If you've ever seen the term monosodium glutamate (MSG) on food labels, you might be curious about another lesser-known food additive: disodium guanylate. This ingredient often hides under broad terms like “natural flavors.” Frequently found in processed foods like canned soups, potato chips, and dairy products, disodium guanylate raises questions about its safety and function.

This article aims to clarify what disodium guanylate is, its uses in food, and its safety profile.

Disodium guanylate is a common food enhancer derived from guanosine monophosphate (GMP), which is a nucleotide crucial for numerous biological functions, including DNA synthesis. Typically sourced from fermented tapioca starch, it can also be extracted from yeast, mushrooms, or seaweed, with dried mushrooms being a natural source rich in GMP.

Primary Uses

This additive is often combined with MSG or other glutamates to amplify flavors but can also be utilized independently, though this is rarer due to higher production costs. While table salt enhances food taste, disodium guanylate, like other glutamates, boosts your palate's perception, making foods seem more flavorful and rich.

Interestingly, studies show that the combination of disodium guanylate and MSG significantly enhances taste sensation; research indicates an increased flavor response to this duo, sometimes up to eight times more than MSG alone. This synergy contributes to umami, recognized as the fifth basic taste, associated with savory flavors found in rich broths, mushrooms, and certain meats.

As an Alternative to MSG

Although it can enhance MSG's impact, disodium guanylate can also be paired with disodium inosinate as an MSG alternative. When these two nucleotides are combined, they are labeled as “I+G” in the food industry. However, they only deliver an umami experience when used with MSG.

Disodium guanylate can be found in a variety of processed foods, including:

• Prepackaged cereals
• Condiments and sauces
• Canned soups
• Instant noodles
• Snack foods
• Pasta products
• Spice mixes
• Cured meats
• Energizing beverages
• Canned vegetables

Moreover, it naturally occurs in certain foods, such as fish and mushrooms — dried shiitake mushrooms, for instance, can contain up to 150 mg of disodium guanylate per 100-gram serving.

Organizations such as the Food and Drug Administration (FDA) in the United States and the European Food Safety Authority (EFSA) classify disodium guanylate as safe. However, the absence of established daily intake guidelines calls for further research on its long-term effects.

Contribution to Sodium Levels

Disodium guanylate does contribute to the overall sodium content of food products, but it is typically utilized in smaller quantities. To put this into perspective, a teaspoon of MSG contains about 500 mg of sodium. It's important to note that MSG and disodium guanylate are commonly used as salt substitutes, given that excessive salt consumption poses health risks, including hypertension and heart disease.

Who Should Avoid Disodium Guanylate?

Individuals who have a sensitivity to MSG may experience similar adverse effects from disodium guanylate, including headaches and flushing. This additive may also not be suitable for those with conditions such as gout or those susceptible to uric acid kidney stones, since guanylates can metabolize into purines that elevate uric acid levels.

Disodium guanylate serves as a flavorful enhancer in various food applications, particularly in enhancing the taste of umami. While research on its long-term safety is still necessary, it is generally regarded as safe for most consumers.

However, individuals with MSG sensitivities, or those with a history of gout or kidney stones, might want to exercise caution in their consumption of products containing this additive.