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Food additives data book - wordpres

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Flavour Enhancers 478<br />

NAME: Disodium guanylate<br />

CATEGORY: Flavour enhancer<br />

FOOD USE: Canned foods/ Poultry/ Sauces/ Snack items/ Soups<br />

SYNONYMS: CAS 5550-12-9/ E627/ Disodium GMP/ Disodium guanylate (FCC)/ Disodium-5¢-GMP/ Disodium-5¢guanylate/<br />

GMP disodium salt/ 5¢-GMP-disodium salt/ GMP sodium salt/ Sodium GMP/ Sodium<br />

guanosine-5¢-monophosphate/ Sodium guanylate/ Sodium-5¢-guanylate/ GMP/ Guanylic acid sodium<br />

salt/ Guanine riboside-5-phosphoric acid/ Guanosine 5¢-disodium phosphate/ I+G/ Luxor 1576, 1626,<br />

1639, EB-400<br />

FORMULA: C10 H14 N5 O8 P·2Na or Na2 C10 H12 N5 O8 P·2HOH<br />

MOLECULAR MASS: 409.24<br />

PROPERTIES AND APPEARANCE: Decomposes at 190–200°C. Colourless to white crystals; characteristic taste. Insoluble in ether<br />

SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:<br />

in water: @ 20°C Soluble in cold water @ 100°C Very soluble in hot water<br />

in ethanol solution: @ 100% Slightly soluble in alcohol<br />

FUNCTION IN FOODS: Flavour enhancer<br />

ALTERNATIVES: Sodium inosinate; L-glutamic acid; monoammonium glutamate; monopotassium glutamate;<br />

monosodium glutamate; ammonium glutamate; potassium glutamate<br />

FOOD SAFETY ISSUES: Moderately toxic by intraperitoneal, subcutaneous and intravenous routes; mildly toxic by ingestion.<br />

Mutagenic <strong>data</strong>. When heated to decomposition, will emit fumes of POx, NOx and Na2O

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