What is E627?
Complete guide to understanding E627 (Disodium Guanylate) in your food
The Quick Answer
E627 is disodium guanylate (also called sodium guanylate), a flavor enhancer made from guanylic acid (GMP) bonded with sodium.
It’s one of the most commonly used guanylate-based flavor enhancers globally, found extensively in instant noodles, potato chips, sauces, soups, and processed meats.
E627 doesn’t create umami taste independently. Instead, it’s typically used with glutamate-based flavor enhancers like MSG to create powerful synergistic umami amplification—often as part of the “I+G” mixture (combined with disodium inosinate E631).
📌 Quick Facts
- Category: Flavor enhancer, umami intensifier, nucleotide-based compound
- Chemical form: Disodium salt of guanylic acid (GMP)
- Also known as: Sodium guanylate, sodium 5′-guanylate, disodium 5′-guanylate, GMP
- Found in: Instant noodles, potato chips, sauces, soups, cured meats, snack foods, tinned vegetables, savory rice, seasonings
- Safety: Approved by FDA, EFSA, JECFA, and most countries worldwide
- Acceptable Daily Intake (ADI): “Not specified” (set in 1993 by JECFA)
- Flavor potency: Approximately 2 times more potent than disodium inosinate (E631)
- Sources: Fermented tapioca starch (most common), yeast extract, sardines, mushrooms, dried seaweed
- Cost: Relatively expensive; rarely used alone—almost always combined with MSG
- Production method: Fermentation via sugar fermentation or extraction from natural sources
- Important note: Contains purines; metabolizes to uric acid in the body
- Dietary status: Often vegan and vegetarian if produced from plant/fungal sources; can be animal-derived from sardines
- Restrictions: Not safe for infants under 12 weeks; should be avoided by people with gout and some asthmatic individuals
What Exactly Is It?
E627 is the disodium salt of guanylic acid (GMP—guanosine monophosphate).
Guanylic acid is a naturally occurring ribonucleotide found in all living cells as part of RNA—the molecules that carry genetic information. It’s particularly concentrated in mushrooms, sardines, yeast, and seaweed.
E627 is the concentrated, purified form of guanylic acid, bonded with two sodium ions to create a white crystalline powder suitable for food manufacturing.
Chemical formula: C₁₀H₁₂N₅Na₂O₈P – Molecular weight: 407.19 g/mol
Historical context:
Guanylic acid was first discovered as a component of RNA in the 1920s-1930s. Its flavor-enhancing properties were later recognized as part of the umami taste system, alongside monosodium glutamate (MSG).
How it enhances flavor:
E627 has no taste of its own. Instead, it amplifies flavors already present in food:
• Guanylate alone = no flavor contribution
• Guanylate + MSG = synergistic umami amplification (far more potent than either alone)
• Guanylate + Inosinate (E631) = “I+G” mixture for extreme flavor enhancement
• Flavor-enhancing power is approximately 2 times that of disodium inosinate (E631)
• Creates meaty, savory, broth-like taste perception
• Allows food manufacturers to reduce salt while maintaining intense flavor
Key mechanism: E627 works synergistically with glutamates. When glutamate binds to taste receptors, guanylate amplifies that signal dramatically—creating the sensation of intense umami flavor.
Where You’ll Find It
E627 is one of the most widely used food additives globally:
• Instant noodles and cup noodles (extremely common)
• Potato chips and corn chips
• Snack foods and flavored crackers
• Instant soups and powder soups
• Sauces and gravies
• Cured meats and charcuterie
• Tinned vegetables
• Savory rice products
• Packaged soups
• Seasonings and spice blends
• Condiments and paste products
• Breakfast cereals (some brands)
• Cheese-flavored products
• Pre-cooked meals and convenience foods
• Bouillon and stock cubes
E627 is ubiquitous in processed foods, particularly in Asian cuisines. It’s significantly more common than any other guanylate form (E628, E629).
Why Do Food Companies Use It?
E627’s primary function is amplifying existing flavors through synergistic interaction with glutamates.
Food manufacturers use disodium guanylate for specific strategic advantages:
• Synergistic flavor amplification: When combined with MSG, creates flavor-enhancing effect 4 times greater than MSG alone
• Extreme potency in combinations: The “I+G” mixture (E627 with E631) creates one of the most potent flavor-enhancing combinations available
• Salt reduction enabler: Allows dramatic reduction of sodium while maintaining intense savory flavor perception
• Flavor enhancement without taste contribution: Amplifies existing flavors without adding discernible guanylate taste
• Affordability through combination: Can be used as an MSG replacement (when combined with E631) for “MSG-free” marketing
• Water solubility: Easily incorporated into aqueous food systems and beverages
• Cost efficiency: Extremely small concentrations (parts per thousand) achieve significant flavor effects
• Meaty flavor creation: Helps create authentic meaty taste in plant-based meat substitutes and lower-cost meat products
• Appetite stimulation: Enhanced flavor perception encourages greater food consumption
• Stability: Stable at various temperatures and pH levels throughout food processing
• Marketing positioning: Can be labeled as “natural flavor” or “yeast extract” on labels—allowing “cleaner” label appeal
Key business reality: Because E627 is relatively expensive, it’s almost never used alone in foods. It’s nearly always combined with MSG (E621) to achieve cost-effectiveness and maximum flavor enhancement. This combination is economical and creates synergistic effects that neither can achieve independently.
Is It Safe?
E627 is approved by major regulatory authorities and is considered safe at approved use levels.
Approval status:
• Approved: FDA (USA), EFSA (Europe), JECFA (WHO/FAO), Food Standards Australia New Zealand, and virtually all countries worldwide
• FDA status: Listed as a direct food additive that may be safely used as a flavor enhancer
• Regulatory consistency: Unlike some additives with regional variations, E627 enjoys almost universal approval
Safety profile:
• ADI set as “not specified” in 1993 by JECFA—indicating no specific safety limits needed
• EFSA has evaluated E627 as part of guanylic acid assessment and found no safety concerns
• No evidence of carcinogenicity, mutagenicity, or reproductive toxicity in scientific studies
• No evidence of genotoxicity or long-term toxicity
• The body metabolizes guanylates the same way it handles guanylate compounds from natural foods
• Decades of extensive global use without documented widespread safety incidents
• Natural occurrence in foods like mushrooms, sardines, and yeast extract
• Generally considered one of the safest food additives
Research status: EFSA published data in October 2018 noting that usage levels of guanylates in food and beverages require re-evaluation, but no safety ban or restrictions have resulted from this review.
Population-specific concerns:
• Asthmatics: Should generally be avoided by some asthmatic individuals; may trigger symptoms
• Infants: Not safe for babies under 12 weeks
• Purine metabolism concerns: Critical issues exist (see below)
Critical consideration—purine metabolism:
Like all guanylate flavor enhancers, E627 contains purines that the body metabolizes to uric acid. This creates specific health concerns:
⚠️ Important Health Consideration:
E627 is metabolized to purines, which convert to uric acid. This creates potential problems for:
• Gout sufferers: Higher purine intake increases serum uric acid levels, worsening symptoms and increasing attack frequency
• Hyperuricemia: People with elevated uric acid levels should limit purine consumption
• Chronic kidney disease: Impaired kidney function makes purine metabolism problematic
• History of kidney stones: Uric acid contributes to uric acid stone formation
• People on uric acid-lowering medication: Should limit purine intake to maintain medication effectiveness
• Infants under 12 weeks: E627 is explicitly not safe for this population
Important note: People with gout and history of kidney stones should avoid guanylates according to food safety resources. For these groups, E627 may not be appropriate despite being “approved as safe” for the general population. Consult your healthcare provider if you have any of these conditions.
Natural vs Synthetic Version
E627 can be derived from various natural sources or synthetically produced:
Production methods (in order of commonness):
• Fermented tapioca starch (most common): Sugar fermentation using Bacillus subtilis or Corynebacterium glutamicum to produce guanosine monophosphate; then sodium is chemically bonded
• Extraction from yeast extract: Guanylic acid extracted from yeast cultures; then sodium bonded
• Extraction from sardines and other fish: Less common; more expensive; direct animal-derived source
• Extraction from mushrooms and seaweed: Can be extracted from dried seaweed or mushrooms
• Chemical synthesis: Laboratory synthesis of the nucleotide from chemical precursors
Vegetarian/vegan status: Complex and depends on production method. Modern sources increasingly use fermentation from plant materials (tapioca starch) or yeast, making E627 often vegetarian/vegan. However, some production still uses sardines or fish-based extraction. Always verify with manufacturers, as labels don’t always specify source.
Chemically identical: Regardless of production method, E627 is the same compound. Your body metabolizes it identically.
The “I+G” Combination: E627 with E631
E627 and disodium inosinate (E631) are frequently combined in foods:
This combination, called “disodium 5′-ribonucleotides” or “I+G,” is particularly effective for umami flavor enhancement when combined with MSG. The mixture:
• Creates synergistic flavor effects far greater than either compound alone
• Allows use as an “MSG replacement” (marketed as “no MSG added” despite containing nucleotide enhancers)
• Is commonly found in instant noodles, snacks, and Asian processed foods
• May be listed as “I+G mixture” or “disodium 5′-ribonucleotides (E635)” on labels
Natural Alternatives
Want to avoid E627 or manage purine intake?
Some alternatives include:
• Dipotassium guanylate (E628) or Calcium guanylate (E629) – Similar guanylate-based enhancers with different mineral salts
• Disodium inosinate (E631) or other inosinates – Similar nucleotide-based enhancers; also purine-based
• Monosodium glutamate (MSG, E621) – Umami flavor but lacks the guanylate synergy
• Disodium 5′-ribonucleotides (E635) – Mixture of guanylate and inosinate; similar combined effect
• Natural yeast extracts – Contain natural guanylates; more expensive
• Fish sauce and fermented fish products – Traditional umami enhancers; contain natural guanylates
• Mushroom extracts – Natural umami; lower in purines
• Aged cheeses – Natural umami from glutamates
• Tomato extracts and paste – Natural glutamates without nucleotide compounds
• Seaweed extracts (kombu, kelp) – Traditional umami enhancers
For people with gout or hyperuricemia, alternatives must also be evaluated for purine content—most umami-rich natural foods contain some purines.
The Bottom Line
E627 (disodium guanylate) is one of the most widely used flavor enhancers globally, particularly valued for its synergistic amplification of umami when combined with MSG.
It’s found extensively in instant noodles, potato chips, snacks, soups, sauces, and processed meats—especially common in Asian processed foods.
E627 is approved by regulatory bodies in the USA, EU, Japan, and virtually all countries worldwide.
Key health considerations: E627 contains purines that metabolize to uric acid. While approved as safe for the general population, it may be inappropriate for people with gout, hyperuricemia, chronic kidney disease, or those managing uric acid levels. Additionally, it should be avoided by some asthmatic individuals and is not safe for infants under 12 weeks.
E627’s extreme prevalence in processed foods—particularly instant foods and snacks—makes it one of the most commonly consumed food additives globally. Its ubiquity reflects the food industry’s dependence on nucleotide-based flavor enhancement for achieving intense savory taste at acceptable cost and sodium levels.
For healthy individuals without purine metabolism concerns or asthma, E627 at approved levels is considered safe by regulatory bodies. If you have metabolic concerns related to uric acid or respiratory sensitivity, consult your healthcare provider before regularly consuming products containing E627.