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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
other names sodium 5'-guanylate disodium 5'-guanylate
Identifiers
CAS number	5550-12-9
PubChem	21712
SMILES	C1=NC2=C(N1C3C(C(C(O3)COP(=O)([O-])[O-])O)O)NC(=NC2=O)N.[Na+].[Na+]
Properties
Molecular formula	C10H12N5NaO8P
Molar mass	384.19 g mol−1
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references

Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural disodium salt of the flavor enhancer guanosine monophosphate (GMP). Disodium guanylate is a food additive with the E number E627.^[1] It is commonly used in conjunction with glutamic acid (monosodium glutamate, MSG).

As it is a fairly expensive additive, it is 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. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides.

Disodium guanylate is produced from dried fish or dried seaweed and is often added to instant noodles, potato chips and other snacks, savoury rice, tinned vegetables, cured meats, and packaged soup.

[edit] Nutritional Information

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.^[1] Since it is often produced from fish,^{[citation needed]} 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.

[edit] See also

• Guanosine monophosphate
• Disodium inosinate

[edit] References