AJI-NO-MOTO® is an Umami substance that makes the sensory profile of foods richer, making them much tastier. In the Japanese language, "AJI-NO-MOTO" means flavor essence and is composed of monosodium glutamate, derivate from one of the most plenty amino acids in nature, the glutamic acid.
Naturally present in foods, the glutamate content is directly related to the intensity of the taste. Ingredients rich in that amino acid, such as tomatoes, ripened cheeses and mushrooms, are commonly used for culinary purposes because of their ability to make food become tastier.
AJI-NO-MOTO® is a product of easy application, as it is highly soluble in water, has low hygroscopicity, offers excellent stability at high temperatures and in the presence of light and is not perishable.
Monosodium glutamate is produced by Ajinomoto through the fermentation of sugarcane molasses, resulting in a product of extreme quality and purity. For these reasons, it is the most commonly used flavor enhancer in the food industry.
Application: can be applied in meat products, broths, soups, pastas, sauces, ready-made meals, snacks and seasonings.
Composition: monosodium glutamate flavor enhancer.
Provides more Umami to food.
Enhances and harmonizes the flavor.
Returns the natural flavor of food.
Provides complexity, impact and long lasting to the flavor.
Helps in sodium reduction.
The dosage of AJI-NO-MOTO® varies according to the type of product and purpose desired in each application. Contact us for technical support.
In Brazil: BPF flavor enhancer / quantus satis.
Exempted from registration in accordance with Brazilian legislation 23/00 and RDC n° 240/18.
The product complies with Brazilian legislation RDC n° 14/14 and RDC n° 26/15 and JECFA and Codex guidelines.
Granulometry: Long Crystal, Regular Crystal, Fine Crystal, Extra-fine Crystal.
Made in Brazil