid (inosine-5′-monophosphate, IMP), a naturally occurring nucleotide that is present in animal tissues and is involved in cellular energy metabolism and RNA-related biochemical processes.
Dipotassium inosinate is used in the food industry as a flavor enhancer and is identified by the food additive number E632.
Dipotassium inosinate is highly effective at intensifying savory and umami flavors and is frequently used together with glutamates and guanylates to create rich, full-bodied taste profiles in processed foods.

USES and APPLICATIONS of DIPOTASSIUM INOSINATE:
Dipotassium inosinate is commonly used as a food additive to improve flavor and provide preservation of food products.
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.

Due to its potassium content, Dipotassium inosinate is also utilized in certain reduced-sodium food formulations.
Dipotassium inosinate is primarily used as a flavor enhancer in processed foods where it improves savory taste, umami intensity, and overall flavor richness.
Dipotassium inosinate is commonly incorporated into soups, broths, instant noodles, savory snacks, potato chips, crackers, seasoning blends, frozen meals, ready-to-eat foods, processed meats, sauces, and convenience foods.

In the flavor industry, dipotassium inosinate is widely used in meat flavor systems, seafood flavor preparations, bouillon products, stock powders, savory seasonings, and culinary flavor concentrates.
Dipotassium inosinate helps create fuller and longer-lasting flavor profiles while improving overall taste perception.

One of Dipotassium inosinate's most important applications is in reduced-sodium food formulations.
Because dipotassium inosinate significantly enhances flavor intensity, manufacturers can lower the amount of salt used in a product without compromising consumer acceptance.
This application is increasingly important in response to nutritional recommendations encouraging reduced sodium intake.

Dipotassium inosinate is also frequently used in plant-based meat alternatives and vegetarian savory products.
Dipotassium inosinate helps reproduce the rich and complex flavor characteristics typically associated with meat-based foods, making it valuable in the development of alternative protein products.

BENEFITS of DIPOTASSIUM INOSINATE:
Dipotassium inosinate offers numerous benefits in food manufacturing and flavor development.
One of Dipotassium inosinate's most important advantages is its ability to provide substantial flavor enhancement at very low concentrations.
Even small amounts can significantly improve the savory character of foods.

Another major benefit is Dipotassium inosinate's powerful synergistic interaction with glutamates.
This synergy produces a much stronger flavor-enhancing effect than either ingredient alone, resulting in improved flavor depth, mouthfeel, and overall taste quality.
Dipotassium inosinate contributes to richer flavor perception, enhanced taste complexity, and improved consumer acceptance of processed foods.
Dipotassium inosinate can also help mask undesirable flavor notes and improve balance in formulated food products.

Because it contains potassium rather than sodium, dipotassium inosinate can support sodium-reduction strategies while maintaining desirable sensory properties.
This makes Dipotassium inosinate particularly valuable in modern food formulations focused on health-conscious consumers.

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.

CHARACTERISTICS of DIPOTASSIUM INOSINATE:
Dipotassium inosinate belongs to a family of nucleotide-based flavor enhancers that are among the most effective compounds for increasing umami perception in foods.
Dipotassium inosinate functions primarily by enhancing existing savory flavors rather than contributing a pronounced flavor of its own.

A key characteristic of dipotassium inosinate is its exceptional synergy with glutamate-containing ingredients.
When combined with monosodium glutamate, yeast extracts, hydrolyzed vegetable proteins, or fermented flavor ingredients, the flavor-enhancing effect is dramatically amplified.

This synergistic action allows manufacturers to achieve strong savory flavor profiles while using relatively small amounts of additives.
Dipotassium inosinate is chemically related to naturally occurring inosine monophosphate, which contributes significantly to the desirable flavor of meat and fish.
Because of its effectiveness at low concentrations, dipotassium inosinate is widely used in modern flavor technology and food formulation.

Another notable characteristic is Dipotassium inosinate's potassium content, which makes it a useful alternative to sodium-based flavor enhancers in products designed to reduce sodium levels while maintaining flavor quality.

IS DIPOTASSIUM INOSINATE GLUTEN FREE?
Dipotassium Inosinate is gluten free.
Dipotassium Inosinate should be safe for patients with celiac and other gluten-related disorders.

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 Å²
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

Common Name: Dipotassium Inosinate
Food Additive Number: E632
INS Number: INS 632
IUPAC Name: Dipotassium Inosine-5′-Monophosphate
Chemical Type: Potassium salt of inosinic acid
CAS Number: 4691-65-0
EC Number: 225-146-4
Molecular Formula: C10H11K2N4O8P
Molecular Weight: 428.39 g/mol

PubChem CID: 23672368
Chemical Classification: Purine nucleotide salt
Parent Compound: Inosinic Acid (IMP)
Appearance: White to off-white crystalline powder
Physical State: Solid
Odor: Odorless or nearly odorless
Taste: Strong umami and flavor-enhancing taste
Solubility in Water: Freely soluble
Solubility in Ethanol: Slightly soluble to practically insoluble

Hygroscopicity: Slightly hygroscopic
Crystal Form: Fine crystalline powder
Density: Limited publicly available data
Stability: Stable under normal storage conditions
Melting Point: Decomposes upon heating
Storage Conditions: Store in a cool, dry, tightly closed container
Chemical Class: Purine nucleotide
Nucleotide Type: Ribonucleotide

Parent Acid: Inosinic Acid (IMP)
Ionic Character: Dipotassium salt
Molecular Structure: Inosine monophosphate associated with two potassium ions
pH Characteristics: Slightly acidic to neutral aqueous solutions
Thermal Stability: Stable under normal food processing conditions
Hydrolysis Behavior: May slowly hydrolyze under strongly acidic or alkaline conditions
Reactivity: Low chemical reactivity under ordinary conditions
Flavor Synergy: Strong synergistic activity with glutamates and guanylates
Biological Origin: Derived from naturally occurring inosinic acid found in animal tissues

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