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
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| 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+]
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| Properties | |
| Molecular formula | C10H12N5Na2O8P |
| Molar mass | 407.184 g/mol |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) | |
| Infobox references | |
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 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, vegans and vegetarians may wish to avoid it unless the product is specifically labelled Vegan/Vegetarian. Such labels require the use of non-animal derived sources, such as seaweed or yeast.
