Disodium Guanylate
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What it is
Disodium guanylate is a flavor enhancer that helps give foods a savory, umami taste. It is a nucleotide, a building block of DNA and RNA, and is often produced through the fermentation of sugars by microorganisms like yeast.
Why it's used
Manufacturers add disodium guanylate to enhance the savory flavor of many processed foods. It is commonly used in snack foods like chips, instant noodles, soups, sauces, and seasoning mixes, often alongside monosodium glutamate (MSG) for a stronger flavor effect.
Health notes
In the United States, the Food and Drug Administration (FDA) considers disodium guanylate to be Generally Recognized As Safe (GRAS) for use in food. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated disodium guanylate and did not set a numeric acceptable daily intake (ADI not specified), concluding it is safe at levels typically used in food. For most people, consuming disodium guanylate at typical levels is not associated with adverse health effects.
Allergen info
Not a major allergen.