Depends on the source
- Usually made from
- Fermentation, or meat and fish
- Used as
- flavour enhancer
- Vegan
- Depends on the source
Often made by fermentation, but it can come from meat or fish.
What is E627?
The sodium salt of guanylic acid, one of the building blocks of RNA. It is made mainly by fermentation with bacteria, or by breaking down RNA, usually from yeast. Small amounts occur naturally in foods such as dried mushrooms, meat and fish.
Why it's marked “Depends on the source”
Most disodium guanylate today comes from fermentation or yeast, which raises no halal issue. It can also be obtained from animal sources such as meat or fish, and a label reading only E627 does not show the origin. Meat from non-halal animals would be the concern; fish matters mainly to vegetarians.
How to check the label
Look for a halal certificate from a recognised body, or a vegetarian or vegan mark, which rules out meat sources. You can also ask the manufacturer whether the flavour enhancers are made by fermentation.
Where you'll find it
- instant noodles
- crisps and snacks
- stock cubes
- soups and sauces
- seasoning mixes
Good to know
- Usually used together with MSG, because the combination tastes far more savoury than either alone. The roughly equal blend with E631 is sold as E635.
- EFSA collected data in 2023 and 2024 to re-evaluate all ribonucleotide additives, E626 to E635, under the EU re-evaluation programme.
Similar additives
See all 89 E-numbers in the halal checker
This list describes where additives usually come from. It isn't a religious ruling, and manufacturers can change their sources. Last reviewed: 14 October 2026.
Sources
- EU additive specifications, Regulation (EU) No 231/2012 (E 627)
- EFSA opinion on disodium 5'-guanylate made by fermentation (2021)
- EFSA call for data to re-evaluate ribonucleotides E 626-635
Frequently asked questions
Is E627 halal?
Depends on the source. Most disodium guanylate today comes from fermentation or yeast, which raises no halal issue. It can also be obtained from animal sources such as meat or fish, and a label reading only E627 does not show the origin. Meat from non-halal animals would be the concern; fish matters mainly to vegetarians.
What is E627 made from?
The sodium salt of guanylic acid, one of the building blocks of RNA. It is made mainly by fermentation with bacteria, or by breaking down RNA, usually from yeast. Small amounts occur naturally in foods such as dried mushrooms, meat and fish.
Is E627 vegan?
It depends on the source. E627 can be made from plant or animal material, so look for a vegan or vegetarian label.