E631 – Disodium inosinate - Food additives database

Safety grading ORANGE – SOME CONCERNS

E631 (disodium inosinate) is graded ORANGE – SOME CONCERNS because, while regulators consider it safe at normal food-use levels, it is a purine nucleotide that is ultimately metabolised to uric acid. For most people this is not an issue, but consumers with gout, recurrent kidney stones, hyperuricemia, or reduced kidney function may prefer to limit “purine boosters” in general. E631 is also mainly used in highly processed savoury foods, so frequent exposure can be a practical marker of an ultra-processed diet rather than a stand-alone toxicological hazard.

In the EU, E631 is authorised as a flavour enhancer within the ribonucleotides group (E626–E635). In the US, disodium inosinate is permitted as a direct food additive used as a flavouring adjuvant. International evaluations by JECFA (Joint FAO/WHO Expert Committee on Food Additives) have set a group ADI (Acceptable Daily Intake) “not specified” for inosinic acid and its sodium, potassium and calcium salts, which is generally used when the overall toxicity is low and use is limited by good manufacturing practice.

Disodium inosinate is broken down during digestion to inosine and then to uric acid. Human data show that very high supplemental intakes of inosinate or related ribonucleotides can raise serum and urinary uric acid. Those dose levels are typically measured in grams per day and are far above what most people get from E631 as a flavour enhancer in foods. At typical use levels, the main “signals” are therefore not organ toxicity, but metabolic relevance for people who already struggle with uric acid handling, plus occasional consumer reports of sensitivity to savoury flavour enhancers (often in products that also contain MSG (monosodium glutamate)).

For the general population, E631 is unlikely to pose a meaningful risk when consumed in normal amounts. The ORANGE grade is a practical, consumer-facing caution that reflects (1) its purine-to-uric-acid metabolism and (2) its strong association with highly processed foods that often also deliver high sodium, low fibre, and high energy density.

SIf you have gout, hyperuricemia, uric-acid kidney stones, or advanced kidney disease, consider limiting products that rely on ribonucleotides (E631/E627/E635) for taste. If you are healthy and eat these foods occasionally, E631 is generally a low-risk additive.

Should You Avoid E631?

You do not usually need to avoid E631 if you are healthy and consume it occasionally. However, it is reasonable to limit E631-containing foods if you meet any of the following conditions.

have gout, hyperuricemia, or a history of uric-acid kidney stones,
have chronic kidney disease and have been advised to watch uric acid or overall purine intake,
are actively reducing ultra-processed foods (E631 is most common in savoury snack and “instant” products).

For most consumers, the bigger health lever is the overall pattern: E631 often appears in products like instant noodles, chips, flavoured crackers, processed meats and seasoning blends. Choosing less-processed alternatives tends to reduce E631 exposure automatically.

Common Uses

Instant noodles, cup soups and ramen seasonings: boosts “umami” savouriness and depth.
Snack seasonings (chips, crackers, popcorn): increases flavour impact at low dosage.
Processed meats and meat analogues: supports meaty savoury notes, often together with yeast extract or MSG.
Stock cubes, bouillon powders and soup bases: intensifies broth-like taste.
Savoury sauces and spice blends: improves overall flavour balance and persistence.

Common names / Synonyms

Disodium inosinate
Disodium 5′-inosinate
Disodium inosine 5′-monophosphate
Sodium inosinate
IMP (inosine monophosphate)
INS 631 (international numbering system)

What is it?

Disodium inosinate is the disodium salt of inosinic acid, more precisely inosine 5′-monophosphate (IMP). IMP is a naturally occurring nucleotide found in living cells and in foods such as meat and fish. In food technology, its value is that it strongly enhances umami perception and creates a synergistic flavour boost when used with glutamate sources (for example, MSG or yeast extract). This synergy lets manufacturers achieve a stronger savoury taste while keeping the total amount of each flavour enhancer relatively low.

Commercial food-grade E631 is commonly produced by fermentation. In broad terms, manufacturers cultivate selected microorganisms on carbohydrate feedstocks, then convert the resulting nucleotide-rich biomass into purified IMP. The purified inosinic acid is neutralised with sodium to form disodium inosinate and then crystallised and dried into a stable powder. Food-grade specifications control purity and limit contaminants, because the ingredient is used at very low doses where consistency matters.

Once eaten, E631 follows normal nucleotide digestion and metabolism. It is broken down to nucleosides and bases and ultimately produces uric acid as the end product of purine metabolism in humans. That is why E631 is generally viewed as low risk for most people, but it can be a meaningful detail for consumers who have difficulty controlling uric acid levels. In typical diets, purines also come from protein-rich foods, so E631 is rarely the main driver by itself. Still, it may add to the total load in people who frequently eat savoury processed products.

Where it’s allowed (EU vs US)

EU: Authorised as flavour enhancer E631 within the ribonucleotides group (E626–E635), with permitted uses defined by food category and conditions of use.

US: Permitted as a direct food additive (21 CFR 172.535) used as a flavouring adjuvant in food, subject to the regulation’s specifications and conditions.

E631 – Disodium inosinate