Disodium 5 Guanylate
Disodium 5'-guanylate is the disodium salt of guanosine 5'-monophosphate, a purine ribonucleotide, and is used in food as a flavour enhancer. It carries the E number E627, the INS number 627 and CAS number 5550-12-9, and is normally sold as the hydrated crystalline salt. It is commonly abbreviated to GMP in the trade.
On its own it has only a weak savoury taste, and its commercial value lies almost entirely in synergy. In the presence of glutamate the perceived umami intensity rises far above the sum of the two. A small addition of guanylate to a formula containing monosodium glutamate multiplies the effect several times over and allows the total quantity of enhancer, and often of salt, to be reduced. Guanylate is the more potent of the two commercial ribonucleotides, and it is most often blended in equal parts with disodium 5'-inosinate as the mixed salt sold as I plus G.
The material is a white to colourless odourless crystal or crystalline powder, freely soluble in water and practically insoluble in ethanol. It is stable in dry storage and in most processed foods, but it is destroyed by phosphatase enzymes present in raw vegetables, raw meat and fresh fish, so it is added after any step that inactivates those enzymes rather than at the start of a cold preparation.
We source bulk Disodium 5 Guanylate from top China manufacturers for our partners. The manufacturers are in Liaoning and Henan. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Probiotic
Specifications
| Item | Specification |
|---|---|
| Appearance | White to colourless crystals or crystalline powder |
| Odour and Taste | Odourless, with a characteristic savoury taste |
| Assay, on anhydrous basis | 97.0 to 102.0 percent |
| Identification | Ultraviolet absorption and sodium test conform |
| Loss on Drying (120 °C, 4 h) | Not more than 25.0 percent |
| pH, 5 percent solution | 7.0 to 8.5 |
| Clarity of Solution | Clear and colourless at 5 percent in water |
| Other Nucleotides | Not detected by thin layer chromatography |
| Ammonium | Not more than 0.2 percent |
| Solubility | Freely soluble in water, practically insoluble in ethanol |
| Particle Size | To declared mesh for the grade |
| Lead | Not more than 1 mg/kg |
| Arsenic | Not more than 1 mg/kg |
| Total Plate Count | Not more than 1,000 cfu/g |
| Salmonella | Absent in 25 g |
Common Markets Grades
The article of commerce is a single defined substance and is traded to the specification set out in the international pharmacopoeial and food chemical compendia, so grades differ mainly in physical form, hydration state and presentation rather than in composition. Assay is stated on the anhydrous basis at not less than ninety seven percent, and the salt itself is the hydrate, so water content is a specification line rather than an impurity.
Physical presentation covers fine crystalline powder, standard crystal and granular grades, chosen according to whether the material is to dissolve quickly in a liquid or to flow and resist segregation in a dry blend. Mesh specification matters in dry seasoning work, since a fine nucleotide powder will separate from coarse salt or glutamate crystals in a blender. Most volume is sold not as the single salt but as the fifty fifty mixture with disodium inosinate, which is a separate article with its own E number, and as pre-blended enhancer systems combining nucleotides with glutamate at a fixed ratio. Non-genetically-modified and halal or kosher declarations follow the fermentation substrate and processing aids used.
Applications
- Instant noodle seasoning sachets, where it is a standard component of the umami system
- Bouillon cubes, stock powders and granulated seasoning
- Savoury snack seasoning, applied dry or in an oil slurry
- Soups, sauces, gravies and ready meals
- Processed meat and poultry, in marinades, brines and seasoning blends
- Reduced sodium products, compensating for the loss of flavour intensity as salt is cut
- Soy sauce, oyster sauce and bottled condiments
- Plant based analogues, building savoury depth alongside yeast extract
- Pet food palatants, where the same synergy decides acceptance
- Blending into mixed ribonucleotide salts for onward sale
Brands Using Disodium 5 Guanylate
Widely-distributed consumer products that list Disodium 5 Guanylate on the ingredient label.
Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.
China Manufacturers of Disodium 5 Guanylate
Top Disodium 5 Guanylate manufacturers in China.
Dalian Zhen-Ao Bio-tech Co., Ltd.11 ingredients in the directory- Xuchang Foison Biological Technology Company Limited3 ingredients in the directory
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the United States disodium 5'-guanylate is used as a flavour enhancer and is listed as generally recognised as safe for that purpose. It must be declared by its specific name in the ingredient list rather than being covered by a general term such as natural flavour or spices, and its use is limited by good manufacturing practice rather than by a numerical cap in the regulations. Products bearing a United States Department of Agriculture inspection legend follow the corresponding Food Safety and Inspection Service policy on flavour enhancers in meat and poultry.
In the European Union it is an authorised food additive under Regulation (EC) No 1333/2008 with the number E627, permitted across many food categories at levels set in the annexes to that regulation, generally expressed as a group limit covering guanylate, inosinate and the mixed ribonucleotide salt together. Purity criteria are laid down in Regulation (EU) No 231/2012, which specifies assay, water content, related nucleotides and heavy metal limits. It must be declared in the ingredient list by its functional class and either its name or its E number. Codex includes it in the general standard for food additives, and JECFA has established specifications for the substance and has evaluated the ribonucleotide group, concluding that its use as a flavour enhancer does not present a safety concern at the levels used.
Manufacturing Process
The dominant industrial route starts from microbial ribonucleic acid. A yeast, most often Candida utilis, is grown in submerged culture on a carbohydrate substrate to a high ribonucleic acid content, and the cells are harvested and the nucleic acid extracted by heating in dilute alkali or salt solution, then precipitated and washed. The extracted ribonucleic acid is hydrolysed with a 5'-phosphodiesterase, typically nuclease P1 obtained from Penicillium citrinum, which cleaves the polymer specifically to the four 5'-mononucleotides. The guanylic acid fraction is separated from the mixture on ion exchange resin, since only the guanine and adenine derived nucleotides are of commercial interest and the others are recycled or discarded.
An alternative route runs entirely by fermentation, with a mutant Bacillus or Corynebacterium strain excreting guanosine or its precursor into the broth. The nucleoside is recovered by adsorption and crystallisation and then phosphorylated chemically at the 5' position, usually with phosphorus oxychloride under controlled conditions, before hydrolysis of the intermediate. Whichever route is used, the guanylic acid is neutralised with sodium hydroxide to the disodium salt, decolourised over activated carbon, polish filtered, and crystallised by controlled cooling or by addition of ethanol. The crystals are centrifuged, washed, dried to the specified hydrate, milled or granulated to the ordered mesh and packed in lined bags or drums.
