Used as a flavor enhancer in the food industry, particularly in savory products like soups, sauces, and instant noodles. It intensifies umami taste when combined with monosodium glutamate (MSG), improving overall palatability. Commonly found in seasoning blends and processed foods to boost natural flavors without adding significant sodium. Also utilized in some pharmaceutical formulations as an excipient or nutrient supplement due to its role in RNA metabolism. Stable under normal storage conditions and compatible with a wide range of food matrices.