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
Disodium guanylate or disodium 5′-guanylate, a
flavor enhancer with the European food additive
ACIDULENTS EMULSIFIERS PRESERVATIVES THICKENERS SWEETENERS 
number E627. It is a kind of nucleotide and
usually
MORE  added with another flavor enhancer

disodium inosinate (E631) in food and the


combination is known as disodium 5′-
ribonucleotides (E635), which is an MSG
substitute. 

How is it made?
It is the organic disodium salt of guanylic acid
powder or granular, the manufacturing processes
are similar with that of producing disodium
inosinate. Here are two methods: 

One process starts from sugar fermentation to

obtain guanosine and subsequently react with
phosphoryl chloride and then neutralize with
NaOH. Following is the reaction equation of
guanosine and phosphoryl chloride.

It can also be made from yeast extract.


 ACIDULENTS EMULSIFIERS PRESERVATIVES THICKENERS SWEETENERS 

MORE 

Properties
Other GMP or Disodium guanylate-5′-
names monophosphate

CAS 5550-12-9
number

Chemical C10H12N5Na2O8P
formula

Molecular 407.19 (anhydrous)

weight

Solubility Soluble in water, 1:4; sparingly soluble

in ethanol, practically insoluble in
ether.

Stability
It has a strong water absorption, it can
absorb 30% water if put in the humidity
70%. Decompose around 250 degree.


Structure
 ACIDULENTS EMULSIFIERS PRESERVATIVES THICKENERS SWEETENERS 

MORE 


From Wikepedia

What are the uses?

Disodium 5′-guanylate is a flavor enhancer that
can be used in many processed foods to
strengthen the umami taste or generate a savory,
meaty, or broth-like taste, commonly by the
combination with MSG or conjunction with
disodium inosinate.

Its flavor-enhancing power is around 2 times of

disodium 5′-inosinate.

The common applications include instant

noodles, snack food, potato chips, sauces, tinned
vegetables, cured meats and so on.

With MSG
It has a significant flavor synergy with
monosodium glutamate (MSG) to provide umami
taste. 

MSG Substitute
It can be used in food as an MSG replacement
when combined with disodium inosinate. The

mixture is called disodium 5 ribonucleotides or
I+G.
ACIDULENTS EMULSIFIERS PRESERVATIVES THICKENERS SWEETENERS 

The following foods may contain it with

MORE 
maximum levels (as guanylic acid) from 500
mg/kg to not specific (1): 

Dairy products 
Fats and oils 
Edible ices 
Fruit and vegetables 
Confectionery 
Cereals and cereal products 
Bakery wares 
Meat 
Fish and fisheries products 
Eggs and egg products 
Sugars, syrups, honey and table-top sweeteners 
Salts, spices, soups, sauces, salads and protein
products 
Beverages
Seasonings and condiments

Is disodium guanylate safe to

eat?
Yes, its safety


when used as a food additive has
been approved

by the U.S. Food and Drug
Administration (FDA), European Food Safety
Authority (EFSA),  Joint FAO/WHO Expert
Committee on Food Additives (JECFA), as well as
other authorities.  
FDA
FDA claimed disodium
ACIDULENTS EMULSIFIERSguanylate is a direct
PRESERVATIVES food
THICKENERS SWEETENERS 

additive that may be safely used as a flavor

MORE 
enhancer in foods. (2)

EFSA
Disodium guanylate (E627) is listed in
Commission Regulation (EU) No 231/2012 as an
authorised food additive and categorized as
“additives other than colours and sweeteners” (3)

Safety assessment
Published in March, 2017: EFSA has not
previously assessed it as a food/feed additive but
sourced the data from the Scientific Committee
for Food (SCF) and JECFA. (4)

Published in Oct, 2018: Like disodium inosinate,

its usage level in food and beverages needs to be
re-valuated. (5)

UK Food Standards Agency

Categorized in “Others” (6)

Food Standards Australia New

Zealand 

It is anapproved ingredient in Australia and New

Zealand with the code number 627. (7)

JECFA 
Functional class: Food additives: flavor enhancer.
(8)
ACIDULENTS EMULSIFIERS PRESERVATIVES THICKENERS SWEETENERS 

Acceptable daily intake: ADI “not specific” was

MORE 
set in 1993. (9)

What are the Possible Side
Effects?
It is common that sometimes consumers have
concerns if disodium guanylate is bad for our
health and what are the dangers. It is generally
considered safe and almost has no reported side
effects. From the report of JECFA in 1993, no
caused carcinogenicity, teratogenicity,
genotoxicity, adverse effects on reproduction,
and short and long term toxicity.(10).

Is it safe for pregnant?

It is generally safe but better consult your doctor.

Frequently asked questions

Is GMP Natural?
Yes, it is a natural flavor enhancer widely
presented in animal and plant tissues. It has a
high content


in mushrooms and with a strong
mushroom
flavor. It can also be naturally found

in sardines and yeast extract. 

Is GMP Vegan?

Yes, disodium 5′-guanylate is vegan if produced
in the above two methods as the raw material
ACIDULENTS EMULSIFIERS PRESERVATIVES THICKENERS SWEETENERS 
guanosine and manufacturing process without
the use of animal matter or products derived
MORE

from animal origin. As a food ingredient, it is


considered vegan and suitable to add to the diet
of vegetarians.

However, it may also be derived from animal

sources which is stated in an early study in 1988
that said guanylic acid (sodium guanylate) may
came from animal sources (11). So vegetarians
should avoid if it is made in this way. 

Is GMP Halal?
Yes, it is generally recognised as halal as it is
permitted under the Islamic Law and fulfill the
conditions of Halal. And we can find some
manufacturers certificated with MUI halal.

Is GMP Kosher?
Yes, it is kosher pareve. E627 has met all the
“kashruth” requirements and can be certified as
kosher.

Is GMP

Gluten

free?

Yes, it is gluten free or without gluten as it

complies with the FDA’s definition of gluten free,
that it does not contain wheat, rye, barley, or
crossbreeds of these grains.

Conclusion
Now you may EMULSIFIERS
ACIDULENTS have a good PRESERVATIVES
knowledge of the
THICKENERS SWEETENERS 

flavour enhancer – disodium guanylate (E627),

MORE 
from its production, uses, approved safety,
possible side effects and some FAQs such as is it 

vegan, gluten free, synthetic or natural.

What kinds of food packaging have you found

this ingredient in? Let me know in the comments.

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James Han
Founder of FoodAdditives.net: I major
in pharmaceutical in university and
have been selling food additives since
2012. I would like to help readers
expand their knowledge of
ingredients in their food.

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BernardAntet

Thank you very much for the information provided

I’m very impressed

SEPTEMBER 21, 2020

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