PRODUCTS

DISODIUM GUANYLATE

Disodium guanylate's primary role is to increase umami intensity and improve overall flavor depth.
Disodium guanylate is used in the quantities on the recipes in all types of food, including alcoholic and non-alcoholic beverages.
Disodium guanylate is commonly used in conjunction with glutamic acid.

CAS Number: 5550-12-9
EC Number / EINECS: 226-914-1
Molecular Formula: C10H12N5Na2O8P
Molar Mass: 407.18 g/mol

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 5′-guanylate, Guanylate disodium salt, GNC (brand name), Taste booster (brand name), E635, Disodium Guanylate, Disodium 5′-Guanylate, Disodium 5'-Guanylate, Disodium Guanosine-5′-Monophosphate, Disodium Guanosine 5′-Monophosphate, Disodium GMP, Guanylic Acid Disodium Salt, Sodium Guanylate, Sodium Guanosine Monophosphate, GMP Disodium Salt, E627, INS 627, Disodium 5′-GMP, Disodium Guanosine Monophosphate, Guanylate Sodium Salt

Disodium Guanylate is the disodium salt of guanylic acid (guanosine-5′-monophosphate, GMP), a naturally occurring nucleotide that plays an essential role in RNA structure and cellular metabolism.
Disodium guanylate is a food additive that is often used in processed and packaged foods to enhance the flavor of foods.

While many people are familiar with monosodium glutamate (MSG), disodium guanylate is a similar food additive that is often used in processed and packaged foods.
Disodium guanylate is a flavor enhancer commonly used in processed foods to provide umami taste; a nucleotide derivative.
Disodium guanylate is a food additive with flavor enhancing role.

Disodium guanylate is the sodium salt of guanylic acid, a natural acid, component of ribonucleic acid.
For industrial use, Disodium guanylate is obtained from yeast or from sardines, having plant or animal origin.
Guanylates do not give the “umami” taste specific to glutamates, but have the ability to enhance a lot of natural flavors and tastes, thus allowing the required amount of salt to be reduced.

Disodium guanylate is a food additive.
Disodium guanylate is a flavour enhancer that may cause allergic reactions, especially in individuals sensitive to MSG.
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 is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.

Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
Disodium guanylate is not safe for babies under twelve weeks, and should generally be avoided by asthmatics and people with gout, as guanylates are metabolized to purines.

Since Disodium guanylate is often produced from fish, vegans and vegetarians may wish to avoid it unless the product is specifically labeled as vegan or vegetarian.
Such labels require the use of non-animal derived sources, such as seaweed or yeast.

Disodium guanylate is 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 or disodium 5′-guanylate, a flavor enhancer with the European food additive number E627.
Disodium guanylate is a kind of nucleotide and usually added with another flavor enhancer disodium inosinate (E631) in food and the combination is known as disodium 5′-ribonucleotides (E635), which is an MSG substitute.

USES and APPLICATIONS of DISODIUM GUANYLATE:
Disodium guanylate is widely used in the food industry as a powerful flavor enhancer and is identified by the food additive number E627.
Disodium guanylate is especially effective at intensifying savory and umami flavors and is commonly used together with monosodium glutamate (MSG), disodium inosinate, and other nucleotide flavor enhancers.

Its strong synergistic effect with glutamates makes Disodium guanylate a key ingredient in many processed and convenience foods.
Disodium guanylate is widely used as a flavor enhancer in processed foods.
Disodium guanylate is commonly found in soups, broths, instant noodles, savory snacks, chips, crackers, processed meats, frozen meals, ready-to-eat dishes, sauces, seasoning blends, bouillon cubes, and convenience foods.

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 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.
In the flavor industry, Disodium guanylate is extensively used in meat flavor systems, seafood flavor formulations, stock powders, bouillon bases, seasoning mixes, and culinary flavor concentrates.

Disodium guanylate helps create richer, more complex savory profiles and improves taste retention.
Disodium guanylate is a flavor enhancer that can be used in many processed foods to strengthen the umami taste or generate a savory, meaty, or broth-like taste, commonly by the combination with MSG or conjunction with disodium inosinate.

Disodium guanylate is a food additive that is commonly used as a flavor enhancer.
Disodium guanylate is typically used in combination with monosodium glutamate (MSG) to enhance the savory or umami flavor of foods.
Disodium guanylate is particularly effective in enhancing the flavor of meats, soups, and sauces.

Disodium guanylate's flavor-enhancing power is around 2 times of disodium 5′-inosinate.
Disodium guanylate is a food additive that is often used in processed and packaged foods to enhance the flavor of foods.
While many people are familiar with monosodium glutamate (MSG), disodium guanylate is a similar food additive that is often used in processed and packaged foods.

The common applications of Disodium guanylate include instant noodles, snack food, potato chips, sauces, tinned vegetables, cured meats and so on.
With MSG: Disodium guanylate has a significant flavor synergy with monosodium glutamate (MSG) to provide umami taste.
MSG Substitute: Disodium guanylate can be used in food as an MSG replacement when combined with disodium inosinate.

The mixture is called disodium 5 ribonucleotides or I+G.
The following foods may contain Disodium guanylate with maximum levels (as guanylic acid) from 500 mg/kg to not specific: Dairy products, Fats and oils, Edible ices, Fruit and vegetables, Confectionery, Cereals and cereal products, Bakery wares, Meat, Fish and fisheries products, Eggs and egg products, Sugars, syrups, honey and table-top sweeteners, Salts, spices, soups, sauces, salads and protein products, Beverages, Seasonings and condiments.

A major application of disodium guanylate is in reduced-sodium foods.
Because Disodium guanylate significantly enhances flavor perception, manufacturers can reduce salt content while maintaining acceptable taste quality.
This makes Disodium guanylate an important ingredient in modern health-oriented food formulation.

Disodium guanylate is also widely used in plant-based meat alternatives and vegetarian products to replicate the rich, savory taste associated with animal-derived foods.
Disodium guanylate helps improve the authenticity and complexity of flavor in alternative protein products.

CHARACTERISTICS of DISODIUM GUANYLATE:
Disodium guanylate is one of the most potent nucleotide-based flavor enhancers used in the food industry.
Disodium guanylate does not contribute a strong taste on its own but significantly enhances existing savory and umami flavors in foods.
Disodium guanylate's effectiveness is particularly notable when combined with glutamate-containing ingredients.
A defining characteristic of disodium guanylate is its strong synergistic effect with monosodium glutamate and inosinate compounds.

This synergy produces a much stronger umami sensation than any of the compounds alone, allowing food manufacturers to achieve rich, full-bodied flavor profiles with small ingredient quantities.
Disodium guanylate naturally occurs in RNA and is found in biological systems, especially in yeast, mushrooms, and fermented products where it contributes to natural umami taste.

Because of this natural presence, Disodium guanylate is widely accepted as a food-compatible flavor enhancer.
Disodium guanylate is highly potent, meaning only very small amounts are needed to significantly enhance flavor.
This makes Disodium guanylate both economically efficient and functionally powerful in food formulations.

BENEFITS of DISODIUM GUANYLATE:
Disodium guanylate provides several important benefits in food formulation.
One of Disodium guanylate's key advantages is its ability to dramatically enhance savory flavor at extremely low usage levels.
Even small amounts can significantly improve taste intensity.

Another major benefit is Disodium guanylate's strong synergistic interaction with glutamates and inosinate compounds.
This synergy creates a much stronger umami effect than any individual ingredient, enabling more efficient flavor design.
Disodium guanylate improves overall flavor depth, richness, mouthfeel, and sensory satisfaction.
Disodium guanylate can also help balance flavor profiles and reduce undesirable taste notes in processed foods.

Disodium guanylate supports sodium reduction strategies by allowing lower salt content without sacrificing taste quality.
Disodium guanylate's high potency makes it cost-effective for large-scale food manufacturing.
Because Disodium guanylate is naturally derived from biological systems, it is considered a familiar and widely accepted ingredient in global food applications.

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.

HOW IS DISODIUM GUANYLATE MADE?
Disodium guanylate is the organic disodium salt of guanylic acid powder or granular, the manufacturing processes are similar with that of producing disodium inosinate.
Here are two methods:
One process starts from sugar fermentation to obtain guanosine and subsequently react with phosphoryl chloride and then neutralize with NaOH.
Following is the reaction equation of guanosine and phosphoryl chloride.
Disodium guanylate can also be made from yeast extract.

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.

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

ADDITIONAL TECHNICAL INFORMATION of DISODIUM GUANYLATE:
Disodium guanylate is part of a group of nucleotide flavor enhancers that includes disodium inosinate (E631), dipotassium inosinate (E632), calcium inosinate (E633), dipotassium guanylate (E628), and calcium guanylate (E629).
These compounds are central to modern umami flavor technology.

The flavor-enhancing effect originates from the guanosine monophosphate (GMP) structure, which is naturally produced in living organisms as part of RNA metabolism.
GMP contributes significantly to the savory taste of mushrooms, yeast extracts, and fermented foods.

Commercial production typically involves purification of guanylic acid followed by neutralization with sodium compounds to form the disodium salt.
Due to its strong potency, low dosage requirements, and excellent compatibility with other flavor enhancers, disodium guanylate remains a key ingredient in global food formulation.

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.

IS DISODIUM GUANYLATE SAFE TO EAT?
Yes, Disodium guanylate's safety when used as a food additive has been approved by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), Joint FAO/WHO Expert Committee on Food Additives (JECFA), as well as other authorities.

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

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, ether
Other names: GMP or Disodium guanylate-5′-monophosphate

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.
Common Name: Disodium Guanylate
Food Additive Number: E627
INS Number: INS 627
IUPAC Name: Disodium Guanosine-5′-Monophosphate

Chemical Type: Sodium salt of guanylic acid
CAS Number: 5550-12-9
EC Number: 226-914-1
Molecular Formula: C10H12N5Na2O8P
Molecular Weight: 407.19 g/mol
PubChem CID: 135398640
Chemical Classification: Purine nucleotide salt
Parent Compound: Guanylic Acid (GMP)

Appearance: White to off-white crystalline powder
Physical State: Solid
Odor: Odorless or nearly odorless
Taste: Strong umami, savory flavor-enhancing effect
Solubility in Water: Freely soluble
Solubility in Ethanol: Slightly soluble to practically insoluble
Hygroscopicity: Slightly hygroscopic
Crystal Form: Fine crystalline powder

Stability: Stable under normal storage conditions
Melting Point: Decomposes upon heating rather than melting
Storage Conditions: Store in a cool, dry, tightly sealed container
Chemical Class: Purine nucleotide
Nucleotide Type: Ribonucleotide
Parent Acid: Guanylic Acid (GMP)
Ionic Character: Disodium salt

Molecular Structure: Guanosine monophosphate with two sodium ions
pH Characteristics: Slightly acidic to neutral aqueous solutions
Thermal Stability: Stable under normal food processing temperatures
Hydrolysis Behavior: Can slowly hydrolyze under strong acidic or alkaline conditions
Reactivity: Low chemical reactivity under normal conditions
Flavor Synergy: Extremely strong synergy with glutamates and inosinate salts
Biological Origin: Naturally present in RNA and biological tissues

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