Disodium guanylate

Disodium guanylate (CAS 5550-12-9 ), also known as E627 and GMP-Na2, is a nucleotide-based flavor enhancer derived from guanosine 5'-monophosphate. It amplifies savory, umami taste perception at low use levels.

This ingredient functions synergistically with glutamates to boost overall flavor intensity in processed food formulations. In the food industry, it is combined with disodium inosinate and monosodium glutamate.

These blended flavor enhancer systems are used in soups, snacks, instant noodles, sauces, and seasoning mixes. It allows formulators to reduce total glutamate content while maintaining perceived flavor strength.

This reduction is a key cost and label consideration for manufacturers. In savory snack coatings and dry seasoning blends, small concentrations deliver significant taste-boosting effects for the user.

These effects improve product palatability without masking other flavor notes. Personal care formulators have also explored nucleotide ingredients for skin-conditioning applications in various cosmetic products.

However, food flavoring remains the primary commercial demand driver for this chemical. It is supplied as a white crystalline powder, typically in food-grade quality meeting FCC purity specifications.

The material is available in standard packaging formats suited to industrial food production, including bulk bags. Smaller quantities are also available for R&D use and laboratory testing purposes.

Blended nucleotide products combining GMP-Na2 with IMP are also commercially available for direct use. These blends are specifically designed for immediate application in seasoning and snack formulations.

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