A flavour enhancer that boosts the savoury, umami taste of food — similar to monosodium glutamate but roughly ten times more potent. Found naturally in fish and meat; the commercial form is typically derived from yeast or fish. Authorised in very few food categories, so you won't encounter it often. Generally considered safe at levels used in food. People with gout should be cautious — like all guanylates, it breaks down into purines, which can raise uric acid levels.
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