Comparing E627 - Disodium guanylate vs E640I - Glycine
Overview
Synonyms
Products
Found in 6,422 products
Found in 210 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 2 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.
How much glycine per day?
There’s no numerical ADI set for E640(i); in the EU it’s permitted at quantum satis (levels needed for the intended effect), and exposure from its use as an additive is small compared with the several grams of glycine naturally consumed daily from protein foods.
What does glycine do?
In foods it acts mainly as a flavor enhancer and taste modifier (mildly sweet, masks bitterness) and as a buffering agent to help control pH.
What is glycine used for?
It’s used to enhance flavor, add mild sweetness, mask off-notes, and buffer pH in various processed foods and beverages.
Is glycine polar or nonpolar?
Glycine is often classified as nonpolar, but as a small zwitterionic amino acid it’s highly water‑soluble and behaves neutrally in aqueous foods.
What is glycine good for?
As a food additive it’s good for improving taste (sweetness/umami balance, bitterness masking) and stabilizing acidity; it’s not intended for therapeutic effects.