E627 – Disodium guanylate - Food additives database

Safety grading ORANGE – SOME CONCERNS

E627 (disodium guanylate) is a flavour enhancer authorised for use in foods in major jurisdictions and used internationally under good manufacturing practice (GMP) conditions. That regulatory baseline supports overall safety at typical use levels, but it does not remove all practical concerns for every consumer group.

E627 is the disodium salt of guanosine 5′‑monophosphate (GMP), a purine nucleotide. During digestion, nucleotides are broken down and purines can ultimately contribute to uric acid formation. In healthy people this is normal metabolism. However, for individuals with gout, hyperuricemia, recurrent uric‑acid kidney stones, or reduced kidney function, repeatedly adding “purine boosters” from foods and additives may be undesirable, especially if overall diet quality is already an issue.

Evidence suggests the key variable is dose. Controlled human studies show that high nucleotide or purine loads can raise serum uric acid transiently, while more moderate intakes generally remain within normal ranges. Importantly, E627 is usually used at low concentrations (often tens to hundreds of milligrams per kilogram) because it is potent and is commonly blended with glutamate sources such as E621 (monosodium glutamate) and/or with inosinate such as E631. This synergy means that typical additive exposure is far below gram‑level intakes used in older metabolic research.

Why not GREEN? Two practical reasons: (1) E627 is most common in highly processed savoury foods (instant noodles, snack seasonings, powdered soups), where frequent consumption can indirectly increase sodium and calorie intake and (2) people who actively manage uric acid levels often prefer to avoid avoidable purine sources, even if the additive contribution is small.

Bottom line: E627 is likely low risk for the general population at normal food-use levels, but it is reasonable for susceptible individuals to limit it. This vulnerable‑group caveat is why it is graded ORANGE – SOME CONCERNS.

Should You Avoid E627 (Disodium guanylate)?

Yes, consider limiting if you have gout, hyperuricemia, uric‑acid kidney stones, or significant kidney impairment, especially if you notice flares after savoury snacks, instant soups, or seasoning blends.
Be cautious if you follow a medically prescribed low‑purine diet or have been advised to reduce uric acid.
Probably not necessary if you are healthy and consume E627-containing foods occasionally, typical additive doses are small.
For sodium-sensitive diets (hypertension, heart failure), focus on the product’s total sodium. E627 contains sodium, but it is rarely the main sodium driver compared with salt.

Common Uses

Instant noodles, ramen cups, packet soups: boosts savoury depth and “brothy” taste.
Snack seasonings (chips, crackers, popcorn): increases flavour intensity at very low dosage.
Stock cubes, bouillon powders and soup bases: strengthens meat-like notes and umami persistence.
Savoury sauces and dry spice blends: improves overall flavour balance and aftertaste.
Processed meats and plant-based meat alternatives: supports “meaty” perception and can help with partial salt reduction in formulations.

Common names / Synonyms

Disodium guanylate
Disodium 5′-guanylate
Sodium guanylate
Guanosine monophosphate disodium salt
GMP (Guanosine monophosphate)
INS 627

What is it?

E627 is the disodium salt of guanylic acid, more precisely guanosine 5′‑monophosphate (GMP). GMP is a naturally occurring nucleotide present in all living cells and therefore in many foods. Natural dietary sources include yeast extracts, mushrooms, seaweed, and some meats and fish. In human biology, GMP is one of the building blocks used to form RNA (ribonucleic acid), and it also participates in cellular energy and signalling pathways after conversion to other guanine nucleotides In ingredient lists it may also appear within blended flavour enhancers such as disodium 5′-ribonucleotides (E635), which combine guanylate with inosinate for stronger synergy.

In food technology, GMP is valued because of taste synergy. On its own it has a mild savoury character, but when combined with glutamate sources it can markedly amplify umami perception. This synergistic effect is why E627 is often paired with MSG, hydrolysed vegetable protein, yeast extract, or inosinate. In practice, this allows manufacturers to achieve a strong savoury profile while using a smaller amount of each flavouring component. In some product types, this strategy can also support partial sodium reduction while maintaining palatability, although it does not automatically make the finished food “low sodium.”

Commercial E627 is typically produced by microbial fermentation using food-grade production strains, followed by purification and crystallisation. Industrial processes vary, but commonly involve fermentation on carbohydrate feedstocks, enzymatic steps to generate or enrich GMP, and conversion to the disodium salt to achieve the desired stability and solubility. The finished additive is usually a white to off‑white crystalline powder that dissolves readily in water and is stable under typical cooking and processing conditions. Because it is potent, manufacturers use it at low concentrations, and it is often present as part of a flavour blend rather than as a standalone ingredient.

Where it’s allowed (EU vs US)

EU: E627 is authorised as a flavour enhancer within the ribonucleotides group (E626–E635), with specific permissions depending on the food category.

US: disodium guanylate is permitted as a direct food additive used as a flavour enhancer, at levels consistent with good manufacturing practice.

E627 – Disodium guanylate