Dipotassium Guanylate
The short version
The potassium salt of 5'-GMP — sodium-free umami nucleotide.
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
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.
How it's used
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.
Safety profile
ADI not specified (combined nucleotides). The potassium load matters in patients with impaired renal function.
Physical & chemical properties
White to off-white crystalline powder. Soluble in water. Heat-stable.
Regulation worldwide
Permitted globally with maximum-use limits per category.
Educational information only. Not medical or dietary advice.