What is flavour enhancer 631 made from?

December 24, 2025 •

2 min read

Over 50% of commercial disodium inosinate is typically produced using fermentation, but flavour enhancer 631 can also be sourced from animal products. Its origin is not always clear from the label, making it a critical consideration for those with dietary restrictions or preferences.

Quick Summary

Flavour enhancer 631, or disodium inosinate, can be produced either from animal products like fish and meat or through a bacterial fermentation process using plant-based sugars. Its use in synergy with MSG creates a savory umami taste in many processed foods, from noodles to chips. Origin transparency is key for consumers.

Key Points

Dual Origin: Flavour enhancer 631 (disodium inosinate) can be made from either animal products (fish/meat) or plant-based sugar fermentation.
Fermentation is Modern: The modern commercial production method for E631 relies on bacterial fermentation of sugars, which is more cost-effective than animal extraction.
Vegan-Friendly Option Exists: E631 produced via fermentation is suitable for vegan, vegetarian, halal, and kosher diets, unlike the animal-derived version.
Requires Label Scrutiny: Consumers with dietary restrictions must check with manufacturers, as product labeling often does not specify whether the E631 is animal-derived or plant-based.
Umami Synergy: E631 is used alongside MSG and other glutamates to create a powerful umami effect, enhancing savoury flavours more intensely than when used alone.
Salt Reduction: The synergistic effect of E631 allows food manufacturers to reduce the overall sodium content while maintaining a strong flavour profile.
Not for All Diets: Individuals with gout or asthma and infants under 12 weeks should use caution with E631 due to potential side effects related to purine metabolism and sensitivities.

Understanding Flavour Enhancer 631

Flavour enhancer 631, also known as disodium inosinate, is a widely used food additive that boosts the umami flavour in processed foods. Umami is a savoury, brothy taste and is one of the five basic tastes. While naturally occurring in small amounts in some foods, the commercial version is produced via two main methods.

Unlike MSG, which provides umami on its own, disodium inosinate works synergistically with glutamates, intensifying the combined flavour significantly. This allows manufacturers to use less sodium while achieving a robust flavour. E631 is found in many products, including instant noodles, snack foods, processed meats, and canned soups.

The Two Main Production Methods for E631

Commercial disodium inosinate is produced in two main ways, impacting its suitability for various diets. Without clear labeling or manufacturer confirmation, the origin is often uncertain.

Animal Extraction: Historically, disodium inosinate was extracted from animal tissues like fish or pork, a method still used commercially but is more expensive.
Bacterial Fermentation: The modern method involves using genetically modified bacteria (Bacillus subtilis, Corynebacterium glutamicum) to ferment plant-based carbohydrates like sugar or tapioca starch. This cost-effective method produces a vegan-friendly product.

The Importance of Fermentation for Dietary Needs

The rise of fermentation-based production is important for vegans, vegetarians, and those following halal or kosher diets as it provides a plant-based option. While many manufacturers are transparent about using this method, it's not universal, making direct inquiry the most reliable way to confirm origin.

How E631 Enhances Flavour and Reduces Sodium

Disodium inosinate enhances savoury flavours, particularly in combination with glutamates, creating a potent synergistic effect. This allows food manufacturers to reduce salt content while maintaining appealing tastes.

Is Flavour Enhancer 631 Safe?

Regulatory bodies consider disodium inosinate safe within appropriate limits. However, caution is advised for certain individuals:

Gout sufferers: Inosinates can increase uric acid levels.
Asthma sufferers: Some individuals report adverse reactions.
Infants: Generally not recommended for those under 12 weeks.

E631 Production Methods at a Glance


Feature	Animal Extraction Method	Bacterial Fermentation Method
Source	Animal tissues (fish, meat, pork)	Plant-based sugars (e.g., tapioca starch)
Suitability	Not suitable for vegans, vegetarians, or many religious diets	Generally suitable for vegans, vegetarians, halal, and kosher diets
Cost	More expensive due to limited natural availability	More cost-effective for mass production
Process	Extraction from tissues and chemical processing	Genetically modified bacteria ferment sugars
Prevalence	Historically significant, but less common today	Dominant modern commercial production method
Transparency	Often unknown unless stated on the label or by manufacturer	Transparency is possible, but not always mandatory

Conclusion

Flavour enhancer 631 (disodium inosinate) has a dual origin: animal extraction (historically significant but less common) and bacterial fermentation of plant sugars (the dominant modern method). This distinction is crucial for consumers with dietary restrictions like veganism or specific religious practices. While fermentation provides a plant-derived option, labeling often lacks clarity, making it necessary to contact manufacturers for definitive information. E631 enhances umami flavour, particularly with MSG, allowing for reduced salt in processed foods.

Frequently Asked Questions

No, flavour enhancer 631, or disodium inosinate, can be derived from two sources: animal products like fish and meat, or through a bacterial fermentation process using plant sugars such as tapioca.

Unless the product is specifically labeled as vegan or the manufacturer explicitly states the E631 was produced via fermentation, it is impossible to tell from the ingredients list alone. The best approach is to contact the manufacturer directly or look for certified vegan products.

E631's primary purpose is to enhance the umami (savoury) flavour in foods, making them more palatable and delicious. It works synergistically with other flavour enhancers like MSG, amplifying the overall taste.

Flavour enhancer 631 is commonly found in a wide range of processed foods, including instant noodles, potato chips, snack foods, seasoned rice, soups, sauces, and cured meats.

Yes, regulatory bodies like the FDA and EFSA generally consider disodium inosinate safe for consumption within specified limits. However, individuals with gout or asthma, and infants, should be cautious.

When combined, E631 and MSG have a powerful synergistic effect. This means the flavour-enhancing effect is significantly greater than the sum of their individual effects, creating a more intense umami taste.

Yes, because of its potent flavour-enhancing capabilities, manufacturers can use less salt while still achieving a robust and appealing flavour profile in their products.