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Disodium Guanylate
Cautionary Ingredient - This ingredient appears to be problematic.
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What it is:
Synthetic Flavor enhancer: Used in baked goods, canned foods, poultry, sauces, seasonings, and soups.
What we know:
Disodium guanylate is produced from dried fish or dried seaweed and is often added to instant noodles, potato chips and snacks, savoury rice, tinned vegetables, cured meats, packet soup. As a food additive it is usually used in synergy with glutamic acid (monosodium glutamate, MSG). If disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides.

Disodium guanylate is listed as an additive permitted for direct addition to food for human consumption by the FDA (FDA regulation 21CFR172.530).

Careful studies have shown that some people are sensitive to MSG. Reactions include headache, nausea, weakness, and burning sensation in the back of neck and forearms. Some people complain of wheezing, changes in heart rate, and difficulty breathing.
Other Names:
Sodium 5'-guanylate; Disodium 5'-guanylate; Disodium GMP; Sodium GMP; Disodium 5'-GMP; Guanylic acid sodium salt; Guanine-riboside-5-phosphoric acid; Guanosine 5'-disodium phosphate
Information Provided By:
J. Smith, L. Hong-Shum, Food additives data book (Blackwell Science, Oxford, 2003), pp. xvii, 1016
M. Ash, I. Ash, Handbook of food additives (Synapse Information Resources, Endicott, NY, ed. 2nd, 2002), pp. xiii, 1079