Disodium 5'-guanylate

About

What it is and where it shows up.

Disodium 5'-guanylate is a nucleotide-based flavour enhancer (umami potentiator) derived from guanosine monophosphate (GMP), a purine nucleotide found naturally in many foods. It is widely used in processed foods, soups, snack seasonings, and instant noodles, frequently in combination with MSG (E621) and disodium inosinate (E631) to synergistically amplify savory taste.

Safety summary

The regulatory and scientific consensus.

JECFA (WHO/FAO) evaluated disodium guanylate in 1974 and 1993 and established a group ADI of 'not specified' for guanylic acid and its salts, indicating no significant safety concern at typical dietary exposure levels. However, as a purine nucleotide, it is catabolised to uric acid in the body, making it contraindicated for individuals with gout or hyperuricaemia. It is prohibited in foods intended for infants and young children under EU law, and those with renal impairment should also exercise caution.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Authorised as a flavour enhancer under Regulation (EC) No 1333/2008, as amended by Commission Regulation (EU) No 1129/2011; listed under 'additives other than colours and sweeteners', Group I, maximum 500 mg/kg in applicable food categories. Prohibited in foods for infants and young children (Regulation EU No 609/2013). Currently subject to ongoing EFSA re-evaluation (2024 working group).source
Food Standards Agency (FSA) / Food Standards Scotland (FSS) (United Kingdom)	Approved	Approved as E627 under assimilated Regulation (EC) No 1333/2008 and (EU) No 231/2012 retained in Great Britain law post-Brexit.source
FDA (Food and Drug Administration) (United States)	Approved	Regulated as a miscellaneous food additive (MISC, REG/FS) at GMP levels under 21 CFR 172.530; permitted in canned vegetables (Part 155) as a flavour adjunct.source

Who should approach with care

Whose guidance would steer them away.

Gout — Disodium guanylate is a purine nucleotide catabolised to uric acid; consumption raises serum urate levels and can precipitate or worsen acute gout attacks.

Infants — Prohibited in foods for infants and young children under EU Regulation No 609/2013, as immature kidneys cannot efficiently process the purine load from guanylate catabolism.

Kidney Disease — Purine catabolism of guanylate to uric acid may exacerbate renal impairment or uric acid nephropathy in individuals with pre-existing kidney disease.

Other — Typically derived from yeast extract, fish, or meat; individuals following strict vegetarian or vegan diets should verify the source of E627 on a product-by-product basis.

Research citations

The sources behind this verdict.

1FDA. FDA Food Additive Status List — Disodium guanylate (21 CFR 172.530). fda.gov
2other. PubChem Compound Summary: Disodium 5'-guanylate (CID 135414246). pubchem.ncbi.nlm.nih.gov
3EFSA. Safety and efficacy of a feed additive consisting of disodium 5'-guanylate produced with Corynebacterium stationis KCCM 10530 and Escherichia coli K-12 KFCC 11067 for all animal species (CJ Europe GmbH), 2021. pmc.ncbi.nlm.nih.gov
4other. Commission Regulation (EU) No 1129/2011 — Establishing the Union List of Food Additives (Annex II to Regulation (EC) No 1333/2008), 2011. eur-lex.europa.eu
5WHO. JECFA evaluation: disodium 5'-guanylate (Chemical No. 822) — Group ADI 'Not Specified' for guanylic acid and its calcium, disodium and dipotassium salts, 1993. apps.who.int

Independently researched5 citations