PRODUCTS

DISODIUM INOSINATE

Disodium inosinate is used as a flavor enhancer, in synergy with monosodium glutamate (MSG) to provide the umami taste.
Disodium inosinate is often added to foods in conjunction with disodium guanylate; the combination is known as disodium 5'-ribonucleotides.
Disodium inosinate is used as a flavor enhancer, in synergy with monosodium glutamate (also known as MSG; the sodium salt of glutamic acid) to provide the umami taste.

CAS Number: 4691‑65‑0 (anhydrous), also 352195‑40‑5 for hydrate
EC Number: 225‑146‑4
MDL Number: MFCD00150372
E number: E631 (flavour enhancer)
IUPAC / Preferred Name: Disodium [(2R,3S,4R,5R)-3,4‑dihydroxy-5-(6-oxo‑3H-purin‑9-yl)oxolan-2-yl]methyl phosphate
Molecular Formula: C₁₀H₁₁N₄Na₂O₈P · xH₂O; anhydrous form: C₁₀H₁₁N₄Na₂O₈P
Chemical Formula: C10H11N4Na2O8P
Molecular Weight: 392.17 g/mol

SYNONYMS:
Inosinic acid disodium salt, 5′-IMP-Na₂, Disodium inosine 5′-monophosphate, IMP disodium salt, Inosin-5′-monophosphate disodium, 5′-inosinate sodique, Disodium [(…)]methyl phosphate, FEMA 3669, IMP-2Na, Disodium 5′-inosinate, Disodium [(2R,3S,4R,5R)-3,4-dihydroxy-5-(4-oxo-2,3-dihydro-9H-purin-9-yl)oxolan-2-yl]methyl phosphate, Sodium 5′-inosinate, Disodium inosin 5′-monophosphate, Inosine 5′-(disodium phosphate), Sodium inosinate, 4691-65-0, Disodium 5'-inosinate, Disodium inosinate, Sodium inosinate, Sodium 5'-inosinate, IMP disodium salt, IMP sodium salt, 5'-Imp disodium salt, 5'-INOSINIC ACID, DISODIUM SALT, Disodium inosine 5'-phosphate, FEMA No. 3669, Inosine-5'-monophosphoric acid disodium salt, Disodium inosine 5'-monophosphate, Disodium inosine-5'-monophosphate, Inosine 5'-monophosphate disodium, Inosine-5'-monophosphate disodium, CCRIS 6560, Inosin-5'-monophosphate disodium, UNII-T2ZYA7KC05, EINECS 225-146-4, T2ZYA7KC05, NSC 20263, 5'-Inosinic acid, sodium salt (1:2), Inosine monophosphate disodium, INS NO.631, DISODIUM INOSINATE [FCC], DTXSID4044242, INS-631, DISODIUM INOSINATE [MART.], DISODIUM INOSINATE [USP-RS], DISODIUM INOSINATE [WHO-DD], NSC-20263, DISODIUM 5'-INOSINATE [FHFI], Inosine monophosphate disodium [WHO-DD], E 631 (FOOD ENHANCEMENT AGENT), E 631, E-631, inosine 5'-monophosphoric acid disodium salt, DISODIUM INOSINATE (MART.), DISODIUM INOSINATE (USP-RS), Inosinate, Sodium, DTXCID50544, DISODIUM INOSINATE [INCI], Sodium inosinateSodium 5'-inosinate, 225-146-4, Inosine 5'-monophosphate disodium salt hydrate, Inosine 5'-monophosphate disodium salt, disodium;[(2R,3S,4R,5R)-3,4-dihydroxy-5-(6-oxo-1H-purin-9-yl)oxolan-2-yl]methyl phosphate, Sodium Inosine 5'-Phosphate (2:1), Ribotide, MFCD00036201, 5'-Inosinic Acid Disodium Salt, sodium ((2R,3S,4R,5R)-3,4-dihydroxy-5-(6-hydroxy-9H-purin-9-yl)tetrahydrofuran-2-yl)methyl phosphate, [(3S,2R,4R,5R)-3,4-dihydroxy-5-(6-oxohydropurin-9-yl)oxolan-2-yl]methyl dihydr ogen phosphate, sodium salt, sodium salt, 5'-IMPdisodium salt, Inosic Acid Disodium Salt, 5'-IMP 2Na, SCHEMBL316941, SCHEMBL1532393, CHEBI:184785, Inosine-5'-monophosphateDisodiumSalt, SBB006471, AKOS015896269, AKOS015918501, AKOS024282555, CCG-268550, NI02985, AS-57564, ST057084, I0036, Q905782, disodium [(2R,3S,4R,5R)-3,4-dihydroxy-5-(6-hydroxy-9H-purin-9-yl)oxolan-2-yl]methyl phosphate, IMP, Disodium 5′-inosinate, Disodium inosine-5′-monophosphate, 5′-inosinic acid, disodium salt, ajitide nucleotides, disodium [(2R,3S,4R,5R)-3,4-dihydroxy-5-(6-oxo-3H-purin-9-yl)oxolan-2-yl]methyl phosphate, disodium [(2R,3S,4R,5R)-3,4-dihydroxy-5-(6-oxo-6,9-dihydro-1H-purin-9-yl)oxolan-2-yl]methyl phosphate, disodium 5'-O-phosphonatoinosine, disodium 5'-ribonucleotide, disodium 9-(5-O-phosphonato-b-D-ribofuranosyl)-9H-purin-6-ol, disodium inosinate, disodium inosine 5'-monophosphate, disodium inosine 5'-phosphate, disodium inosine-5'-monophosphate, disodium-5-inosinate, disodium-5'-inosinate, IMP disodium salt, 5'-imp disodium salt, IMP sodium salt, 5'-IMP-Na2, Inosin-5'-monophosphate disodium, inosine 5'-monophosphate disodium, inosine 5'-monophosphate disodium salt, inosine 5'-monophosphate disodium salt hydrate, inosine 5'-monphosphate disodium salt, inosine-5'-monophosphate disodium, 5'-inosinic acid, sodium salt (1:2), 9H-purin-6-ol, 9-(5-O-phosphono-b-D-ribofuranosyl)-, sodium salt (1:2), sodium ((2R,3S,4R,5R)-3,4-dihydroxy-5-(6-hydroxy-9H-purin-9-yl)-tetrahydrofuran-2-yl)methyl phosphate, sodium 5'-inosinate, Inosine 5′-monophosphate disodium salt hydrate, 5′-IMP-Na2, 5′-Inosinic acid disodium salt hydrate, I-5′-P, IMP, Inosinic Acid, Inosine 5′-monophosphate disodium salt hydrate, 5′-IMP-Na2, 5′-Inosinic acid disodium salt hydrate, I-5′-P, IMP, Inosinic Acid, IMP, Disodium 5′-inosinate, Disodium inosine-5′-monophosphate, 5′-inosinic acid, disodium salt, Sodium Inosinate, IMP (Inosine Monophosphate), Ajinomoto Sodium Inosinate (brand name), Savor-Inosinate (brand name), E631 (European food additive code)

Disodium inosinate is a purine ribonucleoside monophosphate.
Disodium inosinate is a purine nucleotide which has hypoxanthine as the base and one phosphate group esterified to the sugar moiety.

Disodium inosinate is generally produced from meat, including fish and pigs.
Though Disodium inosinate is normally a non-vegetarian product, it also may be produced from tapioca starch without any animal products involved in the production.

Although Disodium inosinate can be obtained from bacterial fermentation of sugars, it is often commercially prepared.
Disodium inosinate is an odourless, white granular or powder that has main purpose as to add a meaty or savory flavor in food.
Disodium inosinate (E631), chemical formula C10H11N2Na2O8P, is the disodium salt of inosinic acid.

Disodium inosinate is a food additive often found in instant noodles, potato chips, and a variety of other snacks.
As Disodium inosinate is a fairly expensive additive, it is not used independently of glutamic acid; if disodium inosinate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient.

Disodium inosinate is often added to foods in conjunction with disodium guanylate; the combination is known as disodium 5'-ribonucleotides.
According to the U.S. Food and Drug Administration (FDA), disodium inosinate is approved to be used in food.
According to the European Food Safety Authority (EFSA), disodium inosinate is designated as food additive E631.

Disodium inosinate is a versatile flavor enhancer due to its unique properties.
Disodium inosinate (E631), a vital flavor enhancer in the food industry, has experienced significant price fluctuations in the global market throughout recent years.

Disodium inosinate prices can vary significantly based on purity levels and order quantity.
Regular market monitoring and strategic planning can help optimize procurement costs while maintaining product quality and reliability of supply.

Furthermore, the above price quotations of disodium inosinate, especially for small orders, do not include the express shipping fee.
Disodium inosinate (E631) is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P.
Disodium inosinate is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks.

Although Disodium inosinate can be obtained from bacterial fermentation of sugars, it is often commercially prepared.
Disodium inosinate is used as a flavor enhancer, in synergy with monosodium glutamate (MSG) to provide the umami taste.
Disodium inosinate is often added to foods in conjunction with disodium guanylate; the combination is known as disodium 5'-ribonucleotides.

As a relatively expensive product, disodium inosinate is usually not used independently of glutamic acid.
if disodium inosinate is present in a list of ingredients, but MSG does not appear to be, it is possible that glutamic acid is provided as part of another ingredient or is naturally occurring in another ingredient like tomatoes, Parmesan cheese, or yeast extract.

Disodium inosinate is generally produced from meat, including fish and pigs.
Though Disodium inosinate t is normally a non-vegetarian product, it also may be produced from tapioca starch without any animal products involved in the production.

The producer can provide information on the origin and Disodium inosinate is in some cases labeled as "vegetarian" in ingredients lists when produced from plant sources.
In the United States, consumption of added 5'-ribonucleotides averages 4 mg per day, compared to 2 g per day of naturally occurring purines.

Disodium inosinate is a flavor enhancer commonly used in the food industry to boost the savory umami taste of processed foods.
Disodium inosinate is derived from inosinic acid, typically obtained from animal sources like fish or meat, although it can also be produced through fermentation.

Often combined with monosodium glutamate (MSG) or disodium guanylate, Disodium inosinate enhances flavor intensity in snacks, soups, sauces, and ready-made meals.
While generally regarded as safe by regulatory bodies, concerns about Disodium inosinate arise for individuals with gout or high uric acid levels, as it is a purine derivative.

Additionally, Disodium inosinate's frequent combination with MSG can provoke sensitivity in individuals sensitive to glutamates.
As a well-researched additive, Disodium inosinate is considered safe within recommended usage levels, making it a reliable component in modern food production.

Disodium inosinate is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P.
Commercial disodium inosinate may either be obtained from bacterial fermentation of sugars or prepared from animal products.
The Vegetarian Society reports that production from meat or fish is more widespread, but the Vegetarian Resource Group reports that all three "leading manufacturers" claim to use fermentation.

Disodium inosinate, a kind of nucleotide, also known as disodium 5′-inosinate, is a flavor enhancer with the European food additive number E631.
Disodium inosinate's purpose in food is to add a meaty or savory flavor, which is called umami taste.

Disodium inosinate is a white granular or powder commonly combined with another flavour enhancer disodium guanylate (GMP) as disodium 5′-ribonucleotides (E635) or with monosodium glutamate (MSG).
In the sugar fermentation process, bacterial fermentate carbon source or sugar to get inosine.

Then inosine reacts with phosphoryl chloride to get inosinic acid, finally neutralize to obtain disodium inosinate.
Disodium inosinate is a flavor enhancer widely used in sauces, snacks, and processed foods.
Disodium inosinate can also be made by the degradation of nucleotides into nucleic acid from yeast extract.

USES and APPLICATIONS of DISODIUM INOSINATE:
Disodium inosinate is used as a flavor enhancer, in synergy with monosodium glutamate (MSG) to provide the umami taste.
Disodium inosinate is often added to foods in conjunction with disodium guanylate; the combination is known as disodium 5'-ribonucleotides.
Disodium inosinate is used as a flavor enhancer, in synergy with monosodium glutamate.

Disodium inosinate is used as a flavor enhancer, in synergy with monosodium glutamate (also known as MSG; the sodium salt of glutamic acid) to provide the umami taste.
Disodium inosinate (E631, IMP) is a widely used flavor enhancer that contributes to the umami taste in food products.

As a sodium salt of inosinic acid, Disodium inosinate plays a crucial role in the food industry, often used in combination with other flavor enhancers.
Disodium inosinate E631 is widely used in various industries: Food Industry, Instant noodles, Snack foods, Processed meats, Seasonings and marinades, Instant soups, and Stock cubes.

Disodium inosinate is a food additive that is used to enhance the flavor of various processed foods.
Disodium inosinate is commonly listed on ingredient labels as E631.
Disodium inosinate is typically derived from a natural source, such as dried fish or meat, where it occurs naturally in small amounts.

However, due to the relatively limited availability of these natural sources, commercial production involves a fermentation process using bacterial cultures, primarily the bacterium Bacillus subtilis.
Disodium inosinate is commonly used alongside MSG to enhance snacks, soups, sauces, and other food products with an umami flavor.

As a relatively expensive product, disodium inosinate is usually not used independently of glutamic acid;
if disodium inosinate is present in a list of ingredients, but MSG does not appear to be, it is possible that glutamic acid is provided as part of another ingredient or is naturally occurring in another ingredient like tomatoes, Parmesan cheese, or yeast extract.

Food Additive (E631): Disodium inosinate enhances umami flavor, especially in synergy with MSG or disodium guanylate; used in snacks, instant noodles, soups, meat products, sauces, and canned goods.
Cosmetics/Powders: Humectant, skin-conditioning agent in cosmetic powders (CosIng).

Pharmaceutical/Analytical Uses: Disodium inosinate is used as a certified pharmaceutical reference material for quality control and calibration via chromatographic methods.
Disodium inosinate is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks.

-Use as a food additive:
Disodium inosinate is used as a flavor enhancer, in synergy with monosodium glutamate (MSG) to provide the umami taste.
Disodium inosinate is often added to foods in conjunction with disodium guanylate; the combination is known as disodium 5′-ribonucleotides.

-Disodium inosinate is a flavor enhancer that can be used in many processed foods.
Disodium inosinate's flavor enhancing power is around 50% of disodium guanylate.
Commonly used together with MSG or disodium guanylate in seasoning, condiments and salt substitutes for soups, sauces and snack foods but seldom used alone in food.

*With MSG
Disodium inosinate is commonly in synergy with monosodium glutamate (MSG) to provide umami taste.
For example, Disodium inosinate has a significant flavor synergy with MSG at the ratio of 1:7.

*With disodium 5’-guanylate
Disodium 5 ribonucleotides is also a taste flavor, known as I+G, a mixture of disodium inosinate and disodium guanylate (E627) at the ratio 1:1.
It can be used in MSG-free foods to replace MSG.
The strength of flavor-enhancing of the combination of 98% MSG with 2% I+G is around four times that of monosodium glutamate (MSG) alone when.

-The food additive disodium inosinate may be safely used in food in accordance with the following prescribed conditions:
(a) The food additive is the disodium salt of inosinic acid, manufactured and purified so as to contain no more than 150 parts per million of soluble barium in the compound disodium inosinate with seven and one-half molecules of water of crystallization.

(b) The food additive, Disodium inosinate, is used as a flavoring adjuvant in food.

DISODIUM INOSINATE:'S FUNCTIONS (INCI)
*EMOLLIENT :
Disodium inosinate softens and smoothes the skin

*HUMECTANT :
Disodium inosinate maintains water content of a cosmetic both in its packaging and on the skin

*SKIN CONDITIONING :
Disodium inosinate maintains skin in good condition

ORIGIN OF DISODIUM INOSINATE:
Inosinate is naturally found in meat and fish at levels of 80–800 mg/100 g.
Disodium inosinate can also be made by fermentation of sugars such as tapioca starch.

Some sources claim that industrial levels of production are achieved by extraction from animal products, making Disodium inosinate non-vegetarian.
However, an interview by the Vegetarian Resource Group reports that all three "leading manufacturers" (one being Ajinomoto) claims to use an all-vegetarian fermentation process.

Producers are generally open to providing information on the origin.
Disodium inosinate is in some cases labeled as "vegetarian" in ingredients lists when produced from plant sources.

BENEFITS OF DISODIUM INOSINATE:
The primary benefits of using disodium inosinate include:
-FLAVOR ENHANCEMENT
*Intensifies umami taste
*Improves overall flavor profile
*Enhances savory notes
*Balances taste components

-COST EFFICIENCY
*Reduces the need for expensive ingredients.
*Optimizes flavor development.
*Improves product yield.
*Extends shelf life.

-TECHNICAL BENEFITS
*Excellent stability.
*Good solubility.
*Compatible with other additives.
*Process resistant.

HOW IS DISODIUM INOSINATE MADE?
Disodium inosinate is the disodium salt of inosinic acid that can be produced by two methods: through sugar fermentation OR comes from yeast extract.
And the following are the two manufacturing processes.

MANUFACTURING PROCESS OF DISODIUM INOSINATE:
The manufacturing process of disodium inosinate involves several steps, from the synthesis of inosinic acid to the final crystallization and quality control.
The production of disodium inosinate typically follows these steps:

Produce inosine through biofermentation.
Nucleoside phosphorylase catalyzes inosine to produce disodium 5′-inosinate by using inosine and sodium pyrophosphate aqueous solution as substrates.
Concentration and crystallization.
Drying.

CHEMICAL CLASS & STRUCTURE OF DISODIUM INOSINATE:
Disodium inosinate belongs to purine ribonucleotide salts (nucleoside monophosphates), specifically the disodium salt of inosinic acid (IMP).
Disodium inosinate is often found in hydrated—and can exist in reference standards as certified pharmaceutical-grade material.

IS DISODIUM INOSINATE SAFE?
Yes, Disodium inosinate's safety when used as a food additive has been approved by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), Joint FAO/WHO Expert Committee on Food Additives (JECFA), as well as other authorities.

✔️ BENEFITS & CHARACTERISTICS OF DISODIUM INOSINATE:
*Flavor Enhancer:
Disodium inosinate provides strong umami taste, often doubling synergistic effect with MSG and GMP (disodium guanylate) in “5′-ribonucleotides” blends (E635).

*Natural Sources & Fermentation:
Naturally found in meat/fish; Disodium inosinate is used industrial production via fermentation enables vegetarian versions.

*High Purity Standards:
Available as USP/EP/BP-certified grades for analytical/pharmaceutical use.

PHYSICAL and CHEMICAL PROPERTIES of DISODIUM INOSINATE:
CAS Number: 4691‑65‑0 (anhydrous), also 352195‑40‑5 for hydrate
EC Number: 225‑146‑4
IUPAC / Preferred Name: Disodium [(2R,3S,4R,5R)-3,4‑dihydroxy-5-(6-oxo‑3H-purin‑9-yl)oxolan-2-yl]methyl phosphate
Molecular Formula: C₁₀H₁₁N₄Na₂O₈P · xH₂O; anhydrous form: C₁₀H₁₁N₄Na₂O₈P
Molar Mass: ~392.17 g/mol (anhydrous)
Appearance: White crystalline powder (hydrate with ~1–7 H₂O per molecule)
Odor & Taste: Odorless with a characteristic umami taste
Melting Point: ~173–175 °C (hydrate/anhydrous)
Solubility: Soluble in water; poorly soluble in ethanol or ether

LogP: ~–1.0 (hydrophilic)
Stability: Stable; avoid strong oxidizers
Chemical formula C10H11N4Na2O8P
Molar mass 392.171 g·mol−1
MDL: MFCD00150372
CoE Number: 11895
Molecular Weight: 392.17257056
Formula: C10 H11 N4 Na2 O8 P
Molecular Weight 392.17 g/mol

Hydrogen Bond Donor Count 3
Hydrogen Bond Acceptor Count 10
Rotatable Bond Count 3
Exact Mass 392.01098888 Da
Monoisotopic Mass 392.01098888 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
CAS number 4691-65-0
Chemical formula C10H11N4Na2O8P

Molecular weight 392.17(anhydrous)
Solubility Soluble in water, 13g/100ml, 20 degree;
sparingly soluble in ethanol, practically insoluble in ether.
Stability It is stable at 100 °C and will not decompose until the temperature is around 230 °C.
Appearance: white crystalline powder (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Boiling Point: 851.40 °C. @ 760.00 mm Hg (est)

Flash Point: 876.00 °F. TCC ( 468.70 °C. ) (est)
logP (o/w): -1.023 (est)
Soluble in:
water, 1e+006 mg/L @ 25 °C (est)
alcohol, slightly
Insoluble in: ether
Empirical Formula (Hill Notation): C10H11N4O8PNa2 · xH2O
CAS Number: 352195-40-5

Molecular Weight: 392.17 (anhydrous basis)
EC Number: 225-146-4
MDL number: MFCD00150372
UNSPSC Code: 41116107
NACRES: NA.24
Physical state: solid
Color: No data available
Odor: No data available

Melting point/freezing point: No data available
Initial boiling point and boiling range: No data available
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Flash point: No data available
Autoignition temperature: No data available
Decomposition temperature: No data available

pH: No data available
Viscosity
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Water solubility: No data available
Partition coefficient: n-octanol/water: No data available
Vapor pressure: No data available

Density: No data available
Relative density: No data available
Relative vapor density: No data available
Particle characteristics: No data available
Explosive properties: No data available
Oxidizing properties: No data available
Other safety information: No data available

FIRST AID MEASURES of DISODIUM 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 DISODIUM 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 DISODIUM 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 DISODIUM 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 DISODIUM INOSINATE:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

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