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DISODIUM INOSINATE

Also known as: Disodium 5'-Inosinate, IMP, Disodium 5'-inosinate, Disodium Inosinate

Overview

Disodium inosinate is a nucleotide derived from inosinic acid, naturally found in meat, fish, and certain mushrooms. With the chemical formula C10H11N4Na2O8P and a molecular weight of approximately 392.17 g/mol, it is primarily used in the food industry as a flavor enhancer to boost umami taste, often in combination with monosodium glutamate (MSG) and disodium guanylate. It has a strong umami flavor-enhancing property and is heat stable. Research on disodium inosinate is primarily focused on sensory evaluation and food science rather than clinical or health effects. Most studies are sensory and chemical analyses; clinical or health-related RCTs or systematic reviews on disodium inosinate as a supplement ingredient are lacking. It is generally recognized as safe (GRAS) when used as a food additive at typical concentrations.

Benefits

Disodium inosinate is effective in enhancing umami taste intensity. Sensory panel evaluations rate its umami intensity highly, often synergizing with MSG to enhance flavor perception. A sensory evaluation study confirmed its effectiveness as an umami enhancer, especially when combined with MSG. However, there is no robust evidence from clinical trials supporting health benefits or adverse effects from disodium inosinate supplementation. Its effects are sensory rather than physiological, providing immediate flavor enhancement upon consumption.

How it works

Disodium inosinate enhances umami taste by acting on taste receptors sensitive to nucleotides and glutamates, specifically the T1R1/T1R3 receptor complex. It interacts with oral taste receptors to enhance flavor perception. As a food additive, it is metabolized as a nucleotide. Its primary action is on the umami taste receptors on the tongue, leading to enhanced flavor perception. It is often used synergistically with MSG and disodium guanylate to amplify the umami taste.

Side effects

Disodium inosinate is generally recognized as safe (GRAS) when used as a food additive at typical concentrations. No common side effects have been reported in the literature at normal dietary levels. Uncommon and rare side effects are not well documented. There are no known drug interactions. Individuals with gout or purine metabolism disorders may need caution due to purine content, but direct evidence is lacking. No special population considerations have been established. Overall, it is considered safe at typical food concentrations, with minimal documented adverse effects.

Dosage

Disodium inosinate is used as a flavor enhancer in food, with typical concentrations ranging around 0.5 to 1.0 g/L in sensory studies. Food industry standards vary, and there are no clinical dosing guidelines for supplementation purposes. Regulatory agencies set limits based on food additive use, generally considered safe at typical food concentrations. It has an immediate effect on taste upon consumption and is used in powdered or crystalline form as a food additive. It is often used synergistically with MSG and disodium guanylate.

FAQs

Is disodium inosinate safe to consume?

Yes, it is generally recognized as safe when used in food at typical concentrations.

Does it have health benefits beyond flavor enhancement?

There is no evidence supporting health benefits; its role is primarily sensory.

Can it cause adverse reactions?

Rarely, individuals sensitive to purines may need caution, but adverse reactions are not well documented.

Is it the same as MSG?

No, but it often works synergistically with MSG to enhance umami flavor.

Does it affect blood pressure or cardiovascular health?

No evidence suggests disodium inosinate impacts these parameters.

Research Sources

https://pmc.ncbi.nlm.nih.gov/articles/PMC8020960/ – This sensory evaluation study assessed the umami intensity of disodium inosinate compared to MSG. The study found that disodium inosinate has strong umami taste-enhancing properties, especially when combined with MSG, as rated by sensory panels. The research confirms its effectiveness as an umami enhancer but lacks clinical health data.
https://www.mdpi.com/2072-6643/16/19/3391 – This article discusses the role of umami compounds in food and their impact on sensory perception. It highlights the synergistic effect of disodium inosinate when combined with other umami substances, enhancing the overall flavor profile of food products. The review emphasizes the importance of umami in creating satisfying and palatable meals.
https://pmc.ncbi.nlm.nih.gov/articles/PMC10217644/ – This systematic review focused on sodium intake and cardiovascular risk, including analysis of flavor enhancers like MSG and potassium chloride as sodium replacements. While disodium inosinate was not the main focus, it is commonly used alongside MSG in reduced-sodium foods to maintain palatability. The review found no direct health risks from such flavor enhancers at typical consumption levels.