Origin
E 626 is the phosphate ester of the substance Guanosine and belongs chemically to the purines, which are nitrogenous compounds. Guanosinemonophosphate is a component of ribonucleic acid (RNA) and is therefore part of every living organism's cell. For food production, E 626 is industrially produced with the help of microorganisms.
Usage
E 626 is generally approved for use in foods but can only be used up to a maximum amount of 500mg/kg. E 626 has a stronger effect than glutamates and can be used together with glutamates to enhance their effectiveness. Most commonly, E 626 is found in seasonings, sauces, soups, ready meals, snack foods, and vegetable and meat products.
Risks
Guanosinemonophosphate is considered harmless for the human organism. Therefore, an ADI value (Acceptable Daily Intake) has not been established so far. However, people with a disturbed uric acid metabolism should avoid foods containing E 626 as it belongs chemically to the purines and is metabolized like urea. This happens inadequately in case of a disturbed uric acid metabolism and gout can occur.