Guanosine 5'-monophosphate disodium salt,5550-12-9

1. Physical Properties

• Appearance/State: Typically a white to off‑white crystalline powder; odorless.

• Solubility:

  • Highly soluble in water

  • Slightly soluble in ethanol

  • Nearly insoluble in ether

  • Exhibits good stability in aqueous solution

• Melting Point: Approximately 300 °C (usually decomposes before reaching the melting point).

• Taste Characteristics: Possesses a strong umami taste. Its umami intensity is significantly higher than monosodium glutamate (MSG), and it shows a strong synergistic enhancement effect when used together with MSG.

2. Chemical & Industrial Uses

1. Food Industry (Primary Use: Powerful Umami Enhancer)

• Flavor‑enhancing nucleotide additive: Approved in China and internationally as a food umami enhancer. Rarely used alone; commonly blended with disodium inosinate (IMP) at a 1:1 ratio to produce I+G (disodium 5′‑ribonucleotide mixture).

• Synergistic enhancement with MSG (“Golden Umami Pair”): When combined with monosodium glutamate (MSG), it produces a remarkable “umami‑boosting” synergy—often increasing perceived umami intensity several‑fold or even dozens of times. Widely used in:

  • Instant noodle seasoning packets

  • Chicken bouillon powder

  • Soy sauce

  • Snack foods

  • Various sauces and condiments

2. Biochemical & Pharmaceutical Research

• Biochemical reagent / nucleotide precursor: Used in laboratories as a nucleotide‑type biochemical reagent for:

  • Molecular biology

  • Enzymology studies

  • RNA synthesis (as a raw material or intermediate)

• Pharmaceutical applications: Serves as a precursor for synthesizing antiviral nucleoside drugs (e.g., acyclovir) and certain immunomodulatory agents.

3. Nutritional Fortification

• Infant formula: As one of the nucleotides found in human milk, it is added in small amounts to infant formula to help support:

  • Immune system development

  • Gut health

  • Overall growth and maturation