A flavour enhancer derived from inosine monophosphate, typically produced from meat or fish — though synthetic and yeast-based versions exist. It amplifies savoury, umami taste without adding much flavour on its own. Usually combined with MSG (E621) for a stronger effect. Found mostly in instant noodles, crisps, and seasoning blends. Considered safe by EFSA and FDA at typical food levels. People with gout should be cautious — it's a purine compound that can raise uric acid levels.
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