Disodium 5'-inosinate

About

What it is and where it shows up.

Disodium 5'-inosinate is the disodium salt of inosine 5'-monophosphate (IMP), a naturally occurring purine nucleotide found in meat, fish, and mushrooms. It is used as a flavour enhancer (umami potentiator) — frequently in combination with monosodium glutamate (E621) and disodium guanylate (E627) — to amplify savoury taste in snacks, soups, noodles, and processed foods.

Safety summary

The regulatory and scientific consensus.

Evaluated by JECFA (1974, 1993) and the EU Scientific Committee on Food (1991), with no specific numerical ADI established because the substance is a normal metabolic constituent that is safely broken down at typical food-use levels. As a purine derivative, it is catabolised to uric acid and is contraindicated for individuals with gout or hyperuricaemia. It is commonly derived from animal/fish sources or microbial fermentation, raising suitability concerns for vegans, strict vegetarians, and certain religious-diet groups unless the production source is certified.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Authorised as flavour enhancer E631 under Regulation (EC) No 1333/2008, Annex II, Group I — maximum 500 mg/kg in applicable food categories; evaluated by SCF (1991) prior to authorisationsource
Food Standards Agency (FSA) / Food Standards Scotland (FSS) (United Kingdom)	Approved	Approved under assimilated (retained) EU Regulation (EU) No 231/2012 and Regulation (EC) No 1333/2008 following Brexit; specifications set under Assimilated Regulation (EU) No 231/2012source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Permitted as INS 631 (disodium inosinate) under Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011; listed alongside inosine 5'-monophosphate (IMP) in FSSAI nutraceutical compendiumsource
FDA (Food and Drug Administration) (United States)	Approved	Regulated as a flavour adjuvant (FL/ADJ, REG, GMP) under 21 CFR 172.535; permitted in canned vegetables and related standardised food applications at good manufacturing practice levelssource

Who should approach with care

Whose guidance would steer them away.

Gout — As a purine nucleotide, IMP is catabolised to uric acid; dietary intake can elevate serum urate and precipitate or worsen gout flares in susceptible individuals.

Kidney Disease — Reduced renal clearance of uric acid in kidney disease amplifies the hyperuricaemic effect of dietary purines such as IMP, increasing the risk of urate crystal deposition.

Infants — High purine loads are inappropriate for infants; E631 is generally restricted from use in foods specifically formulated for infants and young children under EU Regulation (EC) No 1333/2008.

Other — Disodium inosinate is typically derived from meat, fish, or microbial fermentation and is not suitable for vegans, strict vegetarians, or those following halal/kosher diets unless the production source is independently certified.

Research citations

The sources behind this verdict.

1FDA. Food Additive Status List — Disodium Inosinate. fda.gov
2WHO. JECFA Database Entry — Disodium 5'-inosinate. apps.who.int
3FAO. Codex General Standard for Food Additives (GSFA) — Disodium 5'-inosinate (INS 631). fao.org
4EFSA. Safety and efficacy of IMP (disodium 5′-inosinate) produced by fermentation with Corynebacterium stationis KCCM 80161 for all animal species, 2020. efsa.europa.eu
5other. Regulation (EC) No 1333/2008 on food additives — consolidated version 29 October 2018, 2008. eur-lex.europa.eu

Independently researched5 citations