Disodium Guanylate
What it does
Flavour enhancer.
How it's made
Made from yeast/fish; often with MSG.
Disodium guanylate is a flavour enhancer belonging to the "nucleotide" group, used to boost savoury, umami taste. It is especially powerful when combined with glutamate (MSG), the two working together synergistically, which is why they so often appear side by side in savoury snacks and instant noodles.
It is produced by fermentation and enzyme technology. Microorganisms are grown to produce nucleic acids (RNA) or the guanylate building block directly, and enzymes are then used to break down RNA and release the guanosine monophosphate, which is neutralised with sodium to form disodium guanylate. Modern processes often ferment the nucleotide directly.
The purified nucleotide salt is crystallised into a white powder. Because it is so effective alongside glutamate, it is usually used in small amounts as part of a flavour-enhancer blend; it is derived from yeast or other microbial sources, and being a nucleotide, it is a natural component of many foods.
Possible reactions
May affect people sensitive to purines (gout); often paired with MSG.