Disodium guanylate, E627, is made by fermentation, which sounds vegan-friendly. The wrinkle is that it almost never travels alone, and its usual partner is the one to watch.
Made byFermentation
Usual partnerDisodium inosinate (E631)
VerdictIt depends
Where it hides
Instant noodles and snacks
Savoury seasonings and stocks
Crisps and crackers
Almost always with E631
What it is
Disodium guanylate is a nucleotide flavour enhancer that multiplies the savoury punch of glutamates. Wikipedia is clear about how it is made:
If E627 were ever used alone, it would be straightforward. In practice it is expensive and is almost always paired with disodium inosinate (E631), which is often extracted from meat or fish, and the pair together is E635. So while guanylate itself is fermentation-derived, a snack listing E627 usually also carries the uncertain E631. That is why the honest verdict for a finished product is it depends.
Disodium inosinate (E631)Disodium inosinate, E631, is a savoury flavour booster with a murky supply chain. It can come from fish, from meat, or from fermentation, and the label rarely says which.
Disodium ribonucleotides (E635)E635 is not one additive but two working together: disodium inosinate plus disodium guanylate. Its vegan status is only as clean as the inosinate inside it.
Monosodium glutamate (MSG, E621)MSG is savoury seasoning made the way vinegar is: fermentation. Its reputation has taken more hits than it deserves, and none of them is that it is an animal product.
Frequently asked
Is E627 vegan?
Disodium guanylate is produced by fermentation, so on its own it is generally plant-compatible. The complication is that it is almost always used with disodium inosinate (E631), which is often from meat or fish, so the finished product can be uncertain.
Why are E627 and E631 always together?
The two nucleotides work in synergy with MSG, and the blend (E635) is far more potent than either alone, so manufacturers use them as a pair.
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