Guanylic acid
A potent and generally safe flavor enhancer. Vegans should verify its source.
- Category
- Flavour enhancers
- Vegan
- maybe
- Vegetarian
- maybe
What it is
An acid derived from RNA that provides a powerful umami flavor, often paired with glutamates.
How it is used in food
A powerful umami enhancer that works synergistically with glutamate (MSG), multiplying savory taste intensity so manufacturers can use less total flavoring and less sodium.
Commonly found in- Instant noodles
- Canned soups
Health and safety
Metabolized into purines, so individuals with gout should be cautious.
Evaluated by JECFA and the EU Scientific Committee on Food, which found no safety concerns at dietary levels and set no numerical ADI ('ADI not specified'). It is metabolized like natural dietary purines.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E626
Worth knowing
Guanylic acid (GMP) occurs naturally at high levels in dried shiitake mushrooms, which is why they are so prized as an umami base in Japanese dashi broth.
Conclusion
A potent and generally safe flavor enhancer. Vegans should verify its source.
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Open the appEntry last reviewed 2026-07-28.
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