inosinat

Inosinate, or inosinic acid, refers to the monoanionic form of inosine monophosphate and the salts derived from it. In food science, disodium inosinate is the most common salt form used as a flavor enhancer, particularly for imparting umami.

In processed foods, inosinate salts are added to boost savory flavors and are frequently used together with monosodium glutamate (MSG) to create a synergistic umami effect. They are common in snacks, soups, seasonings, prepared meats, and other convenience foods.

Biochemically, inosinate relates to purine nucleotide metabolism. Inosine monophosphate (IMP) is a key intermediate that can be converted to AMP or GMP in cells. The form used as a food additive is the salt or acid form of the inosinate ion, and its culinary use is separate from its metabolic role.

Regulation and safety: The use of disodium inosinate as a flavor enhancer is regulated in many jurisdictions and is generally permitted at approved levels, often alongside MSG. It is considered safe for the general population when used as intended. As with other flavor additives, some individuals may report sensitivities, though robust evidence for widespread adverse effects is limited. See also monosodium glutamate and umami.