PRODUCTS

DISODIUM INOSINATE

Disodium inosinate is primarily used as a flavor enhancer in a wide variety of food products.
Disodium inosinate is used as a flavor enhancer, in synergy with monosodium glutamate.
Disodium inosinate is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks.

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)
Molecular Formula: C₁₀H₁₁N₄Na₂O₈P
C₁₀H₁₁N₄Na₂O₈P · xH₂O; anhydrous form
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, 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Sodium Inosinate, IMP (Inosine Monophosphate), Ajinomoto Sodium Inosinate (brand name), Savor-Inosinate (brand name), E631 (European food additive code), disodium 5’-inosinate, sodium inosinate (technical use), IMP (technical use), INS 631 (international coding), 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, 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Disodium inosinate (E631) is an organic chemical compound that is the sodium salt of inosinic acid.
Disodium inosinate is a food additive used mainly in the food industry as a flavor enhancer.
Disodium inosinate is in the form of a white powder and is soluble in water.

In the food industry, disodium inosinate (E631) is usually made from glutamic acid (E620), gluconic acid (E574) and citric acid (E330).
Disodium inosinate (E631) is considered safe for human consumption according to current food safety standards.
Disodium inosinate is water-soluble, allowing it to be easily added to a variety of foods.

Disodium inosinate's main function is to enhance the flavor of food, making dishes more aromatic and tasty.
Disodium inosinate (E631) is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P.
Disodium inosinate (E631) 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.

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 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.

E631, known as disodium inosinate, is a food additive classified as a flavor enhancer.
Disodium inosinate is the disodium salt of inosinic acid (IMP – inosine-5'-monophosphate), a naturally occurring nucleotide compound.
Disodium inosinate is a purine ribonucleoside monophosphate.

Disodium inosinate is a sodium salt of inosine monophosphate, a nucleotide used as a flavor enhancer in food products.
Disodium inosinate is typically manufactured through fermentation processes involving certain bacteria or extracted from natural sources such as meat or fish.
Disodium inosinate is water-soluble and used in small concentrations in food, often in combination with monosodium glutamate (MSG) or disodium guanylate.

Disodium inosinate is not a structural material for containers or packaging but an additive.
Disodium inosinate is a nucleotide (the salt of a ribonucleotide) used mainly as a flavor enhancer to strengthen and “extend” the perception of umami taste in food matrices.

Chemically, Disodium inosinate is the disodium salt of inosine-5’-monophosphate (IMP): a substance naturally present in various foods (especially meat and fish) and produced industrially under additive-grade specifications and controls.
Disodium inosinate is the disodium salt of inosinic acid — a naturally occurring nucleotide found in RNA.

In nature, disodium inosinate is present in large amounts in the muscle tissue of animals, especially in pork, chicken, and fish.
Disodium inosinate is responsible for the characteristic umami flavor of meat.
Inosinic acid was first isolated in the late 19th century from meat extracts as a compound involved in energy metabolism (within the purine cycle).

The key discovery of the flavor-enhancing properties of disodium inosinate belongs to two Japanese chemists.
In 1908, Kikunae Ikeda identified monosodium glutamate as Disodium inosinate responsible for the umami taste of kelp broth (kombu).
Five years later, in 1913, Ikeda's student Shintaro Kodama isolated 5'-inosine monophosphate (5'-IMP) from meat broth and demonstrated its strong umami flavor.

This was a key step in the development of food science and flavor enhancers.
Commercial production of disodium inosinate began in the mid-20th century, initially through extraction from meat and fish tissues.
Later, with the development of biotechnology, Disodium inosinate was produced by fermenting sugars using bacteria.

Initially, disodium inosinate was extracted from natural sources — mainly meat or fish tissue rich in ribonucleic acids.
This method is expensive and not always acceptable to vegetarians.
Today, Disodium inosinate is produced via biotechnological synthesis — through fermentation of glucose using Corynebacterium glutamicum or Bacillus subtilis bacteria that are genetically modified to produce inosinic acid, which is then neutralized with sodium.

The molecular formula of the resulting disodium inosinate is C10H11N4Na2O8P.
This method is more cost-effective and allows production of Disodium inosinate without using animal-derived materials.
From an application standpoint, the value of Disodium inosinate is not to “create flavor” on its own, but to potentiate and make more persistent savory notes that are already present (or provided by other ingredients).

In formulation, Disodium inosinate is often paired with glutamates and/or other 5’-ribonucleotides (e.g., disodium guanylate) to achieve a stronger sensory effect at relatively low total use levels.
Disodium inosinate (IMP), 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).

Disodium inosinate (disodium 5′-inosinate, IMP; INS/E number E631) is a white to off-white, water-soluble crystalline powder used primarily as a flavour enhancer.
Disodium inosinate intensifies savoury (umami) taste and is commonly blended with MSG and disodium guanylate in seasonings, instant noodles, snacks and soups.

Commercial disodium inosinate is produced either by bacterial fermentation of carbohydrates or by the extraction/processing of animal tissues.
Manufacturers increasingly disclose vegetarian fermentation routes, so always confirm the production method if you need a plant-based ingredient.
Disodium inosinate is usually combined with monosodium glutamate (E621) and disodium guanylate (E627) to create a synergistic flavor effect.

Disodium inosinate is a white powder.
Disodium inosinate contains approximately 7.5 molecules of water of crystallization.
Disodium inosinate is odorless and has characteristic taste.

Disodium inosinate is a flavor enhancer which performs as a disodium guanylate does, but only when present at approximately twice the level.
Disodium inosinate is derived from mineral, animal (meat/fish), vegetable or fungal sources.
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, chemically known as disodium 5'-inosinate, is the disodium salt of inosinic acid, a naturally occurring ribonucleotide that functions as a potent flavor enhancer in the food industry by imparting an umami or savory taste.

With the molecular formula C₁₀H₁₁N₄Na₂O₈P, Disodium inosinate typically appears as an odorless, white to colorless crystalline powder or free-flowing granule, highly soluble in water (with solubility approximately 13 g/100 mL at 20°C) but sparingly soluble in ethanol and insoluble in ether, and it exhibits a pH of 7.0–8.5 in aqueous solution.

Approved for use in various processed foods, disodium inosinate is classified under the European food additive code E631 and serves primarily as a flavoring adjuvant, stabilizer, or thickener in products such as instant noodles, snacks, soups, sauces, and seasonings, where it enhances meaty or brothy notes without adding significant calories or nutrients.

In the United States, the Food and Drug Administration (FDA) regulates Disodium inosinate as a permitted direct food additive under 21 CFR 172.535, allowing its use at levels not exceeding those reasonably required for the intended effect, with specifications including no more than 150 parts per million soluble barium and the presence of approximately 7.5 molecules of water of hydration.

Disodium inosinate holds Generally Recognized as Safe (GRAS) status from the FDA (GRAS No. 13) and Flavor and Extract Manufacturers Association (FEMA No. 3669) recognition for flavoring purposes.
Disodium inosinate is generally produced commercially through bacterial fermentation of sugars using microorganisms like Corynebacterium stationis or via extraction from animal tissues such as fish or meat, though non-animal-derived versions from yeast or synthetic processes are also available to accommodate dietary preferences.

Safety evaluations by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have established no numerical acceptable daily intake (ADI) limit, reflecting its low toxicity profile based on biochemical similarity to natural nucleotides and absence of genotoxic or carcinogenic concerns at typical dietary levels.

The European Food Safety Authority (EFSA) has approved Disodium inosinate's use as a food additive (E631) based on prior evaluations, with re-evaluation ongoing as of 2025, and no identified risks at typical use levels, though individuals sensitive to purines may experience mild effects similar to those from high-purine foods.
Disodium inosinate is frequently combined with monosodium glutamate (MSG) and disodium guanylate for synergistic umami enhancement, enabling lower overall additive concentrations while intensifying savory flavors in formulations.

USES and APPLICATIONS of DISODIUM INOSINATE:
Disodium inosinate is primarily used as a flavor enhancer in a wide variety of food products.
Disodium inosinate is commonly incorporated into soups, broths, instant noodles, savory snacks, potato chips, crackers, processed meats, frozen meals, ready-to-eat foods, seasoning blends, bouillon cubes, stock powders, sauces, and convenience foods.

Disodium inosinate's primary function is to increase savory flavor intensity and improve overall taste perception.
In the flavor manufacturing industry, disodium inosinate is extensively used in meat flavor systems, seafood flavor formulations, culinary seasonings, fermented flavor preparations, and savory flavor concentrates.

Disodium inosinate is often combined with disodium guanylate to create highly effective umami-enhancing blends.
Disodium inosinate is particularly important in reduced-sodium products because it allows manufacturers to maintain flavor quality while lowering salt content.
By enhancing flavor perception, disodium inosinate helps compensate for reduced sodium levels and supports the development of healthier food products.

Disodium inosinate is also widely used in plant-based meat alternatives and vegetarian savory products, where it helps reproduce the rich and complex flavor characteristics associated with traditional meat-based foods.
Its compatibility with numerous flavor systems makes Disodium inosinate a versatile ingredient in modern food technology.

Savoury Seasonings: Disodium inosinate enhances umami in powdered seasonings and bouillons.
Snack Foods & Instant Noodles: Disodium inosinate boosts flavour in chips, noodles and ready meals.
Soups & Sauces: Disodium inosinate works with MSG to provide a rounded savoury taste in sauces and soups.

Meat & Poultry Products: Disodium inosinate is used to enhance perceived meatiness and reduce salt needs.
Seasoning Blends & Ready Meals: Disodium inosinate blends with other nucleotides for synergistic flavour effects.
Food R&D & Analytical Standards: Disodium inosinate is supplied as reagent grade for formulation testing and sensory work.

Disodium inosinate is used as a flavor enhancer, in synergy with monosodium glutamate.
Disodium inosinate is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks.
Disodium inosinate is a flavor enhancer used in food products to intensify the savory umami taste.

Disodium inosinate is most commonly used in combination with E621 (monosodium glutamate).
Disodium inosinate is used to amplify the savory, meaty umami taste in food products.
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.

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.

Disodium inosinate is widely used in the food industry as an additive in a variety of foods, such as soups, ready meals, snacks, chips, condiments, sodas and many others.
Disodium inosinate is a particularly popular ingredient in quick-wash products and in the food service industry, where it is used to enhance the flavor of food.

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.
Disodium inosinate is 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.

Disodium inosinate is a flavor enhancer commonly used in food products to impart a meaty or savory taste.
This food additive, Disodium inosinate, enhances flavor, especially when combined with MSG.
Disodium inosinate originates from the fermentation of sugars.

Some studies claim its being produced from animal products, eliminating the guarantee its all-vegetarian.
Disodium inosinate’s always a good idea to research ingredients before adding them to your diet.
Disodium inosinate is mainly used as a flavor enhancer in foods with strong savory taste.

Disodium inosinate is found in: bouillon cubes and soup concentrates; seasoning blends and sauces (e.g., soy sauce); instant noodles and dried soups; chips, crackers, and other snack products.
Uses of Disodium inosinate: Flavor potentiator in foods.

Industrial use of disodium inosinate as food additive E631 began in the 1950s–1960s, especially in Japan and other Asian countries, where it was widely used in seasoning blends and bouillon cubes.
Disodium inosinate later became popular in Europe and the United States.

In the food industry, disodium inosinate is classified as flavor enhancer E631.
Disodium inosinate is most often used in combination with monosodium glutamate (E621) due to their synergistic effect on flavor perception.
As a result, Disodium inosinate is widely used in the production of bouillon cubes, seasonings, instant noodles, snacks, and chips.

-Cosmetics uses of Disodium inosinate:
In cosmetics, Disodium inosinate appears as Disodium Inosinate (INCI) with the listed function skin conditioning (emollient).
In practice, when used, it tends to behave more as a functional “system component” (supporting sensorial/conditioning within a matrix) than as a defining active.
Disodium inosinate's selection is typically linked to formulation strategy and product concept (e.g., texture and feel) and requires verification of stability and compatibility with preservative systems and fragrance.

-Medicine uses of Disodium inosinate:
Disodium inosinate is not a “medical” ingredient in the strict sense.
The physiological link is that IMP is a nucleotide; however, Disodium inosinate use is primarily technological/food-related.
Any clinical considerations are more connected to the broader dietary topic of purines than to therapeutic use.

-Pharmaceutical uses of Disodium inosinate:
Disodium inosinate is not a common pharmaceutical excipient in standard dosage forms.
Disodium inosinate may, however, appear as a reference material or be used in research/analytical contexts.
In such cases, attention centers on identity, purity, impurity profile, and batch traceability.

-Industrial use of Disodium inosinate:
Beyond food, disodium inosinate is available as a technical/laboratory substance for analytical or R&D purposes.
Operational themes include correct assay basis (anhydrous vs hydrated), moisture control, storage, and powder handling.

-Disodium inosinate is used as a Flavor enhancement in food:
Disodium inosinate serves as a key flavor additive in processed foods, primarily functioning as an umami tastant that enhances savory perceptions.
Disodium inosinate binds to the T1R1/T1R3 heterodimeric receptors on taste bud cells in the tongue, where it acts allosterically to stabilize the active conformation of the receptor complex, thereby intensifying umami signals without contributing a salty taste.

This mechanism allows Disodium inosinate to amplify inherent savory notes in ingredients like proteins and vegetables, making foods more palatable at lower overall seasoning levels.
The flavor-enhancing potency of disodium inosinate is notable but less intense than some related compounds; it is approximately half as effective as disodium guanylate in boosting umami intensity.

Typical incorporation levels in food formulations range from 0.01% to 0.04% by weight, sufficient to achieve desired taste enhancement without overpowering other flavors.

These concentrations are selected based on sensory evaluations to optimize palatability while adhering to regulatory limits for additives.
In practice, disodium inosinate is widely incorporated into various processed foods to elevate savory profiles, including instant noodles, potato chips, canned soups, sauces, and dry seasonings.

Disodium inosinate particularly benefits vegetarian and plant-based products by imparting meat-like depth to otherwise mild flavors, such as in meat analogs or broth substitutes derived from yeast or tapioca.
This application supports reduced reliance on animal-derived ingredients while maintaining appealing taste characteristics.

-Use of Disodium inosinate 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.

-Uses of Disodium inosinate in Food:
Disodium inosinate is rarely used on its own.
Disodium inosinate's flavor-enhancing effect is most potent when combined with E621 (monosodium glutamate) and E627 (disodium guanylate).

This combination is significantly more effective than any single ingredient alone, allowing manufacturers to use lower total amounts of flavor enhancers.
Common applications of Disodium inosinate include: Ready meals and instant soups, Potato chips and savory snacks, Seasoning blends and sauces, Meat products and processed meats, Stock cubes and broth powders.

FOOD USES OF DISODIUM INOSINATE:
In food applications, disodium inosinate is the additive E631 (functional class: flavor enhancer).
Disodium inosinate is used across many savory categories where a fuller taste impact is desired without proportionally increasing salt or added flavors: snacks, potato products, dehydrated preparations, seasonings, sauces, soups, noodles, and ready-to-eat foods.

In practice, Disodium inosinate performs best in matrices where umami components are already present (naturally or added), because it contributes to synergistic taste enhancement and improved persistence of savory perception.
From an industrial perspective, the decisive aspects are dosage control (often at low levels), achieving homogeneous distribution in dry blends or solutions, and alignment with labeling requirements: it may appear as “flavor enhancer: disodium inosinate” or as “E631”, depending on applicable rules and market practice.

SYNERGISTIC APPLICATIONS of DISODIUM INOSINATE:
Disodium inosinate is frequently combined with monosodium glutamate (MSG) to produce a synergistic enhancement of umami flavor, resulting in an intensity 8 to 10 times greater than MSG alone, as demonstrated in sensory evaluations of taste mixtures.
This pairing leverages the interaction between glutamate and the nucleotide, allowing for more efficient flavor delivery in formulations.

Similarly, disodium inosinate is mixed with disodium guanylate to create the I+G blend, or disodium 5'-ribonucleotides, which broadens the savory profile by activating complementary umami pathways for a more rounded meat-like taste.

The synergistic effect arises from the additive binding of inosinate (IMP) and guanylate (GMP) to umami taste receptors (T1R1/T1R3), which potentiates glutamate's response and lowers detection thresholds, enabling reduced overall additive levels—for instance, a 1:1 ratio of Disodium inosinate to MSG can halve the MSG quantity needed to achieve equivalent umami intensity without compromising palatability.

This mechanism, first quantified in foundational sensory studies, supports precise flavor optimization in product development.
In practical applications, these combinations appear in low-sodium snacks, ready-to-eat meals, and pet foods to maintain sensory appeal amid formulation constraints.

The European Food Safety Authority approved disodium 5'-ribonucleotides as an animal feed additive in 2014, underscoring its efficacy in enhancing feed palatability and intake for livestock and pets.
Overall, such synergies play a key role in the market by facilitating sodium reductions in processed foods, aligning with the U.S. Dietary Guidelines for Americans 2020-2025, which recommend limiting intake to under 2,300 mg daily to support cardiovascular health.

BENEFITS of DISODIUM INOSINATE:
Disodium inosinate offers several significant benefits in food formulation and flavor development.
One of its primary advantages is Disodium inosinate's exceptional ability to enhance savory flavor at very low concentrations.
Small amounts can dramatically improve taste intensity and overall product acceptability.
Another important benefit is Disodium inosinate's strong synergy with glutamates.

This interaction results in greater flavor enhancement than would be achieved by using either ingredient separately, allowing food manufacturers to create richer and more satisfying flavor profiles.
Disodium inosinate contributes to improved mouthfeel, increased flavor depth, enhanced taste complexity, and longer-lasting flavor perception.

Disodium inosinate can also help mask undesirable flavor notes and improve the sensory quality of processed foods.
Disodium inosinate supports sodium-reduction initiatives by helping maintain desirable flavor characteristics even when salt levels are reduced.
Its effectiveness at low usage levels also makes Disodium inosinate a cost-efficient ingredient for food manufacturers.

BENEFITS OF DISODIUM INOSINATE:
In the human body, Disodium inosinate can be used for the synthesis of purine nucleotides and participates in energy metabolism.
Disodium inosinate also naturally enters the human body through consumption of meat and fish.
On average, about 2 g of disodium inosinate may come from a typical daily diet.

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.
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.
Also, Disodium inosinate can be made by the degradation of nucleotides into nucleic acid from yeast extract.

CHARACTERISTICS of DISODIUM INOSINATE:
Disodium inosinate belongs to a family of nucleotide flavor enhancers that are among the most effective substances used to increase umami perception in foods.
Disodium inosinate does not provide a strong flavor by itself but significantly amplifies existing savory tastes, making foods taste richer, fuller, and more satisfying.

One of its most notable characteristics is Disodium inosinate's powerful synergistic effect with monosodium glutamate and naturally occurring glutamates.
When used together, these compounds create a flavor enhancement effect substantially greater than either ingredient can achieve alone.

This synergy explains why disodium inosinate is widely used in soups, snacks, seasonings, sauces, and processed foods.
Disodium inosinate is chemically identical to naturally occurring inosine monophosphate found in meat, fish, and other biological tissues.

Disodium inosinate contributes to the desirable flavor of aged meat products and is recognized as an important component of natural umami taste.
Disodium inosinate is highly potent, meaning only small amounts are required to achieve significant flavor enhancement.
This efficiency has made Disodium inosinate one of the most widely used nucleotide flavor enhancers in the food industry.

CHEMISTRY of DISODIUM INOSINATE:
STRUCTURE AND NOMENCLATURE
Disodium inosinate is the disodium salt of inosinic acid, also known as 5'-inosinic acid or IMP, with the chemical formula C₁₀H₁₁N₄Na₂O₈P.
Disodium inosinate is a nucleotide consisting of the purine base hypoxanthine attached to a ribose sugar, with a phosphate group esterified at the 5' position of the ribose, and two sodium counterions balancing the charges.

Disodium inosinate's IUPAC name is disodium 5'-inosinate, while common names include disodium IMP and sodium inosinate.
In food additive nomenclature, Disodium inosinate is designated as E631 in the European Union and INS 631 in the international numbering system established by the Codex Alimentarius.
The molar mass of disodium inosinate is 392.17 g/mol, and its CAS registry number is 4691-65-0.

PHYSICAL AND CHEMICAL PROPERTIES of DISODIUM INOSINATE:
Disodium inosinate is typically obtained as an odorless white crystalline powder.
Disodium inosinate exhibits high solubility in water, approximately 13 g per 100 mL at 20°C, while being sparingly soluble in ethanol and practically insoluble in ether.
Aqueous solutions of Disodium inosinate are neutral to slightly basic, with a pH range of 7.0 to 8.5 for a 5% solution.

Disodium inosinate demonstrates good stability under normal conditions, including exposure to mild acids, alkalis, salts, and heat up to 100°C, though it decomposes at temperatures around 230°C.
In commercial applications, Disodium inosinate is supplied with a minimum purity of 97% active substance and must contain no more than 150 ppm soluble barium to comply with FDA standards.

ADDITIONAL TECHNICAL INFORMATION of DISODIUM INOSINATE:
Disodium inosinate is one of the most widely used nucleotide flavor enhancers in the global food industry.
Together with disodium guanylate (E627), dipotassium inosinate (E632), dipotassium guanylate (E628), calcium inosinate (E633), and calcium guanylate (E629), Disodium inosinate forms a family of compounds responsible for enhancing umami perception.
The flavor-enhancing activity originates from the inosine monophosphate (IMP) structure.

Disodium inosinate naturally develops in meat during post-mortem aging through the breakdown of ATP and is considered one of the key contributors to desirable meat flavor.
This natural occurrence helps explain its effectiveness in food applications.

Commercial production typically involves extraction of inosinic acid from biological sources or production through microbial fermentation, followed by neutralization with sodium compounds to form the disodium salt.
Because of its strong flavor-enhancing properties, excellent compatibility with other flavor ingredients, and cost-effectiveness, disodium inosinate remains a key ingredient in modern food formulation.

ORIGIN AND PRODUCTION of DISODIUM INOSINATE:
Disodium inosinate occurs naturally in animal tissues, particularly in meat and fish, and in smaller amounts in some plant-based foods.
For industrial purposes, Disodium inosinate is predominantly produced through bacterial fermentation or by chemical extraction from animal-derived raw materials.
Because conventional production often relies on animal sources, Disodium inosinate may not be suitable for vegans or vegetarians, and it is advisable to check product labeling carefully.

HISTORY of DISODIUM INOSINATE:
Discovery and early development
Inosinic acid, the precursor to disodium inosinate, was first identified in 1847 by German chemist Justus von Liebig during his studies of meat extracts, where he isolated an acidic substance from beef broth that contributed to its flavor profile.

This early discovery laid the groundwork for understanding nucleotides in food chemistry, though Disodium inosinate's specific role in taste was not immediately recognized.
The isolation of inosine Disodium inosinate, the key form relevant to disodium inosinate, occurred in 1913 when Japanese researcher Shintaro Kodama, a student of Kikunae Ikeda at the University of Tokyo, identified it as the primary umami compound in dried bonito flakes (katsuobushi).

Kodama's work built on Ikeda's 1908 identification of glutamate as umami from kombu seaweed, shifting focus to nucleotide-based flavor enhancers derived from animal sources like fish.
Initial extractions of Disodium inosinate for research purposes relied on processing these animal tissues, enabling early experiments on its savory properties in traditional Japanese ingredients.

In the 1950s, further advances at Japanese institutions, including the University of Tokyo, deepened the scientific understanding of IMP's umami contribution, particularly through studies on its interactions with glutamate.
A pivotal finding came in 1957 when Akira Kuninaka at Yamasa Corporation demonstrated the synergistic enhancement of umami when IMP is combined with monosodium glutamate (MSG), where mixtures produced an intensity up to eight times greater than either alone in human sensory tests.

This synergy, observed in flavor research using extracted nucleotides, highlighted Disodium inosinate's potential beyond standalone use and spurred interest in its application for cuisine enhancement, especially in Japanese dishes like dashi broths.

Commercialization of disodium inosinate, the sodium salt of Disodium inosinate, began in the 1960s with industrial production pioneered by Ajinomoto Co., which launched its sodium inosinate product in 1964 through bacterial fermentation processes, paralleling the earlier development of MSG.
These efforts transitioned from lab-scale animal extractions to scalable methods, enabling early incorporation into food products to amplify umami in seasonings and processed Japanese cuisine.

OCCURRENCE of DISODIUM INOSINATE:
Disodium inosinate is reported found in beef, pork, chicken, whale, horse mackerel, sweet fish, common sea bass, pilchard, black sea bream, pike, mackerel, mackerel keta salmon, tuna, globefish, eel, dried bonito and squilla.

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.

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.

PRODUCTION of DISODIUM INOSINATE:
Natural occurrence
Disodium inosinate, the disodium salt of inosinic acid (also known as inosine 5'-monophosphate or IMP), occurs naturally in animal tissues as a key nucleotide derived from the breakdown of adenosine triphosphate (ATP).

In living muscle, ATP serves as the primary energy source, but following slaughter, enzymatic dephosphorylation and deamination processes during rigor mortis convert ATP to adenosine monophosphate (AMP), which is then further transformed into IMP through the action of AMP deaminase.
This postmortem accumulation of Disodium inosinate peaks within hours to days after death, depending on factors such as temperature and species, and contributes significantly to the inherent umami flavor profile of fresh and aged meats by activating taste receptors on the tongue.

Disodium inosinate is primarily found in the muscles of animals, with concentrations varying by species, muscle type, and freshness.
In mammalian meats, levels typically range from 80 to 200 mg per 100 g of fresh weight; for example, beef muscle contains approximately 100-150 mg/100 g, while pork exhibits similar values around 100 mg/100 g shortly after slaughter.

Fish muscles show higher variability, often reaching 80-800 mg/100 g, with dark (red) muscle exhibiting elevated concentrations compared to white muscle due to greater metabolic activity and ATP turnover—tuna, for instance, averages 188 mg/100 g, and sardines up to 280 mg/100 g in their darker portions.
These levels decline over time as IMP degrades to inosine and hypoxanthine, reducing umami intensity during storage.

In contrast, Disodium inosinate is negligible in plant-based foods, where umami is predominantly derived from free glutamic acid rather than nucleotides like IMP or guanosine monophosphate (GMP).

Animal-derived sources thus account for the majority of natural dietary exposure.
The average daily human intake of purines, including Disodium inosinate as a hypoxanthine-based nucleotide, is approximately 300-400 mg from a balanced diet, primarily through meat and fish consumption, though this can vary with dietary patterns such as higher meat intake in Western diets.

INDUSTRIAL SYNTHESIS of DISODIUM INOSINATE:
Disodium inosinate is primarily produced on an industrial scale through microbial fermentation, which serves as the dominant modern method due to its efficiency and scalability.
This process utilizes bacterial strains such as Corynebacterium stationis KCCM 80161, which ferment carbohydrate feedstocks including glucose or tapioca starch to biosynthesize inosinic acid (IMP).

The fermentation occurs in aerated bioreactors at controlled temperatures (typically 30–32°C) and pH levels (6–8) over 100–140 hours, leveraging the bacterium's purine nucleotide biosynthetic pathway to accumulate Disodium inosinate in the culture broth.
Following fermentation, the accumulated inosinic acid is isolated from the broth and neutralized with sodium hydroxide to form the disodium salt, enhancing its solubility and stability for food applications.

This neutralization step adjusts the pH to approximately 7.5–9.5, yielding disodium 5'-inosinate directly.
The process is optimized to minimize byproducts, with the resulting Disodium inosinate concentration in the initial broth reaching 5–10% (w/v), or approximately 50–100 g/L before further processing.

An alternative production route involves extraction from yeast, particularly Saccharomyces cerevisiae, through enzymatic hydrolysis of ribosomal RNA (rRNA) to liberate Disodium inosinate nucleotides.
Yeast cells are autolyzed or treated with ribonuclease enzymes to break down RNA into 5'-inosinic acid, which is then neutralized with sodium hydroxide to produce the disodium salt; this method is often certified as vegetarian or vegan-friendly, avoiding animal-derived sources.

Yields from yeast hydrolysis are generally lower than bacterial fermentation but provide a natural flavor profile valued in certain premium products.
Purification of disodium inosinate from either method entails several steps to achieve high purity levels exceeding 97%.
The fermentation broth or yeast hydrolysate undergoes initial filtration (e.g., membrane filtration at 40–50°C under 1.2–1.5 atm) to remove microbial cells and debris, followed by concentration via vacuum evaporation to 200–300 g/L IMP.

Subsequent ion-exchange chromatography removes ionic impurities, while crystallization—often induced by cooling to 10–30°C and addition of hydrophilic solvents like methanol—precipitates the pure disodium salt.
The crystals are then washed, dried, and milled to a fine powder.

Historically, extraction from animal tissues such as meat or fish was common but has been largely phased out in favor of microbial methods for ethical, economic, and scalability reasons.
The disodium inosinate market, driven by its role in flavor enhancement, was valued at approximately USD 1.2 billion in 2024 and is projected to reach USD 1.8 billion by 2032, reflecting steady growth at a CAGR of around 5–6%.

DISODIUM INOSINATE AND ITS FUNCTIONS IN FOODS
Disodium inosinate acts as a flavor enhancer in food.
Disodium inosinate's addition to foods intensifies and brings out the natural aromas and flavors of ingredients.
This makes dishes more appealing to consumers, making Disodium inosinate a frequently used ingredient in the food industry.

MECHANISM OF ACTION of DISODIUM INOSINATE:
Disodium inosinate acts as a synergist for glutamates.
Disodium inosinate ions bind to specific taste receptors on the tongue, particularly the mGluR4 receptor, significantly amplifying the perception of umami flavor.
This synergistic interaction with glutamates can multiply the taste intensity many times over without requiring a proportional increase in the total amount of flavor enhancers used.

ORIGIN of DISODIUM INOSINATE:
Inosinate is naturally found in meat and fish at levels of 80–800 mg/100 g.
It 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 E631 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.

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

ECHA EINECS - REACH Pre-Reg: 225-146-4
FDA UNII: T2ZYA7KC05
MDL: MFCD00150372
CoE Number: 11895
Molecular Weight: 392.17257056
Formula: C10 H11 N4 Na2 O8 P
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
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.
Common Name: Disodium Inosinate
Food Additive Number: E631
INS Number: INS 631
IUPAC Name: Disodium Inosine-5′-Monophosphate
Chemical Type: Sodium salt of inosinic acid

CAS Number: 4691-65-0*
Alternative CAS Number: 58411-01-5 (various commercial forms may be listed)
EC Number: 225-146-4
Molecular Formula: C10H11N4Na2O8P
Molecular Weight: 392.17 g/mol
PubChem CID: 23672369
Chemical Classification: Purine nucleotide salt
Parent Compound: Inosinic Acid (IMP)

Appearance: White crystalline powder or white granules
Physical State: Solid
Odor: Odorless or nearly odorless
Taste: Strong umami and savory flavor-enhancing effect
Solubility in Water: Freely soluble
Solubility in Ethanol: Slightly soluble to practically insoluble
Hygroscopicity: Slightly hygroscopic
Crystal Form: Crystalline powder
Density: Limited publicly available data

Stability: Stable under recommended storage conditions
Melting Point: Decomposes upon heating
Storage Conditions: Store in a cool, dry, tightly sealed container
Chemical Class: Purine nucleotide
Nucleotide Type: Ribonucleotide
Parent Acid: Inosinic Acid (IMP)
Ionic Character: Disodium salt

Molecular Structure: Inosine monophosphate associated with two sodium ions
pH Characteristics: Slightly acidic to neutral aqueous solutions
Thermal Stability: Stable under normal food processing temperatures
Hydrolysis Behavior: Slow ly hydrolyzes under strongly acidic or alkaline conditions
Reactivity: Low reactivity under ordinary conditions
Flavor Synergy: Very strong synergistic interaction with glutamates
Biological Origin: Derived from naturally occurring inosinic acid

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