Disodium guanylate E627 is an organic chemical compound that can be isolated from natural sources, such as seaweed. It is used in a variety of foods and is generally considered safe for human consumption by the US Food and Drug Administration. ( 1)
For centuries, Chinese cuisine has included extracts from seaweeds. Some of these extracts are used as a food seasoning. However, the most common byproduct of seaweed extract production is sodium alginate. This article will look at its source, uses in food, safety concerns, and some studies.
What is disodium guanylate?
Disodium guanylate is a food additive that has the same function as monosodium glutamate (MSG) but is not as well known. It is sometimes used as a flavor enhancer in foods and beverages, especially in Asian cuisine.
Disodium guanylate is a sodium salt of 5-guanyl-L-glutamic acid; that is, it is the product of glutamic acid and sodium carbonate. Disodium guanylate is produced by fermentation using bacteria such as Escherichia coli or Bacillus subtilis. Its CAS number is 617-45-8 and its common name is disodium 5-guanyl L-glutamate.
Disodium guanylate was approved for use in the United States in 1963 by the FDA as an ingredient in certain foods and beverages. It can be found in many types of Asian dishes, including Chinese stir-fries and ramen noodles, as well as some potato chip brands (although it’s not clear if this ingredient is added to those chips or if they naturally contain it).
The flavor-enhancing properties of disodium guanylate are similar to those of MSG: both can make food taste savory.
Disodium guanylate chemical formula
Disodium guanylate has the chemical formula C10H12N5Na2O8P and a molecular weight of 349.14 g/mol.
Disodium 5 guanylate
Disodium 5 guanylate, also known as disodium guanylate, is an organic compound that is used in a variety of food products. It is made from the amino acid L-glutamic acid and the mineral monosodium salt (Na+). Disodium 5 guanylate is used in a variety of foods including cheese, meat products, and processed meats such as pizza toppings. It can also be found in soups and sauces.
Disodium 5 guanylate has many benefits for food manufacturers. First, it helps to improve the taste and texture of products that contain it by enhancing flavor, increasing saltiness, and improving mouthfeel. Second, it allows manufacturers to reduce the amount of sodium in their products without sacrificing taste or texture. Finally, it can be used to extend shelf life because it inhibits the growth of bacteria that cause spoilage.
How is disodium guanylate made?
Disodium guanylate is a common food additive that is used to enhance the flavor of food. It is often found in processed meat products and certain beverages. The main ingredient in disodium guanylate is the amino acid known as L-glutamic acid. The production process for disodium guanylate involves the fermentation of sugar, which has been extracted from molasses or sugar beets.
The first step in making disodium guanylate is to convert L-glutamic acid into L-glutamate using bacterial fermentation. This conversion is done by adding a strain of bacteria known as Brevibacterium lactofermentum to the molasses or sugar beet juice. After the reaction has been completed, the resulting liquid is then purified using distillation processes and then filtered through activated carbon filters to remove any remaining impurities.
The next step in making disodium guanylate involves mixing L-glutamic acid with sodium bicarbonate (baking soda) and water in order to create an alkaline solution that will neutralize the acidity of the solution produced during fermentation. Then, another strain of bacteria known as Pseudomonas putida is added in order to convert this alkaline solution into L-glutamate mon.
Disodium guanylate can be produced from glucose by fermentation by bacteria such as Bacillus Brevis or Micrococcus luteus.
|Other names||GMP or Disodium guanylate-5′-monophosphate|
|Molecular weight||407.19 (anhydrous)|
|Solubility||Soluble in water, 1:4; sparingly soluble in ethanol, practically insoluble in ether.|
|Stability||It has strong water absorption, it can absorb 30% of water if put in a humidity 70%. Decompose around 250 degrees.|
Disodium guanylate structure
What is disodium guanylate used for?
Disodium guanylate is an amino acid that is used as a flavor enhancer in the food industry. It has a taste similar to sweet meat and is often found in processed foods, such as breads, soups and salad dressings. It also has medical uses, including helping with sleep disorders, depression and memory loss.
Disodium guanylate in food
Disodium guanylate is an amino acid that is widely used as a flavor enhancer. It occurs naturally in some foods, but it can also be manufactured from glucose and citric acid. It’s used widely in processed food products, including frozen vegetables, canned tuna and other canned seafoods, ice cream, chocolate milk drinks and many others.
Disodium guanylate may enhance the flavor of foods by boosting the taste associated with monosodium glutamate (MSG). It’s also used to increase the protein content of foods like canned tuna and chicken broth.
People who have phenylketonuria should avoid consuming disodium guanylate because it contains phenylalanine — an amino acid found in protein that must be avoided by people with this condition.
Disodium guanylate is a flavor enhancer that is often used in conjunction with monosodium glutamate (MSG) to enhance the umami taste.
The compound can be used as an alternative to MSG in food when combined with disodium inosinate. This mixture is commonly called disodium 5 ribonucleotides, or I+G.
In the following foods, maximum levels (as guanylic acid) range from 500 mg/kg to not specific:
- Dairy products
- Fats and oils
- Edible ices
- Fruit and vegetables
- Cereals and cereal products
- Bakery wares
- Fish and fisheries products
- Eggs and egg products
- Sugars, syrups, honey, table-top sweeteners
- Salts, spices, soups, sauces, salads, protein products
- Seasonings and condiments
Disodium guanylate medical uses
Disodium guanylate is commonly used by people who have trouble sleeping due to insomnia or other sleep disorders, such as restless legs syndrome (RLS). It also helps people with narcolepsy, which is a condition where a person falls asleep suddenly at any time of day without warning.
In addition to its role in helping with sleep problems, disodium guanylate has been found to improve memory and cognition in people with Alzheimer’s disease (AD). Research shows that this amino acid may be able to boost brain activity by increasing the amount of GABA (gamma-aminobutyric acid), which is an inhibitory neurotransmitter that causes neurons in the brain to slow down or stop firing altogether.
Disodium guanylate may also help relieve symptoms associated with depression by increasing levels of serotonin — a chemical messenger that carries signals between nerve cells — in the body.
Is disodium guanylate safe?
There is no doubt that its safety as a food additive has been approved by the United States Food and Drug Administration (FDA), the European Food Safety Authority (EFSA), the Joint FAO/WHO Expert Committee on Food Additives (JECFA), as well as other authorities.
The FDA claims disodium guanylate is a direct food additive that may be used as an additive to enhance flavors. ( 2)
In Regulation (EU) No 231/2012, disodium guanylate (E627) is listed as an authorized food additive and is categorized under “additives other than colors and sweeteners.” ( 3)
Published in March 2017: It has not been assessed by EFSA as a food/feed additive, however, EFSA sourced its data from the Scientific Committee for Food (SCF) and the Joint European Committee for Animal Feeds (JECFA). ( 4)
Published in Oct 2018: As with disodium inosinate, its level of use in food and beverages needs to be re-evaluated. ( 5)
UK Food Standards Agency
The item is categorized as “Others” ( 6)
Food Standards Australia New Zealand
In Australia and New Zealand, it has the code number 627, which identifies it as an approved ingredient. ( 7)
Functional class: Food additives: flavor enhancer. ( 8)
Acceptable daily intake: In 1993, ADI “not specific” was established. ( 9)
What are the benefits of disodium guanylate?
Disodium guanylate is a food additive that has a hot, spicy taste. It is used as a flavor enhancer in many foods and beverages, including frozen meals, instant noodles, soups, sauces, and seasonings.
Disodium guanylate contains no calories or carbohydrates. In addition to flavor enhancement, the Food and Drug Administration (FDA) recognizes it as an antioxidant and antimicrobial agent. Antioxidants help prevent cell damage caused by oxidation, while antimicrobials kill bacteria and other microorganisms that cause food spoilage.
Disodium guanylate occurs naturally in certain foods such as soybeans and parmesan cheese. It can be also produced synthetically from nucleotides — compounds found in DNA and RNA — through fermentation with bacteria. Food manufacturers use this synthetic version to preserve their products because it acts quickly at low levels of 1-2%.
Disodium guanylate is approved for use in meat products like ham slices, chicken nuggets, and frankfurters; snack foods like potato chips; seafood products like imitation crab meat; dairy products like processed cheese spreads; canned vegetables like creamed corn; soups like tomato soup;
What are the side effects of disodium guanylate?
Disodium guanylate is an amino acid that is used as a flavor enhancer. It’s found naturally in seaweed and shellfish, but it’s also manufactured by food manufacturers to enhance the flavor of foods, such as salad dressings, soups, sauces, meat products and fish.
Disodium guanylate is considered generally safe and has few side effects. However, as with any food additive or supplement, you should talk with your doctor about the potential risks before using disodium guanylate.
Disodium guanylate side effects
The most common side effects of disodium guanylate are:
- allergic reactions, such as rash or itching (urticaria)
- abdominal pain
- breathing difficulty (bronchospasm)
- chest pain
- difficulty swallowing (dysphagia)
- dizziness or lightheadedness
Is disodium guanylate safe for pregnant?
Disodium guanylate has no known adverse effects on health in general, but there hasn’t been enough research to determine whether it’s safe for pregnant women or nursing mothers.
Some sources say it’s safe if you only consume small amounts of foods containing disodium guanylate while pregnant or nursing. However, there may be risks associated with consuming too much of this substance during pregnancy or while breastfeeding because it can cause diarrhea in some people — especially if they have allergies or sensitivities to food additives like monosodium glutamate (MSG).
If you’re concerned about consuming disodium guanylate during pregnancy or lactation, you should avoid eating canned soups that contain this additive until more information is available about its safety for pregnant women and nursing mothers.
Differences between disodium inosinate and guanylate
The two ingredients are very similar and they both have a similar function, but they are not interchangeable. Disodium inosinate is an aromatic sodium salt that is used as a flavor enhancer. It is used in conjunction with monosodium glutamate (MSG) to achieve a savory taste in foods.
Guanylate is an amino acid that is found naturally in many foods including fish, shellfish, poultry and meat. It can be synthesized as well, but it is not as stable as the natural version of this ingredient.
The primary difference between disodium inosinate and guanylate is their chemical makeup. Guanylate is an amino acid that serves as a building block for proteins in living organisms such as bacteria, fungi, and plants. Its name comes from the Latin word “guanosus” meaning “sea foam” because it was first discovered by German chemist Julius Thomsen in 1847 during his research of sea sponges.
Guanylate has been shown to help increase athletic performance by increasing the amount of oxygen available to muscles.
Differences between disodium inosinate and disodium guanylate
The differences between disodium inosinate and disodium guanylate are that they are both flavor enhancers, but they are different in their chemical structure, taste, and origin.
Disodium guanylate is a naturally occurring amino acid found in meats, fish, and vegetables. It is used as a flavor enhancer in many foods to create the impression of meatiness or savory umami flavors. Food companies use it to improve the taste of products that do not contain enough natural MSG to achieve this effect on their own. It can also be used in conjunction with other flavors such as monosodium glutamate (MSG).
Disodium inosinate is another type of amino acid that has similar flavor-enhancing properties as disodium guanylate. However, it is more commonly used in combination with monosodium glutamate (MSG) to produce umami flavors. Disodium inosinate is produced by combining sodium ions with the free amino acid inosine which produces an ionically bound compound that can then be added to food products to enhance their taste.
Both flavors will give foods a rich umami flavor that is similar to meat or cheese. The difference between them lies in their chemical structure and where they come from.
Disodium guanylate vs MSG
Disodium guanylate is a food additive used to enhance the savory taste of food. It is often found in Chinese cooking and in products such as instant noodles and seasonings. Disodium guanylate is a flavor enhancer that works by increasing the overall level of glutamates present in foods.
Disodium guanylate is used in processed meat products, snack foods, and soups. In addition to its flavor-enhancing properties, it has been found to be useful in lowering blood pressure and improving circulation.
MSG (monosodium glutamate) is a flavor enhancer commonly used in Chinese cooking and other Asian cuisines. It is added to enhance the natural flavors of foods, particularly meats and vegetables. MSG can also be used as an ingredient in some canned goods such as tomato sauce or soup broth where it helps retain moisture during storage.
MSG contains free glutamate ions which are absorbed by your body along with sodium ions from table salt (sodium chloride). Glutamate can be produced naturally by your body but sometimes not enough for certain conditions like migraines which can be relieved by taking more glutamic acid through food sources like cheese or soy sauce since they contain high amounts of glutamate and although not technically considered MSG.
Where to buy disodium guanylate?
You can find disodium guanylate at many grocery stores, but it is usually located in the spice aisle rather than with other seasonings or other food additives. You may also find it at health food stores, but this depends on the store’s inventory.
You will most likely find disodium guanylate online(Amazon, eBay) if you cannot find it in your local stores. The best place to buy disodium guanylate is from online retailers who specialize in selling spices and flavorings for cooking or baking. These companies will often offer discounts when you purchase large amounts of the product or when you subscribe to their mailing list or monthly newsletter.
Frequently asked questions
Is disodium guanylate natural?
Yes, disodium guanylate is a naturally occurring amino acid that is found in many foods, as well as in the human body. It’s also created by a lab process that includes combining glucose and glutamic acid.
Is disodium guanylate vegan?
Yes, disodium guanylate is vegan.
Disodium guanylate is a flavor enhancer that can be found in many foods, including some vegan products. It is made from seaweed and not from animal products.
Is disodium guanylate halal?
Yes, disodium guanylate is a halal ingredient and can be consumed by Muslims. Disodium guanylate is derived from seaweed, which is a plant-based source. It may be used in some food products as a flavor enhancer or meat tenderizer.
Is disodium guanylate kosher?
Yes, disodium guanylate is kosher. It’s a salt of a carbohydrate that occurs naturally in some fruits, including strawberries. It’s also used as a food additive, and it’s typically found in processed meats like bacon and ham.
Is disodium guanylate gluten free?
Yes, disodium guanylate is gluten free. Gluten is a protein found in wheat, rye, and barley. It’s also present in many processed foods that use these grains as ingredients. If you’re on a gluten-free diet, you need to avoid foods with gluten in them.
Disodium guanylate is not made from wheat or any other grain and does not contain any gluten. Therefore, disodium guanylate is safe for people with celiac disease or non-celiac gluten sensitivity to consume.
Is disodium guanylate MSG?
No, disodium guanylate is not MSG. It’s a naturally-occurring amino acid that occurs in a variety of foods, including mushrooms, asparagus, and fish.
Disodium guanylate is E number 627, and a food additive that is considered by many to be natural. Disodium guanylate is produced in China, Japan, and Europe. It is used as a flavor enhancer in seafood, soups, sauces, seasonings, and vegetable products. The food grade version of this chemical is generally recognized as safe by the US Food and Drug Administration (FDA).
However, although it can be found naturally in some vegetables and some types of fish like mackerel or eel, the food additive product that you find added to your foods should not be confused with the natural substance.