Disodium guanylate

What it is

Disodium guanylate (E627) is a nucleotide. Like its sibling Disodium inosinate (E631), it is a powerful flavour enhancer that provides a deep, savoury, meaty "umami" taste.

How it is used in food

Combined with MSG it tastes up to 30× stronger than either alone.

• Instant noodles and ramen seasoning
• Flavoured crisps and snacks
• Canned soups and gravies
• Bouillon cubes

Health and safety

People with gout are advised to limit purine-rich additives like this.

E627 is almost never used by itself. It is extremely expensive compared to MSG (E621). However, when mixed with MSG, it creates a massive synergistic effect, multiplying the umami flavor exponentially so manufacturers can use far less MSG overall.

A nucleotide that multiplies umami.

Regulatory status

Identification on labels

E-number

E627

Also printed asGMP · Sodium guanylate

Alternatives to this additive

• Yeast extract — Provides the exact same umami nucleotides naturally, without requiring an E-number on the label.

How it is made

Historically extracted from dried fish or seaweed, almost all modern E627 is produced via the bacterial fermentation of carbohydrates.

1. Fermentation — Bacteria ferment sugars into nucleotides, which are then isolated and neutralized with sodium.

Worth knowing

Derived from yeast or fish.

Conclusion

It is highly safe for the general population. However, because it is a nucleotide, the body breaks it down into purines (which turn into uric acid). Therefore, people with gout or uric acid kidney stones are often advised to avoid it.

References

• EFSA Safety Assessment