E626 - Guanylic Acid

Victoria Aly Author: Victoria Aly Time for reading: ~1 minutes Last Updated: August 08, 2022
E626 - Guanylic Acid

CHAPTERS (Table Of Contents)



Characteristics: Guanilic acid refers to natural acids. It is present in the composition of RNA in the form of a molecule carrying the genetic code of cells. It is found in all living organisms

Characteristic

Guanilic acid refers to natural acids. It is present in the composition of RNA in the form of a molecule carrying the genetic code of cells. It is found in all living organisms, without exception. The additive E 626 is obtained from yeast and sardine extract by glucose fermentation. The substance is a colorless or white crystal or powder with a crystalline structure, without a characteristic odor, but with a specific taste. Its solubility in water is medium, it practically does not dissolve in ethanol. The acid is found in the tissues of animals and fish (mainly marine), in mushrooms.

Use

Recently, the additive E 626 is not actively used in the food industry. Mainly added to sauces, canned foods, noodles and semi-finished soups.

Impact on humans

Foods with garlic acid are not recommended for use by people suffering from bronchial asthma, allergies; from pregnant and lactating women. It is contraindicated to add it to baby food. Despite its moderate toxicity, E 626 can cause severe allergic reactions, lead to dehydration, provoke asthma attacks. People with rheumatism and gout should also be careful when consuming products containing the supplement. In New Zealand and Australia, it is banned for use in the food industry because side effects are possible. The maximum permissible daily dose safe for humans is not specified.

 

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