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E626Flavor enhancerLow concern
Guanylic Acid
In plain words
The short version
The free-acid form of the umami nucleotide — the parent of disodium and dipotassium guanylates.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
ADI not specified (combined nucleotides). Endogenous purine nucleotide. May modestly raise uric acid in susceptible individuals (gout); the dietary contribution is small compared with high-purine foods.
The detail
Produced by enzymatic hydrolysis of yeast RNA, followed by chromatographic separation of the guanosine fraction. The natural umami nucleotide of dried mushrooms, particularly shiitake.
Less common than the sodium salt (E627) — when used, primarily in dry seasoning blends where the free-acid form is paired with bicarbonate for in-situ salt generation, or in low-sodium formulations.
White to off-white crystalline powder. Sparingly soluble in water (more soluble as the sodium salt). Heat-stable.
Permitted globally with maximum-use limits per category.
Sources
- WHO JECFA database: 5'-Guanylic acid (INS 626), group ADI not specified (29th meeting, 1985) — WHO / FAO Joint Expert Committee on Food Additives, 1985. ADI not specified (group with its salts)
- EU: Commission Regulation (EU) No 1129/2011 establishing the Union list of food additives (Annex II to Reg. 1333/2008), as adopted — European Union (Publications Office), 2011. EU maximum-use limit
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.