E627: Disodium guanylate

What is E627?

Disodium guanylate is the sodium salt of guanylic acid, a nucleotide naturally found in mushrooms, particularly dried shiitake, and in yeast. Labelled E627, it intensifies the savoury, umami character of food.

Origin and production

It is usually made from yeast extract or produced through fermentation, but it can also be obtained from fish, such as dried sardines. The label rarely indicates which source was used.

Why is it used?

As a flavour enhancer, it is most effective in combination with monosodium glutamate and disodium inosinate, the mixture often sold as E635. It is typical of crisps, instant noodles, soups, sauces, seasoning mixes and frozen ready meals.

Vegan, vegetarian and halal

Disodium guanylate is most often of microbial or yeast origin, but since an animal source cannot be ruled out, vegans and vegetarians may want confirmation from the manufacturer. Halal and kosher consumers can look for certified products.

Safety and regulation

Disodium guanylate is authorised as a flavour enhancer in the EU and has been assessed by EFSA and JECFA. Like other nucleotide flavour enhancers, it is not generally allowed in foods for infants and young children.

Common in