Allervibe
E627
Disodium guanylate
A ribonucleotide flavour enhancer that sharply amplifies the umami effect of glutamates.
i Additive Details
| Is E627 Disodium guanylate safe?
It is a purine compound, metabolised to uric acid, so people with gout or high uric acid may prefer to limit it, although the quantities used in food are small next to the purines in meat, fish and beer. No specific risk has been identified for the general population. Because it works only alongside glutamate, its presence on a label usually means a glutamate is present too.
| Uses
Used in instant noodles, crisps and savoury snacks, stock cubes, soup powders, sauces and seasoning mixes. It has little taste on its own and is almost always paired with a glutamate, since the two together give far more umami than either alone, which lets manufacturers cut the amount of glutamate and salt.
| Interactions
Works synergistically with glutamic acid (E620) and its salts, in particular monosodium glutamate (E621). It is commonly sold blended in equal parts with disodium inosinate (E631) as disodium 5'-ribonucleotides (E635).
| Origin
Usually produced by bacterial fermentation of a carbohydrate substrate, or by enzymatic breakdown of yeast RNA. Guanylate also occurs naturally in dried mushrooms, especially shiitake.
| Daily Intake
No numerical ADI has been established. JECFA evaluated guanylic acid and its salts and concluded 'ADI not specified', meaning no numerical limit was judged necessary at food use levels.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E621 Monosodium glutamate (MSG) The sodium salt of glutamic acid, used to add savory umami flavor.
- E252 Potassium nitrate Saltpetre, a curing salt that slowly releases nitrite in dry-cured meat and certain cheeses.
- E620 Glutamic acid The free amino acid behind umami taste, used as a flavour enhancer and mild acid.
- E622 Monopotassium glutamate The potassium salt of glutamic acid, used as a lower-sodium umami flavour enhancer.
- E631 Disodium inosinate A ribonucleotide flavour enhancer used with glutamates to multiply the umami effect.
- E310 Propyl gallate A synthetic antioxidant, the propyl ester of gallic acid, used to stop fats and oils turning rancid.
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