Disodium inosinate

Disodium inosinate
IUPAC name Disodium [(2R,3S,4R,5R)-3,4-dihydroxy-5-(6-oxo-3H-purin-9-yl)oxolan-2-yl]methyl phosphate[1]
Other names Disodium 5'-inosinate Sodium 5'-inosinate Disodium inosine 5'-monophosphate Inosine 5'-(disodium phosphate) Sodium inosinate
Identifiers
CAS number	4691-65-0  Y Y
PubChem	20819
ChemSpider	19594 Y
Jmol-3D images	Image 1 Image 2
SMILES C1=NC(=O)C2=C(N1)N(C=N2)C3C(C(C(O3)COP(=O)([O-])[O-])O)O.[Na+].[Na+] [Na+].[Na+].[O-]P([O-])(=O)OC[C@H]3O[C@@H](n1cnc2c1N\C=N/C2=O)[C@H](O)[C@@H]3O
InChI InChI=1S/C10H13N4O8P.2Na/c15-6-4(1-21-23(18,19)20)22-10(7(6)16)14-3-13-5-8(14)11-2-12-9(5)17;;/h2-4,6-7,10,15-16H,1H2,(H,11,12,17)(H2,18,19,20);;/q;2*+1/p-2/t4-,6-,7-,10-;;/m1../s1 Y Key: AANLCWYVVNBGEE-IDIVVRGQSA-L Y InChI=1/C10H13N4O8P.2Na/c15-6-4(1-21-23(18,19)20)22-10(7(6)16)14-3-13-5-8(14)11-2-12-9(5)17;;/h2-4,6-7,10,15-16H,1H2,(H,11,12,17)(H2,18,19,20);;/q;2*+1/p-2/t4-,6-,7-,10-;;/m1../s1 Key: AANLCWYVVNBGEE-IMCBXCBXBI
Properties
Molecular formula	C10H11N4Na2O8P
Molar mass	392.17 g/mol
Y inosinate (verify) (what is: Y/N?) Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references

Disodium inosinate (E631^[2]) is the disodium salt of inosinic acid with the chemical formula C₁₀H₁₁N₄Na₂O₈P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks.

Use as a food additive

Disodium inosinate is used as a flavor enhancer, in synergy with monosodium glutamate (MSG) to provide the umami taste. It is often added to foods in conjunction with disodium guanylate; the combination is known as disodium 5'-ribonucleotides.

As a relatively expensive product, disodium inosinate is usually not used independently of glutamic 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 or yeast extract.

Origin

Disodium inosinate is generally produced from meat or from fish. Alternately, it may be produced from tapioca starch without any animal products involved in the production. Therefore, disodium inosinate may not be suitable for vegans and vegetarians, and in most cases not suitable for observant Jews, Muslims, Hindu and Sikhs, depending on the origin of the product. Like rennet it is normally a non-vegetarian product; only the producer can provide information on the origin although it is in some cases labelled as "vegetarian" in ingredients lists when produced from plant sources.^[3]

Toxicology and safety

In the United States, consumption of added 5'-ribonucleotides averages 4 mg per day, compared to 2 g per day of naturally occurring purines. A review of literature by an FDA committee found no evidence of carcinogenicity, teratogenicity, or adverse effects on reproduction.^[4]

In 2004, disodium inosinate was removed from the food additive list by Codex Alimentarius Commission^[5] (but it is still mentioned on the last (2009) codex alimentarius list).^[6]

See also

• Acceptable daily intake
• Disodium guanylate
• Guanosine monophosphate

References

1. ^ PubChem 20819
2. ^ Food Standards Australia New Zealand. "Food Additives- Numerical List". http://www.foodstandards.gov.au/newsroom/publications/choosingtherightstuff/foodadditivesnumeric1680.cfm. Retrieved 1 December 2009. 
3. ^ http://www.food-info.net/uk/e/e631.htm
4. ^ DISODIUM 5'-GUANYLATE AND DISODIUM 5'-INOSINATE, Dr K. Ekelman and Dr K. C. Raffaele, Additives Evaluation Branch, Division of Health Effects Evaluation, Center for Food Safety and Applied Nutrition, Food and Drug Administration, Washington, DC, USA
5. ^ Codex Alimentarius Commission. "Report of the 36th Session of the Codex Committee on Food Additives and Contaminants". ftp://ftp.fao.org/codex/alinorm04/al04_12e.pdf. Retrieved 2 December 2009. 
6. ^ "Class Names and the International Numbering System for Food Additives". http://www.codexalimentarius.net/web/more_info.jsp?id_sta=7. Retrieved Aug.2010.