Comparing E627 - Disodium guanylate vs E621 - Monosodium glutamate
Overview
Synonyms
Products
Found in 6,422 products
Found in 9,893 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 3 keywords in U.S. during the last 10 years.
Interest over time for 5 keywords in U.S. during the last 10 years.
Popular questions
Is disodium guanylate bad for you?
No—it's an approved flavor enhancer and considered safe at the tiny amounts used in foods. People with gout or high uric acid may wish to limit it because it's a purine nucleotide.
Is disodium inosinate and guanylate bad for you?
Generally no; the pair (often used as disodium 5'-ribonucleotides) is permitted and considered safe at typical food levels. Those with gout or hyperuricemia may prefer to limit them due to purine content.
What does disodium guanylate do to your body?
It enhances umami/savory taste by activating taste receptors. It’s metabolized like other nucleotides and can break down to uric acid, with no known systemic effects at normal food doses.
Is disodium guanylate msg?
No—it's a different compound (a 5'-nucleotide, E627), though it’s often used together with MSG to intensify umami.
What is disodium inosinate and disodium guanylate?
They are nucleotide flavor enhancers (E631 and E627) used together to amplify savory/umami taste, often alongside MSG. The combination is commonly called disodium 5'-ribonucleotides.
Is msg bad for you?
No—MSG (E621) is generally recognized as safe by the FDA and permitted in the EU within limits; most people don’t experience adverse effects at typical food levels. A small subset may have short-lived symptoms (like headache or flushing) after large bolus intakes, and it contributes some sodium.
What is msg in food?
MSG is monosodium glutamate, the sodium salt of the amino acid glutamic acid, used as a flavor enhancer to add umami and intensify savory taste. It’s the same form of glutamate found naturally in foods like tomatoes and cheese.
What is msg made of?
It’s the sodium salt of L-glutamic acid, typically produced by fermenting plant sugars (e.g., sugarcane, sugar beet, or corn starch) with microbes, then neutralizing the glutamic acid with sodium. The result is purified crystals of monosodium glutamate.
Why is msg bad for you?
It isn’t considered “bad” at normal intakes—regulators deem it safe, and EFSA set a group ADI for glutamates of 30 mg/kg body weight/day to limit high exposures. Some people may experience transient symptoms after large doses, and it can add to overall sodium intake if overused.
Is msg bad?
No—MSG (E621) is considered safe at normal food levels (FDA GRAS; EFSA sets an acceptable daily intake of 30 mg/kg body weight/day), and well-controlled studies haven’t shown consistent harms. A small subset of people may get brief symptoms like headache or flushing after large doses, especially on an empty stomach, and it does add some sodium, but typical culinary use is fine for most.