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E630Flavor enhancerLow concern
Inosinic Acid
In plain words
The short version
The free-acid form of the dried-bonito umami nucleotide — parent of disodium inosinate.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
ADI not specified (combined nucleotides). May modestly raise uric acid in susceptible individuals.
The detail
Produced by enzymatic hydrolysis of yeast RNA followed by isolation of the inosine-5'-monophosphate fraction. The natural umami nucleotide of dried bonito flakes (the foundation of Japanese dashi).
Less common than the sodium salt (E631) — when used, primarily in dry blends where the free-acid form is paired with bicarbonate for in-situ salt generation.
White to off-white crystalline powder. Sparingly soluble in water; soluble as the sodium salt.
Permitted globally with maximum-use limits per category.
Sources
- WHO JECFA database — 5'-Inosinic acid (INS 630), 29th meeting (1985) — WHO / FAO JECFA, 1985. ADI not specified (group with inosinic acid salts)
- EUR-Lex — Regulation (EC) No 1333/2008 on food additives, consolidated text of 18 August 2026 (Annex II Part C, Group I) — European Union (EUR-Lex), 2026. EU authorisation with the 500 mg/kg ribonucleotide limit
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.