Re: sodium inosinate
For clairification purposes, there is certainly no advantage other than aiding taste in foods. And who really NEEDS that, ya know?
Anyways, you have to be careful when you see sodium inosinate on an ingredient list. These aren't generally bad compounds. Disodium inosinate is the sodium salt of inosinic acid. You could have dipotassium inosinate, calcium inosinate, magnesium inosinate, etc. There can be a lot of different salts. Disodium is chosen because it is probably more soluble and easier to make. It is expensive though, which will lead more to the discussion.
On the other end, you have Disodium guanylate, which is the sodium salt of gyanylic acid. Same rules apply.
Because Disodium inosinate is expensive, manufacturers mix in Disodium guanylate, which is cheaper. The combination is sometimes called disodium-5(prime)-ribonucleotides. However, what you don't normally know is that a manufacturer can say "disodium inosinate" and it is actually the compound just mentioned.
Now, check this out. Glutamic acid can also be used in synergy with disodium inosinate. The monosodium salt of glutamic acid is yes, MSG (monosodium glutamate). Pay attention to this. Glutamic acid occurs naturally in some foods, however; they exploit that and if there is MSG added but glutamic acid already present, they can actually count them one in the same and just say glutamic acid, even though there is MSG.
With that in mind, disodium inosinate is not bad in itself at all. There have been many non-clinical studies done with no toxicological effects present. Besides that, it's expensive and they don't add much at all to your food. However, as you can see, with the wording allowable by the FDA, what do they really mean when they say "sodium inosinate"?
Just some food for thought.