A flavour enhancer that delivers the purest taste of Umami. MSG provides exceptional taste advantages in the formulation of snacks, soups, and gravies.
A premium line of nucleotides with the Ajinomoto touch which unlocks the taste characteristics of foods synergy with glutamates and other flavour enhancers nucleotides have.
Ajitide™ is Ajinomoto's line of nucleotides; Disodium 5' Inosinate (IMP), Disodium 5' Guanylate (GMP) and I+G, a 50/50 mixture of IMP and GMP.
The versatile properties of the Ajitide™ line of nucleotides- IMP, and I+G provide benefits in a wide range of applications.
Ajitide™ IMP: The most soluble, stable and cost-efficient nucleotide
Ajitide™ I+G: A combination of the attributes of Ajitide™ IMP
A range of taste and flavour enhancing products for food industry, Tencho sticks closely to its Japanese meaning "Seasonings with the taste of natural ingredients".
Tencho line consists of "Ajimate" to enhance and boost natural flavour, "Aji Aroma" to enhance the original taste and provide specific taste and aroma, and HVP to provide rich mouthfulness and strong impact.
Enzyme Systems which provide texture, yield, sliceability and greater portion control in meat, poultry, seafood products and other products. GRAS and USDA approved.
Transglutaminase is enzyme which is ubiquitous in nature. It is typically found in various plants and animals. Ajinomoto pioneered a process to produce ACTIVA® in a commercial process and offer the product as an ingredient to food processors.
ACTIVA® has applications in most food systems which contain protein. Using additional components, ACTIVA® can be customized for use in many foods with lower protein content. Current ACTIVA® preparations have been specifically designed for meat, pasta, fish, dairy, and other protein containing foods.
Ajinomoto® AminoSweet Aspartame
AminoSweet Aspartame is a low calorie sweetener which has exceptional sensory, nutritional, and safety characteristics. AminoSweet Aspartame can provide food and drink manufacturers with substantial cost savings compared with sugar or HFCS.
Pharmaceuticals and Others
For over 50 years, Ajinomoto has been on the forefront of developing innovative techniques to manufacture amino acids. Many of our amino acids are fermented using carbohydrates as the raw materials, and our process produces natural, high-quality amino acids that are unsurpassed in quality and purity. All of our amino acids are produced under ICH-Q7 "Good Manufacturing Practice Guide for Active Pharmaceutical Ingredients".
Ajinomoto launched its feed grade amino acid business in 1965 and has since built an international production and supply network. Ajinomoto is now producing feed grade amino acids L-Lysine, L-Threonine, L-Tryptophan and L-Valine that are well known by farmers as essential ingredients that will improve the protein quality of their animal feed.