Side-by-Side Comparison
Food Additives & E-Numbers
E631: Disodium Inosinate (IMP Meat Umami Synergist) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E631: Disodium Inosinate (IMP Meat Umami Synergist)
E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
E631 (Disodium 5'-Inosinate / IMP) is the sodium salt of inosinic acid, a purine nucleotide naturally found in aged beef, katsuobushi bonito flakes, and cured meats. INS 631, ADI is Not Specified, multiplying glutamate umami flavor.
E955 (Sucralose) is a chlorinated disaccharide synthesized by selective chlorination of sucrose (replacing three hydroxyl groups with chlorine atoms). INS 955, ADI is 15 mg/kg bw/day, providing 600x sugar sweetness with zero calories and full heat stability for baking.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E631 | E955 |
|
INS / Codex Number
|
INS 631 | INS 955 |
|
Functional Class
|
Flavor Enhancer (Meat Purine Umami Synergist) | Non-Nutritive High-Intensity Sweetener |
|
Acceptable Daily Intake (ADI)
|
Not Specified (Quantum Satis) | 15 mg / kg body weight per day (US FDA: 5 mg/kg) |
|
Common Target Foods
|
Instant soups, meat seasonings, potato chips, canned meat gravies, cured snacks | Protein powders, baked keto goods, sugar-free syrups, beverages, Splenda packets |
|
Dietary Compliance
|
Vegan (Bacterial Corynebacterium fermentation standard), Halal, Kosher | 100% Vegan, Halal, Kosher, Diabetic Safe, Dental Safe (Non-cariogenic) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 172.535) | EFSA Authorized / FDA Approved (21 CFR 172.831) |
|
Chemical Formula
|
C10H11N4Na2O8P · xH2O | — |
|
Primary Mechanism
|
Allosteric conformational stabilizer of human T1R1/T1R3 G-protein umami receptor heterodimer | — |
|
Relative Sweetness Index
|
— | 600x Sucrose |
|
Caloric Value
|
— | 0.0 kcal / g (Not recognized by digestive enzymes; 85% excreted unabsorbed) kcal/g |
|
Thermal Stability
|
— | Thermally stable up to 200°C (392°F) (Fully bake-stable) |
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