Disodium Inosinate
The short version
A ribonucleotide flavor enhancer from fish or meat extracts — synergizes powerfully with MSG.
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
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.
How it's used
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.
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.
Physical & chemical properties
White crystalline powder, soluble in water. Same umami-amplifying mechanism as guanylate. Originally identified as the active flavor compound in Japanese dashi.
Regulation worldwide
Permitted globally with maximum levels per product category.
Educational information only. Not medical or dietary advice.