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E626 Guanylic Acid is a 5'-ribonucleotide used in food and beverage applications as a flavor enhancer, and E626 Guanylic Acid is valued for delivering strong umami synergy when combined with glutamates such as E621 Monosodium Glutamate.
E626 Guanylic Acid enhances savory flavor by intensifying meaty, brothy, and mushroom-like notes, and E626 Guanylic Acid is used in seasonings, soups, sauces, snacks, and processed foods where high-impact umami is desired.
E626 Guanylic Acid is typically supplied as a white to off-white powder, often as salts in practical use, and E626 Guanylic Acid performance depends on dosage, solubility, pH, and the presence of glutamates and other nucleotides.
CAS Number: 85-32-5
EC Number: 201-336-2
Molecular Formula: C10H13N5O8P
Molecular Weight: 363.20 g/mol
Synonyms: E626 Guanylic Acid, Guanylic Acid, 5'-Guanylic Acid, 5'-GMP (acid form naming), Guanosine 5'-Monophosphate (acid form), Guanosine Monophosphate, GMP, Umami Nucleotide E626, Flavor Enhancer E626, E626, Guanylate Acid, 5'-Guanosine Monophosphate, E626 Guanylic Acid, Guanylic Acid, 5'-Guanylic Acid, Guanosine Monophosphate, GMP, 5'-GMP, Guanosine 5'-Monophosphate, Guanosine 5'-Phosphate, Guanosine Phosphoric Acid, Guanosine Monophosphoric Acid, Guanylate, 5'-Guanylate, Guanosine-5'-Monophosphate, Guanosine-5'-Phosphoric Acid, E626 5'-Guanylic Acid, E626 Guanosine Monophosphate, E626 GMP, E626 Flavor Enhancer, Guanylic Acid Food Grade, Guanylic Acid Food Additive, Guanylic Acid Flavor Enhancer, Guanylic Acid Taste Enhancer, Guanylic Acid Umami Agent, Guanylic Acid Seasoning Ingredient, Guanosine Monophosphate Flavor Enhancer, Guanosine Monophosphate Taste Enhancer, Guanosine Monophosphate Umami Agent, GMP Flavor Enhancer, GMP Taste Enhancer, GMP Umami Agent, 5'-GMP Flavor Enhancer, 5'-GMP Food Additive, Guanylic Acid Powder, Guanylic Acid Crystals, Guanylic Acid Granules, Guanosine Monophosphate Powder, Guanosine Monophosphate Crystals, GMP Powder, GMP Crystals, Guanylic Acid Pharmaceutical Grade
APPLICATIONS
E626 Guanylic Acid is used in seasoning blends to intensify umami and improve savory taste persistence.
E626 Guanylic Acid is incorporated into bouillon cubes and powders to create rich meaty flavor impact at low dosage.
E626 Guanylic Acid is used in soup and broth concentrates to strengthen savory notes and improve overall palatability.
E626 Guanylic Acid is used in sauces such as gravies, meat sauces, and savory condiments to boost umami and enhance flavor depth.
E626 Guanylic Acid is incorporated into soy-style sauces and marinades to increase meaty perception and reduce flat taste.
E626 Guanylic Acid is used in tomato-based sauces to increase savory complexity and improve taste balance.
E626 Guanylic Acid is used in snack seasonings to intensify roasted and cheese-like savory profiles.
E626 Guanylic Acid is incorporated into chips and extruded snack coatings to improve umami impact and taste persistence.
E626 Guanylic Acid is used in popcorn seasonings to create fuller savory flavor with reduced salt strategies in compatible systems.
E626 Guanylic Acid is used in processed meats to enhance meaty flavor and improve taste uniformity in cooked products.
E626 Guanylic Acid is incorporated into sausages and deli meats in selected formulations to strengthen savory notes.
E626 Guanylic Acid is used in meat analog products to improve umami character and reduce blandness.
E626 Guanylic Acid is used in seafood seasonings to enhance natural savory notes and improve taste balance.
E626 Guanylic Acid is incorporated into fish paste and surimi seasonings to strengthen overall flavor.
E626 Guanylic Acid is used in canned seafood and seafood sauces to improve savory intensity.
E626 Guanylic Acid is used in mushroom and vegetable-based seasonings to strengthen natural umami character.
E626 Guanylic Acid is incorporated into plant-based soups and sauces to build savory depth.
E626 Guanylic Acid is used in instant noodle seasonings to enhance broth richness and mouthfeel perception.
E626 Guanylic Acid is valued because E626 Guanylic Acid provides very strong umami synergy with glutamates, allowing lower overall flavor enhancer dosage while achieving high savory impact.
E626 Guanylic acid is used as a flavor enhancer to increase umami intensity in foods.
E626 Guanylic acid supports savory depth and fullness in soups and broths.
E626 Guanylic acid helps strengthen meaty flavor perception when used appropriately.
E626 Guanylic acid is used in seasoning systems to create strong umami synergy with glutamates.
E626 Guanylic acid supports powerful taste enhancement when combined with E621 Monosodium glutamate.
E626 Guanylic acid helps reduce the amount of glutamate needed to achieve target umami impact in some formulations.
E626 Guanylic acid is used in formulations with inosinate to build balanced nucleotide-based umami systems.
E626 Guanylic acid supports improved flavor roundness when paired with E627 and E631 systems.
E626 Guanylic acid helps deliver long-lasting savory taste in many processed foods.
E626 Guanylic acid is used in instant noodle seasonings to boost broth-like taste.
E626 Guanylic acid supports strong savory notes in soup bases.
E626 Guanylic acid helps improve consumer-perceived richness in instant foods.
E626 Guanylic acid is used in snack seasonings to increase savory intensity.
E626 Guanylic acid supports more rounded flavor in chips and extruded snacks.
E626 Guanylic acid helps improve flavor linger and satisfaction in savory snacks.
E626 Guanylic acid is used in bouillon cubes and powders to strengthen meat-like taste.
E626 Guanylic acid supports umami backbone in stock formulations.
E626 Guanylic acid helps improve flavor consistency across production batches.
E626 Guanylic acid is used in canned soups to enhance savory taste and reduce blandness.
E626 Guanylic acid supports improved flavor perception after thermal processing.
E626 Guanylic acid helps maintain palatability over shelf life in shelf-stable soups.
E626 Guanylic acid is used in sauces and gravies to deepen savory notes.
E626 Guanylic acid supports richer taste in tomato-based sauces and meat sauces.
E626 Guanylic acid helps round off harsh acidic notes by improving flavor balance.
E626 Guanylic acid is used in savory dressings to boost umami in some formulations.
E626 Guanylic acid supports fuller taste in creamy and oil-based dressings.
E626 Guanylic acid helps improve flavor intensity in reduced-fat dressings in some designs.
E626 Guanylic acid is used in processed meat products to enhance meaty flavor in some formulations.
E626 Guanylic acid supports savory taste in sausages, patties, and deli meats.
E626 Guanylic acid helps improve overall flavor acceptance in cooked meat products.
E626 Guanylic acid is used in plant-based meat alternatives to boost savory and meat-like perception.
E626 Guanylic acid supports umami taste that improves meat analog flavor profiles.
E626 Guanylic acid helps mask vegetal notes in some plant protein systems.
E626 Guanylic acid is used in vegan and vegetarian soups to create a more meat-like broth character.
E626 Guanylic acid supports savory depth in mushroom and vegetable stocks.
E626 Guanylic acid helps improve flavor satisfaction in meat-free products.
E626 Guanylic acid is used in fermented foods and savory sauces to enhance umami in some formulations.
E626 Guanylic acid supports taste reinforcement in soy sauce-type and fermented seasoning products.
E626 Guanylic acid helps strengthen the savory profile in fermented recipes.
E626 Guanylic acid is used in mushroom-flavored products to strengthen natural guanylate-driven umami character.
E626 Guanylic acid supports enhanced savory perception in mushroom soups and sauces.
E626 Guanylic acid helps deliver stronger mushroom taste impression in processed foods.
E626 Guanylic acid is used in cheese-flavored snacks to intensify savory notes in seasonings.
E626 Guanylic acid supports richer cheese perception when combined with glutamates.
E626 Guanylic acid helps improve flavor impact while controlling sodium in some designs.
E626 Guanylic acid is used in seafood-flavored products to enhance natural savory character.
E626 Guanylic acid supports stronger fish and shellfish taste perception in soups and snacks.
E626 Guanylic acid helps improve overall savory complexity in seafood seasonings.
E626 Guanylic acid is used in tomato-based products to amplify umami and fullness.
E626 Guanylic acid supports fuller taste in ketchup, pasta sauces, and tomato soups.
E626 Guanylic acid helps improve flavor strength in lower-sugar or lower-salt tomato recipes.
E626 Guanylic acid is used in spice rubs and marinades to enhance savory notes.
E626 Guanylic acid supports deeper flavor in grilled and roasted products.
E626 Guanylic acid helps improve flavor performance after cooking.
E626 Guanylic acid is used in ready meals to restore savory taste after freezing or reheating.
E626 Guanylic acid supports improved flavor perception in microwavable meals.
E626 Guanylic acid helps maintain consistent taste across different heating conditions.
E626 Guanylic acid is used in snack mixes to enhance savory taste and reduce flatness.
E626 Guanylic acid supports a more rounded flavor profile in mixed-seasoning snacks.
E626 Guanylic acid helps improve consumer liking in savory snack mixes.
E626 Guanylic acid is used in reduced-sodium formulations to maintain savory intensity.
E626 Guanylic acid supports sodium reduction by boosting perceived saltiness through umami synergy.
E626 Guanylic acid helps maintain taste acceptance when salt is reduced.
E626 Guanylic acid is used in culinary concentrates to deliver strong umami taste in small dosages.
E626 Guanylic acid supports high flavor density in professional kitchen products.
E626 Guanylic acid helps improve consistency of chef-style seasoning pastes.
E626 Guanylic acid is used in catering and institutional foods to enhance taste in large-batch cooking.
E626 Guanylic acid supports improved palatability in cost-controlled menus.
E626 Guanylic acid helps improve acceptance of vegetable-heavy dishes.
E626 Guanylic acid is used in pet food to enhance palatability in some formulations.
E626 Guanylic acid supports improved aroma and taste acceptance in wet pet foods.
E626 Guanylic acid helps improve intake in picky animals in some products.
E626 Guanylic acid is used in animal feed additives in some formulations to improve flavor acceptance.
E626 Guanylic acid supports better consumption of fortified feeds in some systems.
E626 Guanylic acid helps reduce bitterness perception from added minerals in some feeds.
E626 Guanylic acid is used in flavor houses to build nucleotide-based savory systems for different cuisines.
E626 Guanylic acid supports formulation of chicken, beef, seafood, and vegetable umami profiles.
E626 Guanylic acid helps standardize savory impact across regional flavor variants.
E626 Guanylic acid is used in R&D to evaluate nucleotide synergy with glutamates across pH and processing conditions.
E626 Guanylic acid supports sensory testing versus inosinate and mixed nucleotides.
E626 Guanylic acid helps optimize dosage for maximum umami impact and cost efficiency.
E626 Guanylic acid is used in manufacturing troubleshooting to correct weak savory flavor in processed foods.
E626 Guanylic acid supports rapid flavor adjustment to meet target taste profiles.
E626 Guanylic acid helps reduce reformulation time in savory product lines.
DESCRIPTION
E626 Guanylic Acid is a ribonucleotide derived from guanosine and is typically used in food flavor systems for its potent umami synergy.
E626 Guanylic Acid by itself has modest taste, but E626 Guanylic Acid strongly amplifies umami when combined with glutamate, producing a much stronger savory effect than either component alone.
E626 Guanylic Acid is often present in yeast extracts and mushroom-derived flavor ingredients, and purified E626 Guanylic Acid or its salts provide consistent performance for seasoning formulation.
E626 Guanylic Acid is typically handled as salts such as disodium guanylate or calcium guanylate in industrial use because salts provide better stability and handling, and the acid form is less commonly used as the primary commercial ingredient.
E626 Guanylic Acid should be used according to applicable food additive regulations and good manufacturing practices for the target market.
E626 Guanylic Acid should be dosed carefully because E626 Guanylic Acid is highly potent in synergy systems and small dosage changes can significantly affect taste.
E626 Guanylic Acid is sensitive to moisture pickup in powder form, so packaging and storage should prevent caking and quality loss.
E626 Guanylic Acid should be protected from excessive heat and high humidity to maintain consistent performance.
E626 Guanylic Acid is generally compatible with typical seasoning processes, but pH and ionic strength can affect solubility in some systems.
E626 Guanylic acid is a nucleotide (a guanine-based ribonucleotide) used as a flavor enhancer for umami taste.
E626 Guanylic acid is typically used at low levels because it has strong taste synergy with glutamates.
E626 Guanylic acid is often sourced from fermentation or extraction routes depending on supplier and specification.
E626 Guanylic acid delivers umami enhancement most effectively when combined with glutamic acid or monosodium glutamate.
E626 Guanylic acid is part of the group of 5’-nucleotides that includes inosinate and related salts used in savory foods.
E626 Guanylic acid is used in soups, seasonings, snacks, sauces, and processed foods to increase savory intensity.
E626 Guanylic acid performance depends on formulation matrix, pH, salt balance, and processing conditions.
E626 Guanylic acid should be stored in tightly closed containers in a cool, dry place to prevent moisture pickup and preserve quality.
E626 Guanylic acid is valued for strong umami synergy, high efficiency at low dosage, and broad usefulness in savory flavor systems.
PROPERTIES
Chemical Formula: C10H13N5O8P
Molecular Weight: 363.20 g/mol
Common Name: E626 Guanylic Acid
Chemical Type: 5'-ribonucleotide; flavor enhancer; umami synergist
Appearance: White to off-white powder
Odor: Odorless
Taste: Mild alone; strong umami synergy with glutamates
Solubility: Slightly soluble to soluble in water (pH dependent; salts typically more soluble)
Stability: Stable under normal dry storage; sensitive to moisture and high humidity
Functional Effects: Umami enhancement; synergy with glutamates; taste rounding and savory depth
Storage Temperature: 15–30°C, tightly closed, dry
Shelf Life: Typically 24–48 months in original sealed packaging (supplier dependent)
FIRST AID
Inhalation:
Move to fresh air if dust is inhaled.
Seek medical attention if respiratory irritation persists.
Avoid breathing dust during powder handling.
Skin Contact:
Wash with soap and water after contact.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation develops or persists.
Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation persists.
Ingestion:
Rinse mouth with water.
Seek medical attention if discomfort occurs.
Never give anything by mouth to an unconscious person.
Note to Physicians:
Treat symptomatically.
No specific antidote is required.
Provide supportive care as needed.
HANDLING AND STORAGE
Handling:
Use appropriate PPE including gloves and safety glasses for bulk handling.
Avoid generating dust and avoid inhalation of fine powder.
Use clean, dry equipment to prevent moisture pickup and clumping.
Ventilation:
Use general ventilation for normal handling.
Use local exhaust where dust may be generated during powder transfer.
Minimize airborne particulate accumulation in enclosed areas.
Storage:
Store in tightly closed containers in a cool, dry place.
Protect from moisture to prevent caking and maintain potency and flow.
Keep away from strong odors and contaminants to preserve sensory neutrality.
Spill and Leak Procedures:
Sweep up spilled powder and avoid dust generation.
Collect into suitable containers for reuse or disposal according to local regulations.
Clean residues with water if needed and dry the area to prevent slip hazards.
Handling Precautions:
Formulate with glutamates because E626 Guanylic Acid is most effective as an umami synergist rather than a standalone enhancer.
Optimize dosage carefully because small changes in E626 Guanylic Acid can strongly affect savory intensity in synergy systems.
Rotate stock using FIFO practices to maintain consistent quality and predictable flavor enhancement performance.
