Disodium Guanylate
The short version
A ribonucleotide flavor enhancer — multiplies umami with MSG; one of the two components of E635.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Naturally present in dried fish, mushrooms (especially shiitake), and meat extracts. Commercially produced by bacterial fermentation.
How it's used
Used to amplify umami flavor when combined with glutamate — about 50–100 times more potent at producing the umami response than MSG alone when synergized. Common in instant noodle seasonings, snack chips, and savory mixes.
Safety profile
No ADI specified. Generally safe at food levels. Like other ribonucleotides, not recommended for infants under 12 weeks; some sources advise gout patients to limit intake since these are purine compounds.
Physical & chemical properties
White crystalline powder, soluble in water. Activates umami receptors and amplifies the response to glutamate.
Regulation worldwide
Permitted globally with maximum levels per product category.
Educational information only. Not medical or dietary advice.