Disodium guanylate, also known as sodium 5′-guanylate and disodium 5′-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate (GMP). It also known as disodium 5′-guanylate, is a food additive used primarily as a flavor enhancer. It is commonly used in conjunction with glutamic acid. It is often found in combination with monosodium glutamate (MSG) and disodium inosinate, enhancing the umami (savory) taste in food products.
As it is a fairly expensive additive, it is usually not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5′-ribonucleotides. Disodium guanylate is produced by fermentation. It is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
Properties
- IUPAC Name: Disodium 5′-guanylate
- Molecular Formula: C10H12N5Na2O8P
- Molar Mass: 407.18 g/mol
- Appearance: White to off-white crystalline powder
- Solubility: Soluble in water
- E Number (EU additive code): E627
- Taste: Strong umami flavor
- Stability: Stable under normal food processing conditions
- Melting Point: Decomposes before melting
Sources and Production
Natural Sources:
- Found naturally in fish, mushrooms, and some yeasts
- Present in nucleic acids of living cells (as a derivative of guanosine monophosphate or GMP)
Commercial Production:
- Usually derived from yeast extract or fermentation of sugar-containing substrates using microorganisms
- Can be synthesized from guanosine monophosphate (GMP) by neutralization with sodium salts
Common Occurrence in Foods
Disodium guanylate is not usually used alone, due to cost; instead, it’s combined with MSG or disodium inosinate for synergistic flavor enhancement.
Common food items containing disodium guanylate:
- Instant noodles
- Snack foods (e.g., flavored chips)
- Canned soups and stews
- Sauces and gravies
- Seasoning blends
- Processed meats
Application
Disodium guanylate (E627) is a flavor enhancer commonly used in processed foods. It is the disodium salt of guanylic acid and belongs to the class of nucleotides. It enhances umami taste and is often used with monosodium glutamate (MSG) for a synergistic effect. Found in snacks, instant noodles, soups, and canned foods, it is generally recognized as safe (GRAS) by regulatory bodies.
Health and Safety
Generally recognized as safe (GRAS) by the FDA when used in typical amounts. Not suitable for people with gout or purine sensitivity, as it is a purine derivative and may increase uric acid levels. People sensitive to MSG may also experience similar reactions with disodium guanylate, especially when used together.
