Is E627 Disodium Guanylate Safe to Eat? What This Flavour Enhancer Is

If you have read the back of a packet of crisps or a stock cube, you have probably seen E627, disodium guanylate, often listed right next to MSG. It is a powerful flavour enhancer derived from natural sources, and for most people it is perfectly safe. Here is what it is and the one dietary note worth knowing. For more, see our food additives guides.

What is E627 disodium guanylate?

Disodium guanylate is the sodium salt of guanylic acid, a compound belonging to a family called nucleotides, which are part of the genetic machinery of all living cells. In food terms, it is one of the molecules that give dried shiitake mushrooms, dried fish (such as the bonito flakes used in Japanese dashi), and aged meats their intense savoury depth. As the additive E627 it is produced commercially by fermentation, often from starch or yeast.

It is a flavour enhancer that supercharges umami, the savoury fifth taste, and it is many times more potent than glutamate at doing so.

Why is it almost always paired with MSG?

Here is the clever part: disodium guanylate has a strong synergy with glutamate (MSG, E621). When the two are combined, the umami effect is dramatically multiplied, far greater than the sum of the parts. That is why you will nearly always see E627 listed alongside E621, or in the combined ingredient disodium 5-ribonucleotides (E635), which blends guanylate with its cousin disodium inosinate (E631). Manufacturers use this synergy to get a big savoury punch from a very small quantity.

What does it do in food?

As a flavour enhancer, E627 is used to:

• Intensify the savoury taste of crisps and savoury snacks.
• Deepen the flavour of stocks, soups, and instant noodles.
• Round out sauces, seasonings, and ready meals.

Is disodium guanylate safe to eat?

Yes, for the general population. E627 is approved in the European Union, the United Kingdom, and the United States, where the FDA treats it as Generally Recognised As Safe. The European Food Safety Authority re-evaluated the ribonucleotide flavour enhancers in 2024 and raised no safety concern at the levels used in food. Because it is used in such tiny amounts, exposure from the diet is very low.

The one caution: gout and purines

There is one group who may wish to be careful. Disodium guanylate is a nucleotide, and nucleotides are broken down in the body into purines, which produce uric acid. People with gout or who are prone to high uric acid levels are sometimes advised to limit high-purine intake. The amounts in seasoned snacks are small, but anyone managing gout may prefer to keep an eye on heavily seasoned processed foods. For everyone else, this is not a concern.

A second practical note: like other umami enhancers, E627 is often found in salty products, so check the sodium content if you are watching your salt.

Foods that commonly contain E627

You will most often find disodium guanylate in flavoured crisps and savoury snacks, instant noodles and ramen seasoning, stock cubes and bouillon, gravies, dips, and many ready meals. It is rarely used alone, almost always teamed with MSG to maximise its effect.

The bottom line

E627 disodium guanylate is a potent, naturally derived flavour enhancer made by fermentation, used in tiny amounts and usually paired with MSG to boost umami. It is judged safe by EFSA and the FDA for the general population. The only real caveat is for people with gout, who may wish to limit high-purine foods; for everyone else, the trace amounts in snacks pose no meaningful concern.