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E628Flavor enhancerLow concern
Dipotassium Guanylate
In plain words
The short version
The potassium salt of 5'-GMP — sodium-free umami nucleotide.
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). The potassium load matters in patients with impaired renal function.
The detail
Produced by enzymatic hydrolysis of yeast RNA followed by isolation of guanosine-5'-monophosphate and neutralization with potassium hydroxide. The potassium analog of disodium guanylate.
Used in low-sodium savory seasonings and renal-diet products where the sodium of E627 would exceed budgets. Functionally identical umami-enhancement chemistry — synergizes with monosodium glutamate by amplifying glutamate's umami signal.
White to off-white crystalline powder. Soluble in water. Heat-stable.
Permitted globally with maximum-use limits per category.
Sources
- WHO JECFA database — Dipotassium 5'-guanylate (INS 628), 29th meeting (1985) — WHO / FAO JECFA, 1985. ADI not specified (group with guanylic acid and its salts)
- EUR-Lex — Regulation (EC) No 1333/2008 on food additives, consolidated text of 18 August 2026 (Annex II Part C, Group I) — European Union (EUR-Lex), 2026. EU authorisation with a 500 mg/kg limit for E 626–635
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.