Sodium inosinate is the sodium salt of inosinic acid, a flavour enhancer used to boost savoury taste, known in Europe as E631. It occurs naturally in meat and fish, where it contributes to their savoury depth, and the manufactured form, produced by fermentation, is added to soups, snacks, sauces, and processed meats. It works synergistically with monosodium glutamate: together they amplify umami far more than either alone, which is why they are often paired in seasoning blends. People with gout are advised to limit it, since it metabolises to uric acid. Like its flavour-enhancing cousins, it is safe within legal limits and largely invisible, doing its work behind the bold flavours it lifts.