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.

bags of 25 kg and 50 lb
big bags of 1,000 kg and 1,250 kg


  • 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.

Usage Recommendations

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 RDC n ° 23/00 and RDC n ° 27/10.
The product complies with the Brazilian regulations RDC No. 12/01, RDC No. 14/14 and RDC No. 26/15 and guidelines of JECFA and Codex.

Additional Information

Granulometry: Long Crystal, Regular Crystal, Fine Crystal, Extra-fine Crystal.
Made in Brazil