Although you might be familiar with monosodium glutamate (MSG), another food additive known as disodium guanylate has likely remained unnoticed by many. This is quite understandable, as it is often categorized under the broad term “natural flavors.” Disodium guanylate is commonly used in conjunction with MSG across various food items, including canned soups, potato chips, and a variety of dairy products. However, you may find yourself questioning its safety. This article will delve into what disodium guanylate is, the types of foods that include it, and whether it is safe for your consumption.

Understanding Disodium Guanylate and Its Applications

Disodium guanylate is a widely utilized food additive, essentially a type of salt derived from guanosine monophosphate (GMP). In the realm of biochemistry, GMP serves as a nucleotide, which is a crucial building block for significant molecules such as DNA. This compound is predominantly produced from fermented tapioca starch, although alternative sources include yeast, mushrooms, and seaweed. In the natural world, dried mushrooms are the most abundant source of this ingredient.

Applications of Disodium Guanylate

Disodium guanylate is frequently combined with monosodium glutamate (MSG) or other glutamates, although it can technically be utilized independently; however, this is relatively uncommon due to its higher production costs. Glutamates are natural proteins found in a variety of foods, including tomatoes and cheese, and they play a vital role in our brain as neurotransmitters. While standard table salt (sodium chloride) enhances flavor, glutamates elevate the perception of saltiness on your palate. Disodium guanylate intensifies the flavor of salt, allowing for a reduced amount of salt to achieve a similar flavor impact.

When combined, disodium guanylate and MSG significantly enhance food flavor. Studies indicate that humans respond to the combination of MSG and nucleotides like GMP with an intensity that is eight times greater than to MSG alone, suggesting that meals become remarkably more enjoyable when these ingredients are used together.

For instance, in a study where sodium in fermented sausages was substituted with potassium chloride, the products lacked desirable qualities like texture and flavor. However, the addition of MSG along with flavor-enhancing nucleotides transformed the taste, leading participants to rate it as delicious. Notably, the pairing of MSG with disodium guanylate introduces an element of umami to dishes. Often regarded as the fifth fundamental taste, umami is linked to savory flavors found in beef, mushrooms, yeast, and hearty broths. It’s important to note that disodium guanylate does not produce umami by itself; it requires the accompaniment of MSG.

Disodium Guanylate as an Alternative to MSG

In its role as a food additive, disodium guanylate notably enhances the effects of MSG. Although it is less frequently used, it can also be combined with disodium inosinate to fully replace MSG. Disodium inosinate is another flavor enhancer sourced from inosinic acid (IMP). In the food industry, the combination of these nucleotides is referred to as “I+G.” It’s essential to highlight that the I+G combination only produces umami when used in conjunction with MSG. Thus, disodium guanylate remains a prevalent food additive, often paired with MSG or even serving as a substitute for it, working in tandem to infuse foods with a rich umami flavor.

Sources of Disodium Guanylate in Foods

Disodium guanylate is commonly found in a multitude of processed food items. This versatile compound enhances flavor and is frequently added to an array of products such as prepackaged cereals, various sauces, canned soups, instant noodles, snack foods, pasta dishes, spice mixes, cured meats, energy beverages, and canned vegetables. Interestingly, disodium guanylate is not only a synthetic ingredient; it also naturally occurs in certain foods, particularly in fish and mushrooms. For example, dried shiitake mushrooms contain a notable amount, with approximately 150 mg of this compound per 100 grams.

When browsing ingredient labels, you might find disodium guanylate referred to as “yeast extract” or “natural flavors.” This highlights its broad usage in enhancing taste across various food products. Overall, while disodium guanylate is prevalent in processed snacks, cereals, and instant meals, its natural sources in fish and mushrooms are significant as well.

Safety of Disodium Glutamate

Both the Food and Drug Administration (FDA) in the United States and the European Food Safety Authority (EFSA) have classified disodium glutamate as safe for consumption. However, it's important to note that specific intake recommendations or dosage guidelines have yet to be established, primarily due to insufficient research on the subject.

Impact on Total Sodium Levels

Disodium guanylate contributes to the overall sodium content in food products, although it is typically used in small and variable amounts. For comparison, monosodium glutamate (MSG), which has been more extensively studied, contains approximately 500 mg of sodium per teaspoon (4 grams) — representing about 22% of the Daily Value (DV) for sodium. While processed foods generally contain only a small fraction of sodium from these additives in a single serving, it is essential to recognize that MSG and disodium guanylate are not the only contributors to dietary sodium. These flavor enhancers are frequently utilized as substitutes for salt, particularly because excessive salt consumption is linked to high blood pressure and cardiovascular disease. Nevertheless, a study involving mice indicated that subjects administered 4 mg of MSG per gram of body weight experienced increased oxidative stress in their bloodstream, a condition that can lead to inflammation and may contribute to chronic diseases such as heart disease. Nevertheless, further human studies are necessary to draw definitive conclusions.

Who Should Consider Avoiding It

Individuals who have a sensitivity to MSG may want to steer clear of disodium glutamate, as these additives are commonly found together in various food products. Symptoms associated with MSG sensitivity can include headaches, muscle tension, and skin flushing. It's worth noting that MSG might be listed on food labels under various names such as glutamate, ajinomoto, or glutamic acid. Despite its widespread use, it is generally considered safe unless consumed in large quantities. Additionally, persons with gout or a history of uric acid kidney stones should also avoid disodium guanylate. This caution is warranted because guanylates can metabolize into purines, compounds known to elevate uric acid levels in the body. As dosage guidelines for disodium guanylate remain undefined, those who are sensitive to MSG, along with individuals with gout or uric acid kidney stones, are advised to exercise caution and possibly avoid its consumption.

The Bottom Line

Disodium guanylate is a widely utilized food additive that serves primarily as a flavor enhancer. Its primary function is to amplify the flavor intensity of salt, allowing for reduced salt consumption. This additive is often found alongside monosodium glutamate (MSG), and the combination of these two ingredients works harmoniously to produce umami, recognized as the fifth basic taste characterized by its savory or meaty flavor profile. While further studies are essential to clearly define the safety parameters of disodium guanylate, it is generally accepted as safe for consumption. Nevertheless, individuals who have sensitivities to MSG, those suffering from gout, or those with a history of kidney stones are advised to steer clear of this additive.