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E631Flavor enhancerLow concern
Disodium Inosinate
In plain words
The short version
A ribonucleotide flavor enhancer from fish or meat extracts — synergizes powerfully with MSG.
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
No ADI specified. Generally safe at food levels. Same purine-related cautions as E627 — not for infants under 12 weeks, gout patients should limit.
The detail
Naturally present in dried fish (katsuobushi), meat, and yeast extracts. The umami compound responsible for the savory base of Japanese dashi broth. Commercially produced by bacterial fermentation.
Used to amplify umami flavor when combined with glutamate — function is interchangeable with E627. Often listed alongside E627 as the inseparable umami booster pair (their 50:50 blend is E635). Common in instant noodles, snack foods, and savory seasonings.
White crystalline powder, soluble in water. Same umami-amplifying mechanism as guanylate. Originally identified as the active flavor compound in Japanese dashi.
Permitted globally with maximum levels per product category.
Sources
- JECFA evaluation summary — Disodium 5'-inosinate (INS 631), ADI not specified (1993) — WHO/IPCS INCHEM (JECFA), 1993. ADI 'not specified'
- 21 CFR 172.535 — Disodium inosinate — US eCFR (Office of the Federal Register / FDA), 2026. US authorisation
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.