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| Names | |
|---|---|
| IUPAC name Disodium 5′-inosinate | |
| Systematic IUPAC name Disodium [(2R,3S,4R,5R)-3,4-dihydroxy-5-(4-oxo-2,3-dihydro-9H-purin-9-yl)oxolan-2-yl]methyl phosphate[1] | |
Other names
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| Identifiers | |
| |
3D model (JSmol) | |
| ChemSpider |
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| ECHA InfoCard | 100.022.860 |
| E number | E631(flavour enhancer) |
| UNII | |
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| Properties | |
| C10H11N4Na2O8P | |
| Molar mass | 392.171 g·mol−1 |
Except where otherwise noted, data are given for materials in theirstandard state (at 25 °C [77 °F], 100 kPa). | |
Disodium inosinate (E631[2]) is thedisodiumsalt ofinosinic acid with the chemical formula C10H11N4Na2O8P. It is used as afood additive and often found ininstant noodles,potato chips, and a variety of other snacks.
Commercial disodium inosinate may either be obtained from bacterial fermentation of sugars or prepared from animal products. TheVegetarian Society reports that production from meat or fish is more widespread,[3] but theVegetarian Resource Group reports that all three "leading manufacturers" claim to use fermentation.[4]
Disodium inosinate is used as aflavor enhancer, in synergy withmonosodium glutamate (MSG) to provide theumami taste. It is often added to foods in conjunction withdisodium guanylate; the combination is known asdisodium 5′-ribonucleotides.
As a relatively expensive product, disodium inosinate is usually not used independently ofglutamic acid; if disodium inosinate is present in a list of ingredients, but MSG does not appear to be, it is possible that glutamic acid is provided as part of another ingredient or is naturally occurring in another ingredient like tomatoes, Parmesan cheese, oryeast extract.
Inosinate is naturally found in meat and fish at levels of 80–800 mg/100 g.[5] It can also be made by fermentation of sugars such astapioca starch.[6]
Some sources claim that industrial levels of production are achieved by extraction from animal products, making E631 non-vegetarian.[3] However, an interview by the Vegetarian Resource Group reports that all three "leading manufacturers" (one beingAjinomoto) claims to use an all-vegetarian fermentation process.[4] Producers are generally open to providing information on the origin. E631 is in some cases labeled as "vegetarian" in ingredients lists when produced from plant sources.[7]
In the United States, consumption of added 5′-ribonucleotides averages 4 mg per day, compared to 2 g per day of naturally occurringpurines. A review of literature by an FDA committee found no evidence ofcarcinogenicity,teratogenicity, or adverse effects on reproduction.[8]
In 2004, disodium inosinate was proposed to be removed from the food additive list byCodex Alimentarius Commission.[9] This change did not go through: it is still present in the 2009 Codex Alimentarius list.[10]
