Disodium guanylate
From Wikipedia, the free encyclopedia
| Disodium guanylate | |
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| 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 | |
| PubChem | |
| SMILES | C1=NC2=C(N1C3C(C(C(O3)COP(=O)([O-])[O-])O)O)NC(=NC2=O)N.[Na+].[Na+] |
| Properties | |
| Molecular formula | C10H12N5Na2O8P |
| Molar mass | 407.184 |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox disclaimer and references |
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Disodium guanylate (E627), also known as sodium 5'-guanylate and disodium 5'-guanylate, is the disodium salt of the flavor enhancer guanosine monophosphate (GMP). Disodium guanylate is a food additive and is usually used in synergy 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 snacks, savoury rice, tinned vegetables, cured meats, packet soup.
