guanylic acid
Basic Information
| Field | Content |
|---|---|
| Chinese name | guanylic acid |
| English name | guanylic acid |
| INS/E number | INS 626 |
| Functional class | Flavour enhancer |
| Year adopted | 1970 |
| Approved by | To be added. |
What is it?
Guanylic acid (5-guanylic acid) is a natural nucleotide that has an umami taste of its own and synergises strongly with MSG to amplify savouriness.
Source
Natural：酵母核糖核酸（RNA）酶解，或从发酵产物提取
Why is it used?
- Provides umami and synergises with MSG
- Lowers the needed amount of MSG
- Improves the flavour depth of broths and sauces
Common Foods
- Seasonings
- Soups
- Convenience foods
- Sauces
- Snacks
Safety
ADI (Acceptable Daily Intake)：Not limited (group ADI for 5-nucleotides)
Concerns：
- 不推荐用于12周以下婴儿食品
- 痛风患者需关注嘌呤摄入
Usage Standard
China：GB 2760《食品安全国家标准 食品添加剂使用标准》
International：
- EU Regulation 1333/2008 Annex II (E 626)
- FDA 21 CFR 172.345
- Codex GSFA (INS 626)
- FSANZ Food Standards Code (626)
In a nutshell
Guanylic acid is a natural nucleotide flavour enhancer that synergises with MSG.
Consumer Advice
Guanylic acid is a naturally occurring nucleotide used as a flavour enhancer that strongly boosts savoury umami, especially when combined with MSG. It is found naturally in mushrooms and broths and is widespread in the human body. It is safe at normal consumption levels; however, as a purine compound, people with gout or high uric acid should be mindful of excessive intake of purine-containing foods.
Dietary Restrictions
- Vegan: ✅
- Halal: ✅
- Kosher: ✅
Allergens
✅ Free from common allergens
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.