Disodium Inosinate E631
nucleotide_umami β Primarily natural_or_synthetic.
Disodium 5'-inosinate
CAS: 4691-65-0
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
? Did You Know?
Disodium Inosinate occurs naturally in Meat (especially aged beef and pork) and Fish (especially dried bonito). Many people consume it daily without realizing it's also a listed food additive.
Disodium Inosinate is produced through fermentation β the same biological process used to make bread, beer, and yogurt.
In the EU, Disodium Inosinate has a "quantum satis" authorization β Latin for "as much as needed." This means there's no specific maximum limit; manufacturers use only what's technologically necessary.
Detailed Regulatory Assessment
United States (FDA)
Generally recognized as safe
Japan (MHLW)
Compliant with Japanese food sanitation law.
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Everyday Perspective
For a 60kg adult, this limit is roughly equivalent to consuming:
Natural Occurrence
The sodium salt of inosinic acid, providing intense umami flavor. Naturally found in meat and fish. Creates powerful flavor synergy when combined with glutamates - up to 8 times stronger umami than MSG alone.
Manufacturing
Produced by enzymatic degradation of RNA from yeast or bacteria, or by microbial fermentation using Bacillus or Corynebacterium species.