Is E626–E629 (Guanylates) Halal?
It depends on what the label says.
Halal if verified
High confidence About this ruling
About this ruling
- Condition
- Source disclosure is incomplete
- Evidence confidence
- High means this page cites a primary regulator listing and a named Halal certifier listing, retrieved 15 August 2026. That describes the quality of the sources on this page—not a Halal certificate for the pack or outlet in your hand.
Guanylic acid (E626) and its sodium, potassium, and calcium salts (E627–E629) are one guanylate family.
Evidence at a glance
Named sources used for this page. Open the full Sources block for notes and citation numbers.
| Source | Type | Retrieved |
|---|---|---|
| Regulation (EC) No 1333/2008 on food additives European Union | Regulatory / labelling | |
| EFSA — Re-evaluation of glutamates, guanylates, inosinates and ribonucleotides (E620–E635) European Food Safety Authority | Regulatory / labelling | |
| European Commission — Food additives European Commission | Regulatory / labelling | |
| Codex GSFA online FAO / WHO Codex | Regulatory / labelling | |
| SANHA — Mashbooh E-numbers SANHA | Certifier / jurisdiction |
Additive identity
Possible source pathways
The finished molecule can be identical across feedstocks. The Halal ruling follows the pathway, not the code alone.
- microbial · Typical Halal Yeast or bacterial fermentation of plant sugars is the usual modern route.
- fish Halal Fish-extract routes are Halal under mainstream fish rulings.
- animal Halal if verified Meat-extract routes follow species and slaughter. Pork is haram.
- undisclosed · Typical Halal if verified Snack labels rarely name the feedstock.
Photo: No machine-readable author provided. Ustas~commonswiki assumed (based on copyright claims). · CC BY-SA 3.0
Why this ruling
Guanylates are the GMP side of savoury enhancers. E626 is guanylic acid; E627 disodium guanylate (the US snack name); E628 dipotassium; E629 calcium. One family.[1][2]
Fermentation and yeast are Halal. Fish extracts are Halal under mainstream rulings. Meat extracts follow slaughter. Unspecified disodium guanylate is mashbooh.[5] Pair page: inosinates E630–E633. Blend: E634/E635.
Where you'll find it
- Flavoured crisps and seasonings
- Instant noodles and bouillon
How to verify
1) Match E626–E629, INS 626–629, guanylic acid, disodium guanylate, or GMP. 2) Follow the E631 playbook. 3) The mixed blend is E634/E635.
- E627 = disodium guanylate = GMP salt.
- E626/E628/E629 are the rest of the guanylate salts.
- Same mashbooh-until-verified rule as E631.
Conditions for Halal
- Fermentation / yeast guanylate, or Halal-certified seasoning → Halal
- Fish-extracted guanylate → Halal under mainstream fish rulings
- Pork or non-zabiha meat extract → haram
- Unspecified E626–E629 / disodium guanylate → Halal if verified
Scholarly differences
There is no separate fatwa for guanylate versus inosinate. Unspecified nucleotide enhancers are mashbooh; audited fermentation is accepted.
Frequently asked questions
Is disodium guanylate Halal?
What is E626?
Sources
Named Islamic, certifier, manufacturer, and regulatory sources used on this page. Inline markers like [1] jump here. Retrieval dates show when we last checked the live URL. Editorial methodology.
Certifier / jurisdiction
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SANHA
Source-dependent additives listed mashbooh pending origin.
Retrieved:
Regulatory / labelling
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Regulation (EC) No 1333/2008 on food additives
European Union
Union-list identity—not a Halal certificate.
Retrieved:
-
EFSA — Re-evaluation of glutamates, guanylates, inosinates and ribonucleotides (E620–E635)
European Food Safety Authority
Production by fermentation or extraction from yeast, fish, or meat.
Retrieved:
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