PRODUCTS

DISODIUM GUANYLATE

Disodium guanylate is mainly used to enhance the taste of food and improve the quality of food products.
Disodium guanylate (E627) is commonly used in the food industry as a flavor enhancer.
Disodium guanylate can be added to a variety of foods, such as soups, sauces, condiments, snacks, ready meals and powdered products.

CAS Number: 5550-12-9
ECNumber: 226-914-1
MDL Number: MFCD00070575
E number: E627 (flavour enhancer)
Chemical formula: C10H12N5Na2O8P
Molar mass: 407.186 g·mol−1

SYNONYMS:
Disodium 5′-guanylate, Disodium [(2R,3S,4R,5R)-5-(2-amino-4-oxo-2,3-dihydro-9H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl phosphate, Sodium 5'-guanylate, GMP, Disodium guanylate-5′-monophosphate, Guanosine 5'-monophosphate disodium salt, 5550-12-9, Disodium guanylate, DISODIUM 5'-GUANYLATE, Sodium guanylate, Disodium GMP, Disodium 5'-gmp, GMP disodium salt, Disodium guanosine-5'-monophosphate, Sodium 5'-guanylate, 5'-Gmp disodium salt, Disodium guanosine 5'-monophosphate, 5-Guanylic acid disodium salt, FEMA No. 3668, Sodium guanosine 5'-monophosphate, Guanosine 5'-phosphate disodium salt, GUANYLIC ACID DISODIUM, INS NO.627, DISODIUM GUANYLATE [FCC], DTXSID9044245, CHEBI:132932, INS-627, ANHYDROUS DISODIUM GUANYLATE, B768T44Q8V, disodium 5'-O-phosphonatoguanosine, DISODIUM GUANYLATE [MART.], DISODIUM GUANYLATE [USP-RS], DISODIUM GUANYLATE [WHO-DD], NSC-20265, DISODIUM 5'-GUANYLATE [FHFI], 5'-Guanylic acid, sodium salt (1:2), GMP sodium salt, Sodium GMP, E 627, E-627, Guanylic acid sodium salt, DISODIUM GUANYLATE (MART.), DISODIUM GUANYLATE (USP-RS), Guanosine 5'MP, disodium salt, Disodium 5'-guanylate (VAN), CCRIS 6561, EINECS 226-914-1, NSC 20265, UNII-B768T44Q8V, DTXCID7024245, DISODIUM GUANYLATE [INCI], Sodium guanylateSodium 5'-guanylate, 226-914-1, 5'-Guanylic acid disodium salt, 5'-Guanylic acid, disodium salt, 5'-GMP-Na2, Sodium ((2R,3S,4R,5R)-5-(2-amino-6-oxo-1H-purin-9(6H)-yl)-3,4-dihydroxytetrahydrofuran-2-yl)methyl phosphate, Guanosine-5'-monophosphate disodium salt, E627, Guanosine 5'-monophosphate disodium salt hydrate, [(3S,2R,4R,5R)-5-(2-amino-6-oxohydropurin-9-yl)-3,4-dihydroxyoxolan-2-yl]methy l dihydrogen phosphate, sodium salt, sodium salt, disodium;[(2R,3S,4R,5R)-5-(2-amino-6-oxo-1H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl phosphate, disodium;[(2R,3S,4R,5R)-5-(2-amino-6-oxo-3H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl phosphate, MFCD00070575, Guanosine 5-Monophosphate Disodium Salt, disodium 5'--guanylate, GMP sodium salt hydrate, 5'-GMP 2Na hydrate, GMP disodium salt hydrate, 5'-GMP 2Na, Disodium 5'-guanylate hydrate, SCHEMBL1072983, SCHEMBL20266271, MSK3110, PVBRXXAAPNGWGE-LGVAUZIVSA-L, Guanosine-5'phosphate disodium salt, HG1319, MFCD00151239, SBB006472, AKOS015896908, AKOS024282560, 5'-Guanylic acid disodium salt hydrate, Guanosine-5'-monophosphate sodium salt, AS-13243, ST057092, G0172, NS00074168, GUANOSINE-5'-MONOPHOSPHATE, DISODIUM SALT, Q905776, Guanosine 5 inverted exclamation marka-monophosphate disodium salt hydrate, ajitide nucleotides (guanylate), disodium [(2R,3S,4R,5R)-3,4-dihydroxy-5-(2-imino-6-oxo-2,3,6,9-tetrahydro-1H-purin-9-yl)oxolan-2-yl]methyl phosphate, disodium [(2R,3S,4R,5R)-5-(2-amino-6-oxo-3H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl phosphate, disodium 2-amino-9-(5-O-phosphonato-b-D-ribofuranosyl)-9H-purin-6-ol, disodium 5'-GMP, disodium 5'-O-phosphonatoguanosine, disodium GMP, disodium guanosine 5'-monophosphate, disodium guanosine-5'-monophosphate, disodium guanylate, disodium-5-guanylate, disodium-5'-guanylate, GMP, GMP disodium salt, 5'-GMP disodium salt, GMP sodium salt, guanosine 5'-(disodium phosphate), guanosine 5'-monophosphate disodium salt, guanosine 5'-monophosphate disodium salt hydrate, guanosine 5'-monophosphate, disodium salt, guanosine 5'-phosphate disodium salt, guanosine 5'MP, disodium salt, guanosine5'-monophosphatedisodiumsalt, 5-guanylic acid disodium salt, guanylic acid sodium salt, 5'-guanylic acid, sodium salt (1:2), 9H-purin-6-ol, 2-amino-9-(5-O-phosphono-β-D-ribofuranosyl)-, sodium salt (1:2), ribotide, sodium ((2R,3S,4R,5R)-5-(2-amino-6-oxo-1H-purin-9(6H)-yl)-3,4-dihydroxytetrahydrofuran-2-yl)methyl phosphate
Disodium guanylate, Sodium 5′-guanylate, Guanosine 5′-monophosphate disodium salt, Disodium 5′-GMP, GMP sodium salt, Guanosine 5′-phosphate disodium salt, 5′-Guanylic acid disodium salt, Sodium guanylate, E627, ajitide nucleotides (guanylate), disodium [(2R,3S,4R,5R)-3,4-dihydroxy-5-(2-imino-6-oxo-2,3,6,9-tetrahydro-1H-purin-9-yl)oxolan-2-yl]methyl phosphate, disodium [(2R,3S,4R,5R)-5-(2-amino-6-oxo-3H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl phosphate, disodium 2-amino-9-(5-O-phosphonato-b-D-ribofuranosyl)-9H-purin-6-ol, disodium 5'-GMP, disodium 5'-O-phosphonatoguanosine, disodium GMP, disodium guanosine 5'-monophosphate, disodium guanosine-5'-monophosphate, disodium guanylate, disodium-5-guanylate, disodium-5'-guanylate, GMP, GMP disodium salt, 5'-GMP disodium salt, GMP sodium salt, guanosine 5'-(disodium phosphate), guanosine 5'-monophosphate disodium salt, guanosine 5'-monophosphate disodium salt hydrate, guanosine 5'-monophosphate, disodium salt, guanosine 5'-phosphate disodium salt, guanosine 5'MP, disodium salt, guanosine5'-monophosphatedisodiumsalt, 5-guanylic acid disodium salt, guanylic acid sodium salt, 5'-guanylic acid, sodium salt (1:2), 9H-purin-6-ol, 2-amino-9-(5-O-phosphono-β-D-ribofuranosyl)-, sodium salt (1:2), ribotide, sodium ((2R,3S,4R,5R)-5-(2-amino-6-oxo-1H-purin-9(6H)-yl)-3,4-dihydroxytetrahydrofuran-2-yl)methyl phosphate, Guanosine 5′-monophosphate disodium salt hydrate, 5′-GMP-Na2, 5′-Guanylic acid disodium salt hydrate, Guanosine 5′-monophosphate disodium salt hydrate, 5′-GMP-Na2, 5′-Guanylic acid disodium salt hydrate

Disodium guanylate, also designated as E627, is one of the food additives used as a flavor enhancer.
Disodium guanylate is the sodium salt of guanyl-5'-inosinic acid, which occurs naturally in living organisms.
Disodium guanylate is the disodium salt of guanosine 5′-monophosphate (GMP), a naturally occurring nucleotide.

Disodium guanylate (E627) is a food-grade nucleotide salt used extensively as a flavor enhancer that intensifies umami taste.
With well-defined chemical properties and broad regulatory acceptance, Disodium guanylate plays a significant role in savory food formulations, especially in combination with MSG and disodium inosinate.

Disodium 5′-guanylate, commonly referred to as disodium guanylate, is a nucleotide derivative that serves as a flavor enhancer and is often used in food products.
Disodium guanylate is the disodium salt of guanylic acid, which is a nucleotide that plays a crucial role in cellular signaling and energy transfer.

Disodium guanylate is characterized by its white crystalline appearance and is soluble in water, making it suitable for various applications in the food industry.
Disodium guanylate is generally recognized as safe (GRAS) when used in appropriate amounts.

In terms of its chemical structure, Disodium guanylate contains a guanine base linked to a ribose sugar and phosphate groups, which contribute to its biological activity.
Additionally, it is important to note that disodium guanylate can be sensitive to heat and may degrade under extreme conditions, affecting its efficacy as a flavor enhancer.

Disodium guanylateis an organic sodium salt that is the disodium salt of GMP.
Disodium guanylate has a role as a flavouring agent.
Disodium guanylate contains a guanosine 5'-monophosphate(2-).

Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate (GMP).
Disodium guanylate is a food additive with the E number E627.

Disodium guanylate is produced by fermentation.
Disodium guanylate belongs to the class of organic compounds known as butenolides.
These are dihydrofurans with a carbonyl group at the C2 carbon atom.

Disodium guanylate, also known as disodium 5'-guanylate or E627, is the disodium salt of guanosine-5'-monophosphate (GMP), a nucleotide naturally occurring in ribonucleic acid (RNA) and certain foods such as mushrooms and yeast.
Disodium guanylate's chemical formula is C₁₀H₁₂N₅Na₂O₈P, with a CAS number of 5550-12-9, and it appears as an odorless, white crystalline powder.

Commercially produced through fermentation of substrates like tapioca starch using yeast or bacteria, or by extraction and hydrolysis from RNA sources such as fish or plant materials, disodium guanylate is approved for use in foods at levels necessary to achieve the desired flavor effect, without a specified maximum limit by regulatory bodies.

Disodium guanylate meets purity specifications including at least 97% assay on a dried basis, a pH of 7.0–8.5 in solution, and lead content below 1 mg/kg.
Regulatory agencies, including the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), deem disodium guanylate safe for human consumption when used as intended, with an acceptable daily intake (ADI) designated as "not specified" by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), indicating low toxicity.

However, individuals sensitive to MSG may experience similar symptoms like headaches, and those with gout or kidney issues should limit intake due to Disodium guanylate's purine content, which metabolizes to uric acid.
Disodium guanylate is also authorized as a sensory additive in animal feed without posing risks to target species, consumers, or the environment.

USES and APPLICATIONS of DISODIUM GUANYLATE:
In the food industry, Disodium guanylate is mainly used to enhance the taste of food and improve the quality of food products.
Disodium guanylate (E627) is commonly used in the food industry as a flavor enhancer.
Disodium guanylate can be added to a variety of foods, such as soups, sauces, condiments, snacks, ready meals and powdered products.

Disodium guanylate is typically paired with monosodium glutamate (MSG) or other glutamates but can be used on its own — though this is fairly rare because it’s more expensive to produce.
Glutamates are proteins that naturally occur in foods like tomatoes and cheese.

They’re also found in your brain, where they act as neurotransmitters.
While table salt (sodium chloride) can bring out foods’ flavors, compounds like glutamates can enhance how your tongue perceives salt.
Disodium glutamate amplifies salt’s flavor intensity, so you need a bit less salt to produce the same effect.

Together, disodium guanylate and MSG enhance the flavor of food.
In fact, humans respond to mixtures of MSG and nucleotides like GMP eight times more strongly than MSG alone.
In other words, when MSG and disodium guanylate are combined, you’re likely to perceive food as much tastier.

In one study, the sodium content in fermented sausages was replaced with potassium chloride, resulting in unappealing qualities like poor texture and flavor.
However, after MSG and flavor-enhancing nucleotides were added, study participants rated it delicious.

Importantly, the combination of MSG and disodium guanylate adds umami to a dish.
Umami, which is considered the fifth basic taste, is associated with the savory or meaty flavors of beef, mushrooms, yeast, and rich broths.
Given that disodium guanylate doesn’t create umami on its own, it needs to be paired with MSG.

Disodium guanylate is often used in conjunction with monosodium glutamate (MSG) to enhance umami flavor, providing a savory taste profile.
Disodium guanylate is commonly used in conjunction with glutamic acid.
As it is a fairly expensive additive, Disodium guanylate is usually not used independently of glutamic acid.

If disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex.
Disodium guanylate is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides.

Disodium guanylate can also serve in research settings as a biochemical reference compound or reagent related to nucleotide chemistry, though this use is much less common than food applications.
Disodium guanylate is widely used as a food additive and flavor enhancer, particularly to intensify umami (savory) taste.

Because it is expensive and strongly synergistic with glutamate, Disodium guanylate is typically used in combination with monosodium glutamate (MSG, E621) and disodium inosinate (E631) in processed foods.
Disodium guanylate is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.

As a flavor enhancer, Disodium guanylate imparts an umami taste, amplifying savory flavors in processed foods like soups, snacks, instant noodles, and sauces, often in combination with monosodium glutamate (MSG) or disodium inosinate to potentiate effects up to eightfold.

-Food Industry uses of Disodium guanylate:
Disodium guanylate is primarily used as a flavor enhancer (E627) to intensify savory and umami taste in foods.
Disodium guanylate is commonly found in:
*Instant noodles
*Snack seasonings (e.g., chips)
*Soups, broths, sauces and gravies
*Prepared and canned foods
*Seasoning blends and processed meats
Because Disodium guanylate works synergistically with mono- and disodium glutamate and inosinate, it allows manufacturers to achieve stronger flavor with less total additive.

-Flavour enhancer uses of Disodium guanylate:
As Disodium guanylate is a fairly expensive additive, it is not used independently of glutamic acid.
If disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex.
Disodium guanylate is often added to foods in conjunction with disodium inosinate.
The combination is known as disodium 5'-ribonucleotides.
Disodium guanylate (E627), also known as sodium 5'-guanylate and disodium 5'-guanylate, is the disodium salt of the flavor enhancer guanosine monophosphate (GMP).
Disodium guanylate is a food additive and is commonly used in conjunction with glutamic acid (monosodium glutamate, MSG).

-Disodium guanylate is used as an MSG replacement:
As a food additive, disodium guanylate can enhance the effect of MSG.
Though less common, disodium guanylate is also sometimes paired with disodium inosinate to replace MSG entirely.
Disodium inosinate is a flavor enhancer derived from inosinic acid (IMP).
When mixed with disodium guanylate, these nucleotides are referred to as “I+G” in the food industry.
However, I+G only creates umami when paired with MSG.

CULINARY AND INDUSTRIAL USES of DISODIUM GUANYLATE:
*Flavor enhancement in food
Disodium guanylate enhances the savory umami taste in foods by acting as a nucleotide that potentiates the response of glutamate to the T1R1/T1R3 heterodimer receptors on taste cells in the tongue.

This interaction amplifies the perception of saltiness and overall flavor depth, enabling formulations that reduce sodium content while maintaining sensory appeal in processed products.

Disodium guanylate is commonly incorporated into snacks such as potato chips and instant noodles, as well as soups, sauces, and seasonings, typically at concentrations of 0.01-0.1% by weight.
In the European Union, Disodium guanylate is designated as the food additive E627 and must be listed on ingredient labels accordingly.
Disodium guanylate imparts a meaty, broth-like depth to flavors, contributing to a richer sensory profile in savory applications.

Disodium guanylate exhibits good thermal stability, remaining effective in heat-processed foods up to 120°C without significant degradation.
Disodium guanylate offers advantages in formulation by permitting lower levels of monosodium glutamate (MSG) for equivalent umami intensity.
When produced via microbial fermentation, Disodium guanylate is suitable for vegetarian and vegan diets.

Disodium guanylate may also be used in synergy with other enhancers to broaden flavor effects.
Usage levels of Disodium guanylate are generally up to 500 mg/kg (as guanylic acid) in various food categories, with no maximum in some per regulatory approvals.

SYNERGISTIC APPLICATIONS of DISODIUM GUANYLATE:
Disodium guanylate exhibits pronounced synergistic effects when combined with monosodium glutamate (MSG, E621), amplifying umami perception through allosteric modulation of the T1R1/T1R3 taste receptor complex.
In a 1:1 ratio, this pairing can boost umami intensity by 8-10 fold compared to MSG alone, a phenomenon rooted in enhanced receptor binding affinity that mimics natural flavor profiles in foods like broths and meats.

This combination is widely employed in processed meats and Asian-inspired cuisine formulations to achieve deeper savory notes without increasing overall additive levels.
When paired with disodium inosinate (E631), disodium guanylate forms a potent ternary mixture with MSG by leveraging complementary nucleotide interactions at the umami receptor.

This blend is particularly valuable in low-sodium product developments, such as soups and snacks, where it allows for salt reduction while maintaining robust taste appeal.
Additional synergies occur with other nucleotides like disodium 5'-adenylate (AMP) or components in yeast extracts, enabling "natural" labeling claims in clean-label foods by potentiating inherent umami without synthetic additives.

In pet foods, disodium guanylate paired with MSG or inosinate enhances palatability, promoting intake in formulated kibbles and wet feeds through heightened savory appeal tailored to carnivore preferences.

Beyond culinary applications, disodium guanylate serves in pharmaceuticals as a taste potentiator to mask bitterness in oral formulations like syrups and lozenges, improving patient compliance by balancing unpalatable active ingredients with umami enhancement.
Disodium inosinate is used as a flavor enhancer, in synergy with monosodium glutamate (MSG) to provide the umami taste.
It is often added to foods in conjunction with disodium guanylate; the combination is known as disodium 5'-ribonucleotides.

Disodium guanylate can be listed on a food label as "natural flavors," making it difficult to tell if a product contains this additive.
Disodium guanylate can be used alone, although it's less common because it's more expensive to make than MSG or other glutamates.

Disodium glutamate increases the flavor intensity of salt, requiring less salt to achieve the same result.
Foods such as tomatoes and cheese contain glutamates, which are naturally occurring amino acids that can be found in the brain, where they function as neurotransmitters.

Glutamates can improve how your tongue perceives salt.
Disodium guanylate and MSG work together to improve food flavor.

In fact, humans react to MSG-nucleotide combinations like GMP 8 times more powerfully than they do to MSG alone.
In other words, you're likely to think that food tastes better when MSG and disodium guanylate are combined in a food.
The combination produces an umami flavor, which is a savory or meaty flavor found in beef, mushrooms, yeast, and rich broths.

Disodium guanylate requires the addition of MSG because it does not produce umami on its own.
When mixed with disodium inosinate, disodium guanylate can be used in foods as a substitute for monosodium glutamate.
I+G or disodium 5′-ribonucleotides is the name of the mixture.

WHAT FOODS CONTAIN DISODIUM GUANYLATE?
Maximum concentrations (as guanylic acid) range from 500 mg/kg to not specified in the following foods:
*Dairy products
*Fats and oils
*Edible ices
*Fruit and vegetables
*Confectionery
*Cereals
*Baked goods
*Meat
*Fish and fish products
*Eggs and egg products
*Sugars, syrups, honey, and table sweeteners
*Salts, spices, soups, sauces, salads, and protein products
*Beverages
*Seasonings and condiments

FUNCTIONAL & FLAVOR PROPERTIES of DISODIUM GUANYLATE:
*Umami Enhancement:
Disodium guanylate itself contributes minimal taste on its own but potentiates umami taste when paired with glutamate.

*Synergy:
Disodium guanylate is often used with MSG (E621) or disodium inosinate (E631) to produce a richer, more rounded savory profile.

PRODUCTION & SOURCE of DISODIUM GUANYLATE:
Commercial production commonly involves:
Fermentation of carbohydrate substrates (e.g., sugars) by microorganisms.
Extraction and purification of guanosine monophosphate derivatives.
The purified GMP is then neutralized with sodium salts to produce the disodium form.

DISODIUM GUANYLATE AND ITS FUNCTIONS IN FOODS:
Disodium guanylate (E627) acts as a flavor enhancer, improving the intensity and depth of flavor of food products.
Disodium guanylate is particularly useful in products with lower natural flavor content, such as in instant or processed products.

Disodium guanylate is a flavor enhancer commonly used in the food industry to intensify the umami taste in various products.
Disodium guanylate is often combined with monosodium glutamate (MSG) to create a synergistic effect that enhances savory flavors.
Disodium guanylate is typically found in processed foods such as snacks, soups, and sauces.

While generally recognized as safe for consumption, disodium guanylate may pose concerns for certain individuals.
People with gout or those sensitive to purines should exercise caution, as Disodium guanylate can increase uric acid levels.
Additionally, individuals sensitive to MSG might experience similar reactions when consuming disodium guanylate, especially since these additives are often used together.

FUNCTIONAL CLASS OF FOOD ADDITIVE of DISODIUM GUANYLATE:
Aroma Enhancers
Name of the Source from which the Food Additive is Obtained:
sweetcorn

Foods to which Food Additive can be added:
Disodium guanylate is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives and vertical communiqués.
When the necessary information cannot be obtained in the regulations and communiqués, the legal regulatory authorities of the relevant country can be consulted.

PROPERTIES of DISODIUM GUANYLATE:
Disodium guanylate is a white crystalline powder with good water-soluble properties.
Disodium guanylate is relatively stable under various pH conditions, making it a useful additive in the food industry.

WHAT FOODS CONTAIN DISODIUM GUANYLATE?
Disodium guanylate is added to a wide range of processed foods.
These include prepackaged cereals, sauces, canned soups, instant noodles, snack foods, pasta products, spice blends, cured meats, energy drinks, and canned vegetables.
However, Disodium guanylate also occurs naturally in foods like fish and mushrooms.
For instance, dried shiitake mushrooms pack 150 mg in every 3.5 ounces (100 grams).
Disodium guanylate may be listed as “yeast extract” or “natural flavors” in an ingredient list.

WHAT DISODIUM GUANYLATE IS AND HOW IT’S USED:
Disodium guanylate is a common food additive.
In fact, Disodium guanylate’s a kind of salt derived from guanosine monophosphate (GMP).
In biochemical terms, GMP is a nucleotide, which is a component of important molecules like DNA.
Disodium guanylate is usually made from fermented tapioca starch, though it can also be derived from yeast, mushrooms, and seaweed.
In nature, Disodium guanylate’s more readily found in dried mushrooms.

WHAT IS DISODIUM GUANYLATE USED FOR?
Typically made from dried, disodium guanylate is a type of salt that is derived from guanosine monophosphate (GMP).
Disodium guanylate is made through the fermentation of a variety of vegetables, most often tapioca starch or seaweed.
Disodium guanylate can be listed on a food label as "natural flavors," making it difficult to tell if a product contains this additive.

Disodium guanylate can be used alone, although it's less common because it's more expensive to make than MSG or other glutamates.
Disodium glutamate increases the flavor intensity of salt, requiring less salt to achieve the same result.

Foods such as tomatoes and cheese contain glutamates, which are naturally occurring amino acids that can be found in the brain, where they function as neurotransmitters.
Glutamates can improve how your tongue perceives salt.

ALTERNATIVE PARENTS OF DISODIUM GUANYLATE:
*Vinylogous acids
*Enoate esters
*Secondary alcohols
*Lactones
*Enediols
*Oxacyclic compounds
*Monocarboxylic acids and derivatives
*Primary alcohols
*Organic oxides
*Hydrocarbon derivatives
*Carbonyl compounds
*Organic cations

SUBSTITUENTS OF DISODIUM GUANYLATE:
*2-furanone
*Enoate ester
*Alpha,beta-unsaturated carboxylic ester
*Vinylogous acid
*Carboxylic acid ester
*Enediol
*Lactone
*Secondary alcohol
*Monocarboxylic acid or derivatives
*Carboxylic acid derivative
*Oxacycle
*Carbonyl group
*Primary alcohol
*Organooxygen compound
*Organic oxygen compound
*Alcohol
*Organic oxide
*Hydrocarbon derivative
*Organic cation
*Aliphatic heteromonocyclic compound

WHAT IS DISODIUM GUANYLATE, AND IS IT SAFE?
Basics
Which foods contain it

Safety
While you may have heard of monosodium glutamate (MSG), disodium guanylate is another food additive that has likely flown under your radar.
This is perfectly understandable, as it’s sometimes listed under the umbrella term “natural flavors.”
Disodium glutamate is frequently used alongside MSG in a range of foods, such as canned soups, potato chips, and dairy products.
Yet, you may wonder whether it’s safe.

CHEMISTRY of DISODIUM GUANYLATE:
Molecular structure and formula
Disodium guanylate is the disodium salt form of guanosine 5'-monophosphate (GMP), a ribonucleotide composed of a guanine nucleobase, a ribose sugar, and a phosphate group.

The molecular formula of disodium guanylate is C10H12N5Na2O8P.
Disodium guanylate'molar mass is 407.18 g/mol for the anhydrous form.
The IUPAC name of Disodium guanylate is disodium;[(2R,3S,4R,5R)-5-(2-amino-6-oxo-1H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl phosphate.

In this structure, the guanine base is linked to the ribose sugar through a β-N9-glycosidic bond at the C1' position of the ribose, while the phosphate group is attached via an ester linkage at the 5' carbon of the ribose, with the two sodium ions balancing the dianionic phosphate.
Disodium guanylate is identified by the CAS number 5550-12-9.
As a food additive, Disodium guanylate carries the E number E627 in the European Union.

PHYSICAL AND CHEMICAL PROPERTIES of DISODIUM GUANYLATE:
Disodium guanylate is typically observed as an odorless, white to off-white crystalline powder.
Disodium guanylate exhibits high solubility in water (greater than 50 g/L at 25 °C), while being only slightly soluble in ethanol and insoluble in organic solvents such as ether.

Disodium guanylate lacks a defined melting point and instead decomposes around 250°C.
Aqueous solutions are neutral to slightly alkaline, with a pH of 7.0–8.5 for a 5% solution.

Under normal conditions, disodium guanylate remains chemically stable but demonstrates hygroscopicity, absorbing up to 30% water at 70% relative humidity, and is sensitive to high temperatures during processing, leading to decomposition.
Disodium guanylate is non-flammable, incompatible with strong oxidizing agents, and shows no significant oxidizing or reducing properties.
Based on its phosphate and purine components, Disodium guanylate may form complexes with metal ions.

NATURAL OCCURRENCE of DISODIUM GUANYLATE:
Disodium guanylate is the disodium salt of guanylic acid (5'-GMP), a nucleotide that occurs naturally in various organisms as part of RNA degradation and nucleotide metabolism.
In microorganisms, guanylic acid is produced by yeast species such as Saccharomyces cerevisiae during fermentation, with significant levels present in dried yeast extracts derived from autolysis of yeast cells.

In plants and fungi, guanylic acid is notably abundant in shiitake mushrooms (Lentinula edodes), where concentrations can reach approximately 142 mg per 100 g dry weight following drying processes that enhance nucleotide liberation.
It is also found in tomatoes and seaweed as part of their natural nucleotide profiles.

In animals, guanylic acid exists in muscle tissues and organs, including fish and meat, as a component of cellular nucleotide pools and is released during post-mortem autolysis.
For instance, in the edible flesh of clams (Mercenaria mercenaria), levels range from 20 to 34 mg per 100 g wet weight depending on variety.

PRODUCTION of DISODIUM GUANYLATE:
Extraction from natural sources
Disodium guanylate is extracted from natural sources rich in ribonucleic acid (RNA), such as yeast and mushrooms, through processes that isolate and convert guanosine monophosphate (GMP) into its disodium salt form.
Yeast-based extraction primarily utilizes brewer's or baker's yeast as the starting material.

The process begins with autolysis, where yeast cells are allowed to self-degrade using their endogenous enzymes under controlled conditions, such as elevated temperature and salt addition, to release nucleotides from RNA.
This is often followed by enzymatic hydrolysis using phosphodiesterase enzymes (e.g., from Penicillium citrinum) at pH 5.3 for several hours to break down RNA into 5'-nucleotides, including GMP.

The mixture is then purified through filtration, centrifugation, and ion-exchange chromatography to separate GMP from other nucleotides and impurities.
Finally, the GMP is neutralized with sodium hydroxide to form disodium guanylate, followed by crystallization and drying.

Mushroom processing, particularly from shiitake (Lentinula edodes), involves drying the mushrooms to concentrate RNA content, followed by hot-water extraction.
The dried stipes or caps are typically extracted at a 1:20 solid-to-solvent ratio (w/v) in water for 30 minutes at around 70°C to release umami compounds, including GMP.

Enzymatic breakdown of RNA may be applied to enhance nucleotide yield, after which the extract is filtered and salted to precipitate and isolate GMP.
The process yields approximately 1 mg/g of GMP from the dry weight, though overall extraction efficiency for the umami ingredient can reach 60% when spray-dried with carriers like maltodextrin.

Byproducts such as other nucleotides are minimized through selective conditions.
Extraction from animal sources, such as sardine or fish scraps, was a historical method before microbial processes became dominant.
This involves alkaline hydrolysis of RNA-rich fish waste using sodium hydroxide to depolymerize RNA into nucleotides, including GMP.

The hydrolysate is then filtered to remove proteins and solids, concentrated, and subjected to crystallization to isolate GMP, which is neutralized to the disodium salt.
Hot-water extraction of dried sardines has also been used, yielding a solution from which nucleotides are purified via precipitation and chromatography.

This approach, documented in early patents, typically produces GMP alongside inosinic acid, requiring separation steps.
The resulting disodium guanylate from these natural extractions achieves high purity levels of 95-99%, meeting Food Chemicals Codex (FCC) standards, with byproducts like inosinic acid and other nucleotides removed during chromatography and crystallization to ensure food-grade quality.

BIOLOGICAL ROLE of DISODIUM GUANYLATE:
Biochemical function
Guanosine 5'-monophosphate (GMP), the parent compound of disodium guanylate, serves as an essential building block in the synthesis of ribonucleic acid (RNA), where it is incorporated as a guanosine residue during transcription to form the polynucleotide chain.
As a purine nucleotide, GMP is also a direct precursor to guanosine triphosphate (GTP) through sequential phosphorylation by nucleoside kinases
and nucleoside diphosphate kinase, enabling GTP to function in energy transfer processes critical for cellular metabolism.
GTP, derived from GMP via phosphorylation, serves as the substrate for the formation of cyclic guanosine 3',5'-monophosphate (cGMP), a key second messenger generated by guanylate cyclase enzymes that convert GTP to cGMP in response to stimuli such as nitric oxide or natriuretic peptides.

In cGMP-dependent pathways, this cyclic form modulates physiological processes including vasodilation—through activation of protein kinase G in vascular smooth muscle cells leading to relaxation—and phototransduction in retinal photoreceptors, where cGMP regulates cyclic nucleotide-gated ion channels to convert light signals into electrical responses.

Metabolically, GMP is synthesized through de novo purine biosynthesis, where it is produced from inosine monophosphate (IMP) via the action of GMP synthetase, which amidates xanthosine monophosphate (XMP) using glutamine and ATP; alternatively, it arises via salvage pathways that recycle free guanine or guanosine using enzymes like hypoxanthine-guanine phosphoribosyltransferase (HGPRT) or guanosine kinase.

Degradation of GMP occurs primarily through 5'-nucleotidases, such as CD73, which hydrolyze it to guanosine, followed by further breakdown to guanine by purine nucleoside phosphorylase, thereby maintaining nucleotide pool balance and preventing accumulation of potentially toxic intermediates.

Within cells, GMP constitutes a vital component of nucleic acids, particularly RNA, and serves as a precursor for nucleotides like GTP, which are integral to ribosomal function during protein synthesis and the regulation of gene expression through G-protein coupled signaling and translational elongation factors.
Disodium guanylate, the sodium salt form of GMP, is utilized in food applications but retains the core biochemical properties of its protonated counterpart.

INDUSTRIAL SYNTHESIS of DISODIUM GUANYLATE:
Disodium guanylate is industrially synthesized through a multi-step process that leverages microbial fermentation to produce guanosine as a key precursor, followed by phosphorylation and purification to yield the disodium salt of guanosine 5'-monophosphate (GMP).
The production begins with microbial fermentation using genetically engineered bacteria, such as Corynebacterium stationis KCCM 10530,
Escherichia coli K-12 KFCC 11067, or Bacillus subtilis strains, which are optimized to overproduce guanosine via the purine biosynthesis pathway.
These organisms are cultivated in fed-batch fermentation systems with carbon sources such as glucose derived from tapioca starch and nitrogen supplements, achieving guanosine titers of 20-30 g/L after 40-72 hours.

This approach builds on natural nucleotide pathways for enhanced efficiency in large-scale operations.
The guanosine is then converted to GMP through phosphorylation, typically via a chemical method using phosphoryl chloride (POCl₃) in a controlled anhydrous environment to selectively phosphorylate the 5'-hydroxyl group, yielding guanosine 5'-monophosphate.

Alternatively, enzymatic phosphorylation employs ATP-dependent kinases, such as guanosine kinases, for regioselective addition of the phosphate group.
The resulting GMP is neutralized with sodium hydroxide to form the disodium salt.

Purification involves precipitation of the disodium GMP from the reaction mixture, decolorization using activated carbon treatment to remove impurities, and final recrystallization from aqueous solvents like methanol-water mixtures, achieving an overall yield of 80-90% from the guanosine precursor.
Global production of disodium guanylate and disodium inosinate combined exceeds 150,000 tons annually, with the majority occurring in Asia, particularly in Japan and China, driven by demand in the food industry.

PHYSICAL and CHEMICAL PROPERTIES of DISODIUM GUANYLATE:
Physical state: powder
Color: beige
Odor: No data available
Melting point/freezing point: No data available
Initial boiling point and boiling range: No data available
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Flash point: Not applicable

Autoignition temperature: No data available
Decomposition temperature: No data available
pH: No data available
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Water solubility: No data available
Partition coefficient: n-octanol/water: No data available
Vapor pressure: No data available

Density: No data available
Relative density: No data available
Relative vapor density: No data available
Particle characteristics: No data available
Explosive properties: No data available
Oxidizing properties: none
Other safety information: No data available

logP: -2.9
pKa (Strongest Acidic): 1.05
pKa (Strongest Basic): 1.73
Physiological Charge: -2
Hydrogen Acceptor Count: 10
Hydrogen Donor Count: 6
Polar Surface Area: 201.75 Å²

Rotatable Bond Count: 4
Refractivity: 75.49 m³·mol⁻¹
Polarizability: 30.68 Å³
Number of Rings: 3
Bioavailability: No
Rule of Five: No
Ghose Filter: No
Veber's Rule: No

MDDR-like Rule: No
Chemical Formula: C10H14N5Na2O8P
IUPAC name: disodium {[5-(2-amino-6-oxo-6,9-dihydro-1H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methoxy}phosphonic acid
InChI Identifier: InChI=1S/C10H14N5O8P.2Na/c11-10-13-7-4(8(18)14-10)12-2-15(7)9-6(17)5(16)3(23-9)1-22-24(19,20)21;;/h2-3,5-6,9,16-17H,1H2,(H2,19,20,21)(H3,11,13,14,18);;/q;2*+1
InChI Key: PVBRXXAAPNGWGE-UHFFFAOYSA-N
Isomeric SMILES: [Na+].[Na+].NC1=NC2=C(N=CN2C2OC(COP(O)(O)=O)C(O)C2O)C(=O)N1

Average Molecular Weight: 409.2002
Monoisotopic Molecular Weight: 409.037538311
Chemical formula C10H12N5Na2O8P
Molar mass 407.186 g·mol−1
CAS number 5550-12-9
Chemical formula C10H12N5Na2O8P
Molecular weight 407.19 (anhydrous)
Solubility Soluble in water, 1:4; sparingly soluble in ethanol, practically insoluble in ether.
Stability It has a strong water absorption, it can absorb 30% water if put in the humidity 70%.

Decompose around 250 degree.
Molecular Weight 407.18 g/mol
Hydrogen Bond Donor Count 4
Hydrogen Bond Acceptor Count 10
Rotatable Bond Count 3
Exact Mass 407.02188792 Da
Monoisotopic Mass 407.02188792 Da

Topological Polar Surface Area 207 Å²
Heavy Atom Count 26
Formal Charge 0
Complexity 586
Isotope Atom Count 0
Defined Atom Stereocenter Count 4
Undefined Atom Stereocenter Count 0
Defined Bond Stereocenter Count 0
Undefined Bond Stereocenter Count 0
Covalently-Bonded Unit Count 3

Compound Is Canonicalized Yes
Appearance: white crystalline powder (est)
Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Boiling Point: 890.20 °C. @ 760.00 mm Hg (est)
Flash Point: 918.00 °F. TCC ( 492.20 °C. ) (est)
logP (o/w): -0.423 (est)
Soluble in: water, 1e+006 mg/L @ 25 °C (est)
Insoluble in: alcohol, ether

Common Name: Disodium guanylate
IUPAC Name: disodium [(2R,3S,4R,5R)-5-(2-amino-6-oxo-3H-purin-9-yl)-3,4-dihydroxy-2-tetrahydrofuranyl]methyl phosphate
Molecular Formula: C10H12N5Na2O8P
Molar Mass: 407.18 g/mol
CAS Number: 5550-12-9
EC Number / EINECS: 226-914-1
PubChem CID: 21712
Melting / Decomposition: tends to decompose rather than melt at high temperatures (above ~240–300 °C)
Stability: chemically stable under normal food processing conditions

Crystal water: commercial samples may contain crystal water (hydrated form)
ECHA EINECS - REACH Pre-Reg: 226-914-1
FDA UNII: B768T44Q8V
Beilstein Number: 3586801
MDL: MFCD00070575
CoE Number: 11772
Molecular Weight: 407.18754056
Formula: C10 H12 N5 Na2 O8 P
Appearance: white crystalline powder (est)

Assay: 99.00 to 100.00
Food Chemicals Codex Listed: No
Boiling Point: 890.20 °C @ 760.00 mm Hg (est)
Flash Point: 918.00 °F TCC (492.20 °C) (est)
logP (o/w): -0.423 (est)
Soluble in: water, 1e+006 mg/L @ 25 °C (est)
Insoluble in: alcohol
Insoluble in: ether

logP: -2.9
pKa (Strongest Acidic): 1.05
pKa (Strongest Basic): 1.73
Physiological Charge: -2
Hydrogen Acceptor Count: 10
Hydrogen Donor Count: 6
Polar Surface Area: 201.75 Å²
Rotatable Bond Count: 4

Refractivity: 75.49 m³•mol⁻¹
Polarizability: 30.68 Å³
Number of Rings: 3
Bioavailability: No
Rule of Five: No
Ghose Filter: No
Veber's Rule: No
MDDR-like Rule: No

Chemical Formula: C10H14N5Na2O8P
IUPAC name: disodium {[5-(2-amino-6-oxo-6,9-dihydro-1H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methoxy}phosphonic acid
InChI Identifier: InChI=1S/C10H14N5O8P.2Na/c11-10-13-7-4(8(18)14-10)12-2-15(7)9-6(17)5(16)3(23-9)1-22-24(19,20)21;;/h2-3,5-6,9,16-17H,1H2,(H2,19,20,21)(H3,11,13,14,18);;/q;2*+1
InChI Key: PVBRXXAAPNGWGE-UHFFFAOYSA-N
Isomeric SMILES: [Na+].[Na+].NC1=NC2=C(N=CN2C2OC(COP(O)(O)=O)C(O)C2O)C(=O)N1
Average Molecular Weight: 409.2002
Monoisotopic Molecular Weight: 409.037538311

FIRST AID MEASURES of DISODIUM GUANYLATE:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of DISODIUM GUANYLATE:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.

FIRE FIGHTING MEASURES of DISODIUM GUANYLATE:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of DISODIUM GUANYLATE:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of DISODIUM GUANYLATE:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of DISODIUM GUANYLATE:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available