Origin
Inosine monophosphate is formed as a metabolic product in all living organisms. E 630 is the phosphate ester of inosine and belongs to the purines, i.e., chemically speaking, it belongs to uric acid. For use in industrial food production, E 630 is produced chemically with the help of bacteria. Genetically modified microorganisms may also be used.
Usage
E 630 is frequently used as a flavor enhancer in many foods because it is generally permitted for all foods without restriction. However, E 630 may only be used up to a maximum amount of 500 mg/kg. E 630 can be found in snacks, spices, sauces, soups, ready meals, meat and vegetable products. Often, E 630 is also used together with other flavor enhancers, such as glutamates, to further enhance the effect of glutamate.
Risks
Inosine monophosphate is generally considered safe for the human organism. However, since E 630 is metabolized like uric acid, people with a high uric acid level should avoid foods containing this food additive because an elevated uric acid level can lead to gout.