Dipotassium guanylate
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Description
E628, also known as dipotassium guanylate, is a food additive classified as a flavor enhancer. It is the dipotassium salt of guanylic acid, a nucleotide that enhances umami taste, similar to monosodium glutamate (E621) but with greater intensity. Dipotassium guanylate is obtained industrially by bacterial fermentation of sugars using genetically modified strains of Corynebacterium glutamicum or Bacillus subtilis, or by enzymatic hydrolysis of yeast RNA.
It is a white crystalline powder, odorless, with a sweet and salty taste, highly soluble in water and slightly soluble in ethanol. Its main function is to enhance the flavor of foods, often in combination with other enhancers such as disodium inosinate (E631) or monosodium glutamate, producing a synergistic effect that reduces the required amount of these additives.
Dipotassium guanylate was approved as a food additive in the European Union after evaluations by the European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA). EFSA established an Acceptable Daily Intake (ADI) of 0-4 mg/kg body weight for the sum of guanylates (E626-E629). WHO/JECFA also set an ADI of 0-4 mg/kg bw.
Regarding food safety, dipotassium guanylate is considered safe at authorized use levels. No significant adverse effects in humans have been documented, although some individuals sensitive to glutamate may experience mild reactions. Labeling must include the name or E number, and it is mandatory in the European Union for all products containing it.
E628 is mainly used in processed foods to enhance umami flavor. According to Regulation EC 1333/2008, it is authorized in a wide variety of food categories, such as soups and broths, sauces, seasonings, savory snacks, processed meat products, prepared dishes, and cereal-based foods. Maximum limits vary by category but typically range from 50 to 500 mg/kg, often in combination with other nucleotides.
In the Spanish market, it is found in brands of instant soups (e.g., Gallina Blanca), tomato sauces, bagged potato chips (such as Lays or Pringles), and some sausages. Compared to the US FDA, dipotassium guanylate is classified as Generally Recognized as Safe (GRAS) and is permitted at similar levels. In Japan, its use is widespread in traditional and processed cuisine, with limits similar to European ones. Combination with disodium inosinate (E631) is common to achieve a more balanced enhancing effect.
Documented side effects of dipotassium guanylate are scarce and mild. EFSA and WHO conclude that there is no evidence of acute toxicity, chronic toxicity, genotoxicity, or carcinogenicity at authorized use levels. In animal studies, very high doses (above 1000 mg/kg bw) have shown mild effects on the gastrointestinal system, but these are not relevant for human consumption. In humans, some individuals sensitive to monosodium glutamate (Chinese restaurant syndrome) may experience symptoms such as headache, sweating, or palpitations, although there are no conclusive studies directly linking dipotassium guanylate to these effects.
The biological mechanism of action is activation of umami taste receptors (T1R1/T1R3) on the tongue, similar to glutamate. No particularly sensitive populations have been identified, except for individuals with rare allergies to nucleotides. No interactions with medications are known. The ADI of 0-4 mg/kg bw is considered safe for the general population, including children and pregnant women. In summary, E628 is one of the safest additives according to current scientific evaluations.
- Dipotassium guanylate
- Potassium guanylate
- Dipotassium 5'-guanylate
- Guanosine-5'-monophosphate dipotassium
- GMP dipotassium
- Dipotassium guanylate
- Flavor enhancer (guanylate)
- Potassium salt of guanylic acid
- Potassium 5'-guanylate
- Dipotassium 5'-guanylate
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