Food Products

AJI-NO-MOTO®


AJI-NO-MOTO® is a world renowned brand for Monosodium Glutamate (MSG). AJI-NO-MOTO® makes food taste better with a little dash added before, during or after cooking which bring out the full flavour of any dishes.

AJI-NO-MOTO® is widely used not only by housewives to enhance the taste of any dishes but also by hawkers and professional chefs in restaurants all over the world. It is also added into a variety of processed foods, frozen foods, soups, snacks, instant noodles, etc.

ajinomoto
Origin: Indonesia
1kg (packet), 1Lb (packet)

Origin: Malaysia
500g (packet), 350g (packet), 200g (packet), 72g (packet), 70g (bottle)

What is MSG?


Monosodium Glutamate is a water-soluble, pure, white crystalline form of glutamate. It has been used for nearly a century to enhance flavour. It is made using a fermentation process similar to that used for beer, wine, soy sauce and vinegar.

Many mistakenly believe that it is made from chemicals. Not at all. The most common source is molasses from sugar beet or cane.

To learn more, please visit Umami Global Web Site.

Umami – The Fifth Basic Taste


A little stock goes a long way on flavour, something that cooks the world over long understood. But they didn’t know that glutamate was the secret of the success of their stocks – an amazing fifth basic taste called umami. This Japanese word loosely means “savoury” or “brothy”. Umami is so subtle that it took until this century for researchers to confirm its existence.

Umami is unlike the other basic tastes (sweet, sour, salty and bitter) and is fundamental to many living things. Many scientists agree that this could be because umami signals the presence of protein in food. Similarly, sweetness indicates energy-giving carbohydrates. Bitterness alerts us to toxins. Saltiness is a sign that our bodies need minerals.

To learn more, please visit Umami Information Center.

Glutamate – The Purest Taste of Umami


Glutamate is found in “free” and “bound” forms. The latter term means that the glutamate is linked with other amino acids in proteins. Amino acids are the building blocks of protein, which is an important component of muscles and other tissues. Your body also produces 40-50 grams of glutamate daily. This substance is vital for normal metabolism. The muscles, brain and other organs and tissues contain 1.5-2 kilograms of glutamate, mainly in bound form.

The “free” form of glutamate enhances food flavours. Tomatoes, cheese and mushrooms are just some free glutamate-rich foods long prized for their taste. The free glutamate content of food increases during natural ripening, which brings out a fuller taste in many foods. Human breast milk contains 10 times more free glutamate than cow’s milk.

To learn more, please visit International Glutamate Information Services.