PRODUCTS

INOSINATE

Inosinic acid is the drug target for anticancer, antiviral, antimicrobial and immunosuppressive therapeutics.
Inosinic acid is the major branch-point in the formation of all purine nucleotides.
In the food industry, inosinic acid and its salts such as disodium inosinate are used as flavor enhancers.

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.

Inosinic Acid (IMP, E630)
CAS Number: 131‑99‑7
EC/EINECS Number: (not always listed; often unspecified for free acid)
Molecular Formula: C₁₀H₁₃N₄O₈P
Molar Mass: ~348.21 g/mol

Disodium Inosinate (E631)
CAS Number: 4691‑65‑0
EC/EINECS Number: 225‑146‑4
Molecular Formula (anhydrous): C₁₀H₁₁N₄Na₂O₈P
Molar Mass: ~392.17 g/mol
Exists commonly as hydrate (various waters)

SYNONYMS:
For Inosinic Acid / IMP / Inosinate free acid:
5′‑Inosinic acid, Inosine monophosphate, Inosine‑5′‑monophosphoric acid, IMP, Hypoxanthine ribotide, Inosinic acid, IMP, inosine 5'-monophosphate, inosine monophosphate, 5'-inosinic acid, inosine-5'-monophosphate, 5'-IMP, inosine-5'-phosphate, 5'-inosine monophosphate, 5'-ribonucleotide of inosine, ribonucleotide inosine monophosphate, inosine nucleotide, Inosinic acid, IMP, inosine 5'-monophosphate, inosine monophosphate, 5'-inosinic acid, inosine-5'-monophosphate, 5'-IMP, inosine-5'-phosphate, 5'-inosine monophosphate, 5'-ribonucleotide of inosine, ribonucleotide inosine monophosphate, inosine nucleotide, inosine-5'-ribonucleotide, 5'-inosine-5'-phosphoric acid, inosine-5'-monophosphoric acid, inosine 5'-phosphate, inosine-5'-phosphoric acid, 5'-inosine phosphate, 5'-IMP disodium salt, inosine 5'-phosphoric acid sodium salt, inosine 5'-phosphate disodium salt hydrate, inosine-5'-monophosphate disodium salt, inosine monophosphoric acid, 5'-inosine monophosphoric acid

For Disodium Inosinate:
Disodium 5′‑inosinate, Sodium inosinate, Disodium inosine‑5′‑monophosphate, IMP sodium salt, E631, INS‑631, 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)

Inosinate is a nucleotide (that is, a nucleoside monophosphate).
Inosinate is the ribonucleotide of hypoxanthine and the first nucleotide formed during the synthesis of purine nucleotides.
Inosinate can also be formed by the deamination of adenosine monophosphate by AMP deaminase.

Inosinate can be hydrolysed to inosine.
Important derivatives of Inosinate include the purine nucleotides found in nucleic acids and adenosine triphosphate, which is used to store chemical energy in muscle and other tissues.

In the food industry, Inosinate and its salts such as disodium inosinate are used as flavor enhancers.
Inosinate is known as E number reference E630.
Inosinate can be converted into various salts including disodium inosinate (E631), dipotassium inosinate (E632), and calcium inosinate (E633).

These three compounds are used as flavor enhancers for the basic taste umami or savoriness with a comparatively high effectiveness.
They are mostly used in soups, sauces, and seasonings for the intensification and balance of the flavor of meat.

Inosinic acid is important in metabolism.
Inosinic acid is the ribonucleotide of hypoxanthine and the first nucleotide formed during the synthesis of purine nucleotides.
Inosinic acid has a role as a human metabolite, an Escherichia coli metabolite and a mouse metabolite.

Inosinic acid can also be formed by the deamination of adenosine monophosphate by AMP deaminase.
Inosinic acid is a purine ribonucleoside 5′-monophosphate and an inosine phosphate.
Inosinic acid is a conjugate acid of an IMP(2-).

Inosinic acid can be hydrolysed to inosine.
Important derivatives of inosinic acid include the purine nucleotides found in nucleic acids and adenosine triphosphate, which is used to store chemical energy in muscle and other tissues.

Inosinic acid is a purine nucleotide which has hypoxanthine as the base and one phosphate group esterified to the sugar moiety.
Inosinic acid is generated via adenosine triphosphate degradation in two metabolic pathways in which adenosine monophosphate (AMP) is generated and then degraded to either IMP or adenosine (AdR).

Inosinic acid or inosine monophosphate (IMP) is a nucleotide (that is, a nucleoside monophosphate).
Inosinic acid is a purine ribonucleoside 5′-monophosphate having hypoxanthine as the nucleobase.
Widely used as a flavor enhancer, Inosinic acid is typically obtained from chicken byproducts or other meat industry waste.

It inhibits phosphoribosyl pyrophosphate conversion in purine nucleotide synthesis, conversion of inosinic acid to xanthylic acid by purine nucleoside phosphorylase, and incorporation of nucleotide triphosphates into DNA.
Inosinic acid is generated through adenosine triphosphate (ATP) degradation after an organism dies.

Inosinic acid, also known as inosine monophosphate, is a vital acid in metabolism and it is usually found in different muscles.
Inosinic acid is a colorless and odorless compound that comes in both crystal and powder form.

Inosinic acid, also known as primary nucleotide, is formed during the synthesis of purine and can be transformed into salts, such as disodium inosinate, dipotassium inosinate and calcium inosinate.

Inosinic acid can be produced by deamination of adenosine monophosphate (AMP) but is commercially manufactured by fermentation of bacteria or yeast as well as fish, meat, and shellfish.
The inosinic acid market is segmented into derived salts, application, end user, and region.

By type, the market is divided into disodium inosinate, dipotassium inosinate, and dicalcium inosinate.
By application, the market is fragmented into flavor enhancer, meat, cough syrups, sauce, supplements, and others.
By end user, the market is differentiated into food & beverages, confectionary, pharmaceuticals, and others.

Inosinic acid is used as flavor enhancer in the cough syrup to suppress the original flavor.
Inosinic acid belongs to the class of organic compounds known as purine ribonucleoside monophosphates.
These are nucleotides consisting of a purine base linked to a ribose to which one monophosphate group is attached.

Inosinic acid, also known as 5'-inosinate or 5'-IMP, belongs to the class of organic compounds known as purine ribonucleoside monophosphates.
These are nucleotides consisting of a purine base linked to a ribose to which one monophosphate group is attached.
Inosinic acid is an extremely weak basic (essentially neutral) compound (based on its pKa).

Inosinic acid exists in all living species, ranging from bacteria to humans.
Inosinic acid is an endogenous metabolite.
Inosinic acid is a purine nucleotide which has hypoxanthine as the base and one phosphate group esterified to the sugar moiety.

Inosinic acid is a nucleotide present in muscle and other tissues.
Inosinic acid is formed by the deamination of AMP and when hydrolysed produces inosine.
Inosinic acid is the ribonucleotide of hypoxanthine and is the first compound formed during the synthesis of purine.

Inosinic acid is used as a substrate to study the distribution, specificity and kinetics of inosine-5′-monophosphate dehydrogenase (IMPDH).
Inosinic acid, also known as inosine monophosphate (IMP), is a nucleotide that plays a crucial role in cellular metabolism and energy transfer.
Inosinic acid (IMP) is a purine nucleotide which has hypoxanthine as the base and one phosphate group esterified to the sugar moiety.

Inosinic acid is a nucleotide present in muscle and other tissues.
It is formed by the deamination of AMP and when hydrolysed produces inosine.
Inosinic acid is the ribonucleotide of hypoxanthine and is the first compound formed during the synthesis of purine.

Inosinic acid, also known as inosine monophosphate, IMP, 5'-inosinate or 5'-IMP, belongs to the class of organic compounds known as purine ribonucleoside monophosphates.
These are nucleotides consisting of a purine base linked to a ribose to which one monophosphate group is attached.

Inosinic acid is also classified as a nucleotide (a nucleoside monophosphate).
Inosinic acid exists in all living species, ranging from bacteria to plants to humans.
In the food industry, Inosinic acid is known as E number reference E630.

Inosinic acid is a purine ribonucleoside 5'-monophosphate having hypoxanthine as the nucleobase.
Inosinic acid has a role as a human metabolite, an Escherichia coli metabolite and a mouse metabolite.
Inosinic acid is a purine ribonucleoside 5'-monophosphate and an inosine phosphate.

Inosinic acid is a conjugate acid of an IMP(2-).
Inosinic acid is a purine nucleotide which has hypoxanthine as the base and one phosphate group esterified to the sugar moiety.
Inosinic acid is a metabolite found in or produced by Escherichia coli.

Inosinic acid has been reported in Drosophila melanogaster, Arabidopsis thaliana, and other organisms with data available.
Inosinic Acid is a purine ribonucleotide with hypoxanthine as the base and one phosphate group attached to the sugar moiety.
In vivo, inosinic acid is involved in purine metabolism and acts as an intermediate in the synthesis of adenine and guanine, which are precursors for the second messenger signaling molecules adenosine monophosphate (AMP) and guanosine monophosphate (GMP), respectively.

Inosinic acid is a metabolite found in or produced by Saccharomyces cerevisiae.
Inosinic acid, a compound important in metabolism.
Inosinic acid is the ribonucleotide of hypoxanthine and is the first compound formed during the synthesis of purine in organisms.

From inosinic acid are derived such important compounds as the purine nucleotides found in nucleic acids and the energy-rich purine nucleotide adenosine triphosphate, in which chemical energy is stored in cells.
Inosinic acid or inosine monophosphate (IMP) is a nucleotide (that is, a nucleoside monophosphate).

Widely used as a flavor enhancer, Inosinic acid is typically obtained from chicken byproducts or other meat industry waste.
Inosinic acid is important in metabolism.
Inosinic acid is the ribonucleotide of hypoxanthine and the first nucleotide formed during the synthesis of purine nucleotides.

Inosinic acid can also be formed by the deamination of adenosine monophosphate by AMP deaminase.
Inosinic acid can be hydrolysed to inosine.

The enzyme deoxyribonucleoside triphosphate pyrophosphohydrolase, encoded by YJR069C in Saccharomyces cerevisiae and containing (d)ITPase and (d)XTPase activities, hydrolyzes inosine triphosphate (ITP) releasing pyrophosphate and IMP.
Important derivatives of inosinic acid include the purine nucleotides found in nucleic acids and adenosine triphosphate, which is used to store chemical energy in muscle and other tissues.

Disodium inosinate is a purine ribonucleoside monophosphate.
Inosine 5'-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 INOSINATE:
Industrial & Analytical Use: Ingredient in fermentation-based MSG and flavor additive production.
Inosinate is widely used as a flavor enhancer, it is typically obtained from chicken byproducts or other meat industry waste.
Inosinate is important in metabolism.

Inosinic acid is the major branch-point in the formation of all purine nucleotides.
In the food industry, inosinic acid and its salts such as disodium inosinate are used as flavor enhancers.
In one branch, Inosinic acid is irreversibly converted into AMP in two enzymatic steps.

Outside of the human body, Inosinic acid has been detected, but not quantified in, several different foods, such as hickory nuts, turnips, pepper (spice), mountain yams, and muskmelons.
Inosinic acid can be converted into various salts including disodium inosinate (E631), dipotassium inosinate (E632), and calcium inosinate (E633).

These three compounds are used as flavor enhancers for the basic taste umami with a comparatively high effectiveness.
In humans, inosinic acid is involved in the metabolic disorder called the gout or kelley-seegmiller syndrome pathway.
They are mostly used in soups, sauces, and seasonings for the intensification and balance of the flavor of meat.

The expression and activity of Inosinic acid can be affected by diseases and physiological process.
Inosinic acid is the drug target for anticancer, antiviral, antimicrobial and immunosuppressive therapeutics.
Inosinic acid is the major branch-point in the formation of all purine nucleotides.

In the food industry, inosinic acid and its salts such as disodium inosinate are used as flavor enhancers.
In one branch, Inosinic acid is irreversibly converted into AMP in two enzymatic steps.
Outside of the human body, Inosinic acid has been detected, but not quantified in, several different foods, such as hickory nuts, turnips, pepper (spice), mountain yams, and muskmelons.

Surge in utilization of inosinic acid as a flavor enhancer in the food & beverage segments is anticipated to fuel the growth of the global inosinic acid market.
Further, usage of inosinic acid as sweetener in the confectionary goods is expected to boost the segment growth during the forecast period.

Moreover, increase in penetration of inosinic acid in pharmaceutical drugs and antineoplastic agents is anticipated to fuel the market growth.
However, high consumption of inosinic acid can lead to deposition of uric acid in blood and urine causing health issues such as kidney damage and bladder stones.

Nonetheless, rise in prominence in research and development (R&D) coupled with new product developments are anticipated to provide new opportunities over the upcoming period.
Inosinic acid is intended for research and analytical applications.

Inosinic acid is used as umami tastant, or as the dietary supplement to improve the yield and meat quality of pigs.
Inosinic acid is a key intermediate in the synthesis of purine nucleotides and is involved in various biochemical pathways, including the synthesis of RNA and DNA.

Inosinic acid is characterized by its molecular formula, which includes a ribose sugar, a phosphate group, and a purine base (hypoxanthine).
Inosinic acid is soluble in water and exhibits a slightly acidic nature due to the presence of the phosphate group.
Inosinic acid is often found in muscle tissue and is associated with the umami flavor in food, making it an important compound in the food industry, particularly in flavor enhancers.

Additionally, Inosinic acid has potential applications in biochemistry and medicine, as it can influence cellular signaling and energy metabolism.
Inosinic acid's CAS number, 131-99-7, is used for identification in chemical databases and regulatory frameworks.

Inosine 5′-monophosphate (IMP) is used as a substrate to study the distribution, specificity and kinetics of inosine-5′-monophosphate dehydrogenase (IMPDH).
Inosinic acid is widely used as a flavor enhancer.

Inosinic acid can be converted into various salts including disodium inosinate (E631), dipotassium inosinate (E632), and calcium inosinate (E633).
These three inosinate compounds are used as flavor enhancers for the basic taste umami.

These inosinate salts are mostly used in soups, sauces, and seasonings for the intensification and balance of the flavor of meat.
Inosinic acid is typically obtained from chicken byproducts or other meat industry waste.
Inosinic acid or IMP is important in metabolism.

Inosinic acid is the ribonucleotide of hypoxanthine and the first nucleotide formed during the synthesis of purine nucleotides.
Inosinic acid can also be formed by the deamination of adenosine monophosphate by AMP deaminase.
GMP is formed by the inosinate oxidation to xanthylate (XMP).
Within humans, inosinic acid participates in a number of enzymatic reactions.

In particular, inosinic acid can be converted into phosphoribosyl formamidocarboxamide; which is catalyzed by the bifunctional purine biosynthesis protein.
In addition, inosinic acid can be converted into xanthylic acid; which is catalyzed by the enzyme inosine-5'-monophosphate dehydrogenase 1.

Inosinic acid and its salt forms are used as flavor enhancers in industrial food production.
In the food industry, inosinic acid and its salts such as disodium inosinate are used as flavor enhancers.
Inosinic acid is known as E number reference E630.

Inosinic acid can be converted into various salts including disodium inosinate (E631), dipotassium inosinate (E632), and calcium inosinate (E633).
These three compounds are used as flavor enhancers for the basic taste umami or savoriness with a comparatively high effectiveness.
They are mostly used in soups, sauces, and seasonings for the intensification and balance of the flavor of meat.

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.

-Flavor Enhancer:
Inosinate and its salts (disodium E631, dipotassium E632, calcium E633) are used to boost umami flavor in soups, broths, snacks, and processed foods.
Often synergize with MSG (E621) for stronger taste impact.

-Biochemical Role:
Endogenous nucleotide in purine metabolism; precursor to AMP and GMP.
First purine nucleotide formed from PRPP in de novo synthesis; hydrolyzed to inosine.

BENEFITS & CHARACTERISTICS OF
*Flavor Boosting:
Inosinate imparts and enhances savory umami taste, especially in synergy with glutamates.

*Metabolic Function:
Central role in nucleotide biosynthesis and cellular energy balance.

*Versatile Forms:
Available as sodium, potassium, and calcium salts for tailored food formulations.

*Safe Use:
Approved globally for culinary use with low toxicity profiles.

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.

ALTERNATIVE PARENTS OF INOSINIC ACID:
*Pentose phosphates
*Glycosylamines
*6-oxopurines
*Hypoxanthines
*Monosaccharide phosphates
*Pyrimidones
*Monoalkyl phosphates
*N-substituted imidazoles
*Heteroaromatic compounds
*Tetrahydrofurans
*Vinylogous amides
*1,2-diols
*Lactams
*Secondary alcohols
*Oxacyclic compounds
*Azacyclic compounds
*Organic oxides
*Organopnictogen compounds
*Hydrocarbon derivatives
*Organonitrogen compounds

SUBSTITUENTS OF INOSINIC ACID:
*Purine ribonucleoside monophosphate
*Pentose phosphate
*Pentose-5-phosphate
*Glycosyl compound
*N-glycosyl compound
*6-oxopurine
*Hypoxanthine
*Monosaccharide phosphate
*Pentose monosaccharide
*Imidazopyrimidine
*Purine
*Pyrimidone
*Monoalkyl phosphate
*Alkyl phosphate
*Pyrimidine
*Phosphoric acid ester
*Organic phosphoric acid derivative
*N-substituted imidazole
*Monosaccharide
*Tetrahydrofuran
*Vinylogous amide
*Azole
*Imidazole
*Heteroaromatic compound
*Secondary alcohol
*1,2-diol
*Lactam
*Organoheterocyclic compound
*Azacycle
*Oxacycle
*Alcohol
*Organic oxide
*Organopnictogen compound
*Organic oxygen compound
*Organic nitrogen compound
*Organooxygen compound
*Organonitrogen compound
*Hydrocarbon derivative
*Aromatic heteropolycyclic compound

INOSINATE SYNTHESIS OF INOSINIC ACID:
Purine metabolism § Biosynthesis
The inosinate synthesis is complex, beginning with a 5-phosphoribosyl-1-pyrophosphate (PRPP).
Enzymes taking part in IMP synthesis constitute a multienzyme complex in the cell.

Evidence demonstrates that there are multifunctional enzymes, and some of them catalyze non-sequential steps in the pathway.
Within a few steps inosinate becomes AMP or GMP.
Both compounds are RNA nucleotides.

AMP differs from inosinate by the replacement of IMP's carbon-6 carbonyl with an amino group.
The interconversion of AMP and IMP occurs as part of the purine nucleotide cycle.
GMP is formed by the inosinate oxidation to xanthylate (XMP), and afterwards adds an amino group on carbon 2.

Hydrogen acceptor on inosinate oxidation is NAD+.
Finally, carbon 2 gains the amino group by spending an ATP molecule (which becomes AMP+2Pi).

While AMP synthesis requires GTP, GMP synthesis uses ATP.
That difference offers an important regulation possibility.

REGULATION OF PURINE NUCLEOTIDE BIOSYNTHESIS OF INOSINIC ACID:
Inosinate and many other molecules inhibit the synthesis of 5-phosphoribosylamine from 5-phosphoribosyl-1-pyrophosphate (PRPP), disabling the enzyme that catalyzes the reaction: glutamine-5-phosphoribosyl-1-pyrophosphate-amidotransferase.

In other words, when levels of inosinate are high, glutamine-5-phosphoribosyl-1-pyrophosphate-amidotransferase is inhibited, and, as a consequence, inosinate levels decrease.
Also, as a result, adenylate and guanylate are not produced, which means that RNA synthesis cannot be completed because of the lack of these two important RNA nucleotides.

PHYSICAL and CHEMICAL PROPERTIES of INOSINATE:
Inosinic Acid (IMP)
Appearance: White to off‑white crystalline solid
Solubility: ~3.05 g/L in water (predicted); highly water‐soluble in practice
CAS Number: 131‑99‑7
EC/EINECS Number: (not always listed; often unspecified for free acid)
Molecular Formula: C₁₀H₁₃N₄O₈P
Molar Mass: ~348.21 g/mol
pKa: ~1.31 (acidic phosphate)
Other: Purine ribonucleoside monophosphate structure, polar, hygroscopic
CAS Number: 131-99-7

EC Number: Not available
IUPAC Name: {[(2R,3S,4R,5R)-3,4-dihydroxy-5-(6-oxo-6,9-dihydro-1H-purin-9-yl)oxolan-2-yl]methoxy}phosphonic acid
Traditional Name: inosine-5'-monophosphate
Chemical Formula: C10H13N4O8P
Molecular Weight: 348.21 g/mol
Exact Mass: 348.04710038 Da
Monoisotopic Mass: 348.04710038 Da
XLogP3: -3
Hydrogen Bond Donor Count: 5

Hydrogen Bond Acceptor Count: 10
Rotatable Bond Count: 4
Topological Polar Surface Area: 176 Å²
Heavy Atom Count: 23
Formal Charge: 0
Complexity: 555
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: 1
Compound Is Canonicalized: Yes
SMILES: O[C@@H]1C@@HOC@HN1C=NC2=C1N=CNC2=O
InChI: InChI=1S/C10H13N4O8P/c15-6-4(1-21-23(18,19)20)22-10(7(6)16)14-3-13-5-8(14)11-2-12-9(5)17/h2-4,6-7,10,15-16H,1H2,(H,11,12,17)(H2,18,19,20)/t4-,6-,7-,10-/m1/s1
InChI Key: GRSZFWQUAKGDAV-KQYNXXCUSA-N
Appearance: White crystalline powder (estimated)
Assay: 97.00 to 100.00%

Boiling Point: 851.37 °C at 760 mm Hg (estimated)
Flash Point: 876 °F TCC (468.7 °C) (estimated)
LogP (o/w): -3.707 (estimated)
Solubility: Water 5921 mg/L @ 25 °C (estimated), slightly soluble in alcohol
Physical State: Solid
Color: No data available
Odor: No data available
Melting Point: No data available
Boiling Point Range: No data available
Flash Point: Not applicable

Autoignition Temperature: No data available
Decomposition Temperature: No data available
pH: No data available
Viscosity: No data available
Water Solubility: No data available
Partition Coefficient: No data available
Vapor Pressure: No data available
Density: No data available
Explosive Properties: Not classified as explosive
Oxidizing Properties: None
Other Safety Information: No data available

Disodium Inosinate
Appearance: White powder
Solubility: Soluble in water, slightly in ethanol, insoluble in ether
Stability: Stable under normal conditions; store protected from moisture
CAS Number: 4691‑65‑0
EC/EINECS Number: 225‑146‑4
Molecular Formula (anhydrous): C₁₀H₁₁N₄Na₂O₈P
Molar Mass: ~392.17 g/mol
Exists commonly as hydrate (various waters)
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 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 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 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 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 INOSINATE:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

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