E628 – Dipotassium Guanylate: Flavor Enhancer
E628 (Dipotassium guanylate) is an approved food additive used as a flavor enhancer that intensifies the umami taste in processed foods.
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E628 (Dipotassium guanylate) is an approved food additive used as a flavor enhancer that intensifies the umami taste in processed foods.
What is E628?
E628, also known as Dipotassium guanylate or dipotassium 5-guanylate, is a food additive belonging to the group of nucleotide flavor enhancers. It is the dipotassium salt of guanylic acid (GMP, guanosine 5-monophosphate). E628 is approved as a food additive in the European Union and is primarily used to intensify the savory umami taste in processed foods.
Origin and Production
Dipotassium guanylate is produced industrially, often through yeast fermentation or chemical synthesis from natural starting materials. Guanylic acid itself occurs naturally in many foods, particularly in dried mushrooms such as shiitake, as well as in fish and meat.
Use in Food Products
E628 is used in the food industry to improve flavor profiles and to reduce the amount of other additives such as monosodium glutamate (E621). Typical applications include:
- Instant soups and sauces
- Seasoning blends and snacks
- Ready meals and processed meat products
- Savory crackers and snack foods
- Soy sauces and other condiments
E628 is frequently used in combination with Disodium guanylate (E627) or Disodium inosinate (E631), as these combinations produce a particularly strong synergistic flavor effect.
Mechanism of Action
E628 enhances taste by binding to specific taste receptors on the tongue, particularly the umami receptors (T1R1/T1R3). This intensifies the perception of savory, meaty flavors without having a strong taste of its own. In combination with glutamates, a synergistic effect is created that significantly amplifies the overall taste of a dish.
Safety and Health Assessment
E628 is considered safe when used as intended. The European Food Safety Authority (EFSA) and the joint FAO/WHO Expert Committee on Food Additives (JECFA) have classified guanylates as safe. No specific ADI (acceptable daily intake) value has been established, as no health risk exists at typical consumption levels.
However, certain groups should exercise caution:
- Gout patients: Guanylates are metabolized in the body into uric acid and may be problematic for people with gout or elevated uric acid levels.
- Sodium-sensitive individuals: Since E628 is a potassium salt, it does not contain sodium, making it advantageous compared to comparable sodium salts.
- Infants and toddlers: The use of E628 is not permitted in foods specifically intended for infants and young children.
Labeling and Regulation
In the European Union, E628 must be declared on the ingredient list of food products either by its E-number E628 or under the name Dipotassium guanylate, in accordance with Food Additives Regulation (EC) No. 1333/2008. In several countries outside the EU, such as Australia and New Zealand, the substance is recognized under the same number.
References
- European Food Safety Authority (EFSA): Re-evaluation of nucleotides as food additives (E626-E635). EFSA Journal, 2016.
- FAO/WHO Joint Expert Committee on Food Additives (JECFA): Guanosine 5-monophosphate, dipotassium salt. WHO Food Additives Series.
- Regulation (EC) No. 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives.
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Related search terms: E628 + Dipotassium guanylate + Dipotassium 5-guanylate