Inosinic acid

Description

Inosinic acid occurs naturally in muscle tissue and arises as a product of the decomposition of meat.

• Inosinic acid and inosinates are degraded to uric acid in the human body. Therefore, the storage of uric acid may occur, which may be problematic in the case of an already-existent pathology with regard to uric acid, such as gout.

Application

Inosinic acid is used as a flavour enhacer with a comparatively high effectiveness.

• Application primarily in soups, sauces and seasonings for the intensification and balance of meat taste.

Gene technology

Inosinic acid may be manufactured with the aid of genetically modified organisms. However, in individual cases it cannot be verified if, and to what degree, this process is exploited commercially.

Labelling: Additives that are manufactured in closed systems with the aid of genetically modified micro-organisms are not subject to labelling, provided that the additive in question has been purified and contains no micro-organisms.

In the case that the micro-organisms in question have received nutrient (substrate) from genetically modified plants, the additive remains without labelling.