E630 Inosinic acid

E630Flavor enhancersOrigin: Plant or animal

Get a personal answer

Pick your family’s diets in the bar above.

Every diet

VeganDepends

Vegan only when fermentation-made. Fish- and meat-derived versions are not.

Gluten-freeYes

HalalDepends

Depends on the source; certified versions are available.

KosherDepends

Depends on the source; look for a kosher certification.

KetoYes

Low-FODMAPYes

The short answer

Inosinic acid (E630) is a savory flavor booster, often paired with guanylic acid, that gives chips, noodles and stock their meaty depth. It is safe in normal use, but the source matters if you avoid animal products.

85/100

Generally safe

Fine for most people at normal amounts.

E-numberE630

Comes fromPlant or animal

What it doesFlavor enhancers

Glycemic index—

Daily limitNot set

Also calledE630, IMP

Rules by country

🇺🇸 US FDAApproved

🇪🇺 European UnionApproved

🇨🇦 Health CanadaApproved

CaliforniaNo extra rules

Permitted in the US, EU and Canada as a flavor enhancer, usually paired with glutamate. The EU authorizes it alongside the other 5'-ribonucleotides.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

Inosinic acid is a nucleotide that makes savory flavors seem fuller. It is one of the umami compounds found in fish and meat, and food makers produce it by extraction or fermentation.

Where it comes from: Made from fish or meat extracts, or by fermentation. The source is rarely named on the label, so an additive can be animal-derived.

Why it’s in food

Adds meaty flavor to snacks
Pairs with MSG in instant soups
Boosts seasoning blends
Lets makers use less meat extract in broths

Often found in

Instant noodlesSnack seasoningsStock cubesReady mealsCrisps

Also listed as: E630, IMP, Inosine monophosphate

Health & gut impact

Gout and purinesUnder study

Like other nucleotides, inosinic acid breaks down into uric acid. In seasonings it is a minor part of a day's purines for most people, though gout patients often track it.

EFSA review of 5'-ribonucleotides

What can I use instead?

Disodium inosinate (E631)

Ratio: About 1:1 by weight

Best for: Snack seasonings

Potassium inosinate (E632)

Ratio: About 1:1 by weight

Best for: Lower-sodium blends

More flavor enhancers:

Disodium Guanylate E627Disodium guanylate (E627) is a savory booster used with MSG. It's usually made from yeast, but can come from fish, so check for a vegan label.Generally safe Disodium Inosinate E631Disodium inosinate (E631) boosts savory flavor, usually alongside MSG. It's often made by fermentation but can come from meat or fish, so it's only reliably vegan when labeled.Generally safe Disodium ribonucleotides (I+G) E635Disodium ribonucleotides (E635) are a 50/50 mix of two flavor boosters that make MSG taste much stronger. They're safe for most people, but their source isn't always vegan or halal.Generally safe Glutamic acid E620Glutamic acid (E620) is the amino acid behind the savory taste of MSG. Made by fermentation, it is safe in food and is common in protein, though it is rarely sold on its own.Generally safe

Common questions

Is inosinic acid safe?

Yes at the levels used in food. It is approved in the US, EU and Canada, and the body handles it like the other nucleotides it processes every day.

Is inosinic acid vegan?

Not always. Some versions come from fish or meat extracts. Fermentation-made versions are vegan, so check the label or ask the brand.

Is Inosinic acid safe?

Generally safe (85/100). Permitted in the US, EU and Canada as a flavor enhancer, usually paired with glutamate. The EU authorizes it alongside the other 5'-ribonucleotides.

Is Inosinic acid vegan?

Depends. Vegan only when fermentation-made. Fish- and meat-derived versions are not.

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Scientific sources & regulatory citations

EFSA OpenFoodTox: E630
EFSA review of 5'-ribonucleotides

INS 630