[4] Disodium inosinate is used as a flavor enhancer, in synergy with monosodium glutamate (MSG) to provide the umami taste.

Inosinate is naturally found in meat and fish at levels of 80–800 mg/100 g.[5] It can also be made by fermentation of sugars such as tapioca starch.

[3] However, an interview by the Vegetarian Resource Group reports that all three "leading manufacturers" (one being Ajinomoto) claims to use an all-vegetarian fermentation process.

A review of literature by an FDA committee found no evidence of carcinogenicity, teratogenicity, or adverse effects on reproduction.

[8] In 2004, disodium inosinate was proposed to be removed from the food additive list by Codex Alimentarius Commission.