dipotassium inosinate
Basic Information
| Field | Content |
|---|---|
| Chinese name | 肌苷酸二钾(deepl翻译) |
| English name | dipotassium inosinate |
| INS/E number | INS 632 |
| Functional class | Flavour enhancer |
| Year adopted | 1999 |
| Approved by | European Union (EFSA) |
What is it?
dipotassium inosinate (INS 632) is a Flavour enhancer food additive. Used to enhance the existing flavour of foods, not necessarily having a strong taste itself.
Source
Natural：E.g. monosodium glutamate (MSG), ribonucleotides, hydrolysed vegetable protein.
Industrial：Produced by fermentation or synthesis.
Why is it used?
- Enhance umami
- Improve overall flavour
- Reduce salt use
Common Foods
- Seasonings
- Soups
- Convenience foods
- Snacks
- Sauces
Safety
MSG etc. evaluated as safe by JECFA/FDA/EFSA; a small sensitive subset may have transient discomfort with large intake.
Metabolism：Metabolic pathways vary by substance; generally the material is metabolised or excreted normally.
Concerns：
- Use within permitted levels
- Sensitive individuals should check the ingredient list
Usage Standard
China：依据 GB 2760《食品安全国家标准 食品添加剂使用标准》确定使用范围与最大使用量；具体限值随食品类别而异。
International：
- China GB 2760 National Food Safety Standard for Uses of Food Additives：https://www.cfsa.net.cn/
- Codex GSFA General Standard for Food Additives：https://www.fao.org/food-safety/codex-alimentarius/en/
- FAO/WHO JECFA (Joint Expert Committee on Food Additives)：https://www.fao.org/food-safety/scientific-advice/jecfa/en/
- US FDA Substances Added to Food：https://www.fda.gov/food/food-additives-petitions/substances-added-food-previously-food-additive-status-list
- EU EFSA Food Additives：https://www.efsa.europa.eu/en/topics/topic/food-additives
In a nutshell
dipotassium inosinate is a Flavour enhancer, safe for use in food production within permitted limits.
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.