Is E631 halal?

What is E631?

The sodium salt of inosinic acid, a natural compound that builds up in meat and fish after slaughter or catch. Industrially it is made mainly by fermentation with bacteria, or by breaking down RNA, usually from yeast, and then purified and crystallised.

Why it's marked “Depends on the source”

Fermentation and yeast-based versions raise no halal issue. Because inosinate occurs naturally in meat and fish, it can also be extracted from them, and a label reading only E631 does not show the source. Meat from non-halal animals would be the concern; fish matters mainly to vegetarians.

How to check the label

Look for a halal certificate from a recognised body, or a vegetarian or vegan mark, which rules out meat sources. You can also ask the manufacturer whether the flavour enhancers are made by fermentation.

Where you'll find it

• instant noodles
• crisps and snacks
• stock cubes
• soups and sauces
• seasoning mixes

Good to know

• Often paired with disodium guanylate (E627); the roughly equal mix of the two is sold as E635.
• EFSA collected data in 2023 and 2024 to re-evaluate all ribonucleotide additives, E626 to E635, under the EU re-evaluation programme.

Similar additives

• E627 Disodium guanylate Depends on the source
• E635 Disodium 5′-ribonucleotides Depends on the source
• E640 Glycine Depends on the source
• E621 Monosodium glutamate (MSG) Generally halal
• E160a Carotenes (beta-carotene) Depends on the source
• E304 Ascorbyl palmitate Depends on the source

See all 89 E-numbers in the halal checker

This list describes where additives usually come from. It isn't a religious ruling, and manufacturers can change their sources. Last reviewed: 14 October 2026.

Sources

1. EU additive specifications, Regulation (EU) No 231/2012 (E 631)
2. EFSA opinion on disodium 5'-inosinate made by fermentation (2020)
3. EFSA call for data to re-evaluate ribonucleotides E 626-635

Frequently asked questions