Disodium guanylate is a widely used food additive whose main ability is to improve the organoleptic characteristics of the product. On the packaging of finished products, this additive can be seen under the symbol E627. If we consider the substance from the point of view of chemistry, then we are talking about the sodium salt of guanylic acid.
This compound belongs to the category of organic, therefore, undoubtedly, it has an effect on the human body. At the same time, food concentrate acts at the cellular level, taking part in metabolic processes. That is why its consumption should be strictly dosed.
Speaking about E627 and its safety for the body, it should be remembered that the substance is completely organic in origin. Unlike synthetic food additives, disodium guanylate has fewer contraindications and restrictions, and the danger to the body is minimal. In terms of toxicity, the substance is included in the second risk group, but its use in food production is approved by the legislation of many countries with a high level of development.
Overview
E627 is a preservative with a pronounced ability to enhance aroma and taste. In its pure form, the additive is used extremely rarely, since its cost is high. To reduce the cost of the finished product, disodium guanylate is combined with other concentrates that increase organoleptic characteristics. Most often, a “duet” of E627 with an aliphatic amino acid is used in production.
Sodium guanylate works well with supplements such as disodium inosine or soy protein. Its share in the compound is minimal, so manufacturers do not even indicate that the concentrate is used in the manufacture of the product. But it must be taken into account that if the composition contains one of the two indicated components, then there is a high probability of the presence of E627.
How to get E627
The production of disodium guanylate is based on the use of certain varieties of dried fish and dried marine plants. Less often – from dried mushrooms. A flavor modifier is obtained by the fermentation of glucose.
The appearance of the food concentrate is a transparent and white powder, with medium-sized crystals. The substance is highly soluble in ordinary water. The powder does not dissolve in ether and alcohol.
An aqueous solution of guanylate has an alkaline reaction and in some cases can be used as an antioxidant. But such use is quite rare, since the cost of the food additive is high, and the alkaline ability is weakly expressed.
Application
Speaking of where sodium guanylate is used, it should be noted that it is used in many branches of food production. For example, the production of elite varieties of sausages and other meat products, vermicelli and instant soups, salty snacks (chips, croutons, nuts), canned vegetables, and some semi-finished products.
| Taste | No |
| Smell | No |
| Color | No |
Since the food additive only enhances the taste and aromatic qualities, but in itself is absolutely tasteless, it is impossible to identify its presence in a particular product by tasting.
The popularity of E627 is quite understandable – it is a powerful modifier of taste and aroma, which significantly increases the organoleptic characteristics of the product. Compared to other supplements of a similar effect, disodium guanylate is much more effective. In addition, it is an organic substance, therefore, its use in food production carries fewer risks to human health.
Disadvantages of E627
It is the effect of sodium guanylate on metabolic processes in the body that explains the presence of negative effects from its consumption in food:
- the food supplement is a fairly strong allergen, therefore it is not recommended for use by people with severe allergies and bronchial asthma;
- when E627 is broken down in the body, purines are formed – substances that cause the progression of gout (people suffering from this disease or at risk should refrain from products that include disodium guanylate);
- frequent use of a taste modifier can cause the development of hypertension, skin allergic reactions, and even Quincke’s edema;
- affects the work of the gastrointestinal tract, causing indigestion, flatulence, diarrhea, spasms.
Other side effects of sodium guanylate abuse include headaches, insomnia, lethargy, dehydration, loss or uncontrolled increase in appetite.
This food concentrate cannot be used in the production of baby food, as it can cause metabolic disorders. Pregnant women should also refrain from including foods that contain E627 in their diet, as this can harm the fetus. Restrictions apply to nursing mothers.
It should not be forgotten that the absence of the index of this modifier on the product label is not yet a guarantee of its absence in the composition. Very often, it is added to the food product along with monosodium glutamate or monosodium inosinate. As already mentioned, the high cost of disodium guanylate forces manufacturers to combine it with less expensive concentrates. And, since the inclusion of E627 is insignificant, very often it is “forgotten” to indicate it in the composition.
Other information
The substance is resistant to environmental influences. Even when heated, it does not lose its properties and does not collapse. An exception is heating in combination with phosphates, in which case the guanylate is destroyed. Therefore, in the production of products with high phosphatase activity, the additive is introduced at the end of the heat treatment.
In parallel with the improvement of organoleptics, disodium guanylate is a preservative. Therefore, its introduction into the composition significantly increases the shelf life of the finished product.
The evidence that regular consumption of foods containing guanylate causes the formation of persistent dependence has not been confirmed by clinical studies. Here the danger lies elsewhere – if the manufacturer decides to use flavor enhancers, then there are big doubts about the quality of his products.
Despite a fairly extensive list of contraindications and restrictions, it cannot be said that the supplement is really dangerous for human life and health. Moreover, its content in products is really insignificant. In its pure form, E627 is used only in the production of expensive products, but in this case, manufacturers always indicate its exact percentage.
The nutritional value of disodium guanylate is zero.