Inosinic Acid
The short version
The free-acid form of the dried-bonito umami nucleotide — parent of disodium inosinate.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
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).
How it's used
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.
Safety profile
ADI not specified (combined nucleotides). May modestly raise uric acid in susceptible individuals.
Physical & chemical properties
White to off-white crystalline powder. Sparingly soluble in water; soluble as the sodium salt.
Regulation worldwide
Permitted globally with maximum-use limits per category.
Educational information only. Not medical or dietary advice.