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E627Flavor enhancerLow concern
Disodium Guanylate
In plain words
The short version
A ribonucleotide flavor enhancer — multiplies umami with MSG; one of the two components of E635.
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
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.
The detail
Naturally present in dried fish, mushrooms (especially shiitake), and meat extracts. Commercially produced by bacterial fermentation.
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.
White crystalline powder, soluble in water. Activates umami receptors and amplifies the response to glutamate.
Permitted globally with maximum levels per product category.
Sources
- JECFA evaluation summary — Disodium 5'-guanylate (INS 627), ADI not specified (1993) — WHO/IPCS INCHEM (JECFA), 1993. ADI 'not specified'
- 21 CFR 172.530 — Disodium guanylate — US eCFR (Office of the Federal Register / FDA), 2026. US authorisation as flavor enhancer
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.