Inosic acid

Author:Prof. Dr. med. Peter Altmeyer

All authors of this article

Last updated on: 29.10.2020

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Synonym(s)

IMP; inosine-5'-monophosphate; Muscle Inosic Acid

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DefinitionThis section has been translated automatically.

Inosic acid is a 5'-monophosphate derivative of hypoxanthine, which belongs to the purines. Inosic acid is formed from muscle adenylic acid by deamination and changes into inosine after splitting off phophate. Inosic acid serves in the metabolism for the formation of purine bases (e.g. adenine, guanine). Inosic acid is produced industrially by microorganisms.

The substance is approved in Europe as a food additive (E 630). The salts of inosic acid are called inosinates.

The inosinates

are, like inosic acid, authorised as food additives at a maximum level of 500 mg/kg. Inosic acid and its salts have a taste-enhancing effect in salty foods.

In mixtures with glutamic acid (E 620), their taste effect is additionally enhanced.

Field of application/useThis section has been translated automatically.

Inosic acid is used among others in: seasonings (qs), soups, sauces, ready meals, meat products. A maximum quantity is not prescribed. However, only as much may be used as is absolutely necessary for the desired effect. Inosic acid is considered to be harmless.

Note(s)This section has been translated automatically.

When the compound is broken down, uric acid is produced.

Authors

Last updated on: 29.10.2020

Author: Prof. Dr. med. Peter Altmeyer