The number of names for the food flavor enhancer E626 is incredibly large. The substance is known as guanylic acid, ribonucleic acid, nucleic acid, GMP, 5′-guanylic acid. This food flavor enhancer is a modifier, directly enhancer of taste or smell in the food industry, aimed at the production of a wide range of food products.
Characteristics of the substance
In another way, we can say that a certain group of substances – chemical compounds and flavor enhancers are combined into a group of food additives with codes E620-E642, which includes guanylic acid. These compounds have the ability to enhance the taste and smell of food.
Guanylic acid is a natural substance in its origin, it is an integral part of molecular RNA, which carries the genetic cellular code. This substance is present in absolutely every living organism on the planet. In the natural environment, guanylic acid is found in the tissues of fish and animals. But it is also found in vegetation – some types of mushrooms are rich in guanylic acid.
Food supplement E626 is produced in several common ways – by microbiological synthesis, by anaerobic fermentation of glucose, or, in rare cases, from yeast extract or fish milk.
According to its physical and chemical properties, E626 is a white or colorless crystalline powder. This powder has no pronounced odor, but has a very characteristic aftertaste. In water, guanilic acid is moderately soluble, but in ethyl alcohol it is completely insoluble.
Nutritional supplement E626 can be purchased in free sale, packaged in kraft bags, stuffed drums, cardboard boxes or plastic bags and plastic cans in retail.
Application and harm
In modern food production, guanylic acid is used in a very dosed way, basically, the E626 flavor enhancer is added to sauces, ready-made snacks, all kinds of canned food, and instant soups.
The thing is that a number of studies have demonstrated to scientists the harmful effect of the E626 preservative on the human body, after which it was no longer widely used in food. With regard to the use of the substance for the production of baby food, such production is legally prohibited.
Also, the harm from using the E626 flavor enhancer in food products may lie in the fact that it can cause exacerbations of allergic reactions, bronchial asthma, and harm during pregnancy and breastfeeding.
Side effects from E626 are most often expressed by disorders of the gastrointestinal tract, the occurrence of hypertension, dehydration of the whole organism. All those who suffer from gout or rheumatism should not consume products containing this supplement.
Due to these serious side effects, this substance is completely prohibited from use in the food industry in Australia and New Zealand. However, in many countries of the European Union, in Ukraine and Russia there is no official legislative ban on the use of this additive, and the most terrible is the fact that there are no generally accepted standards for the safe use of guanylic acid and its maximum allowable amount in food products.
In medical practice, pharmacological preparations with nucleic acids of microbial or animal origin serve as drugs for oncological or autoimmune diseases, as well as infections caused by viruses or bacteria.
Despite the fact that food products with guanylic acid are practically not produced, it can serve as a very strong flavor and odor enhancer. The effect of the substance on human receptors exceeds the similar effect of the famous monosodium glutamate by 200 times.