We feel the tastes sweet, salty, sour or acid and bitter, besides Umami, scientifically recognized as the 5th basic taste that the human palate is able to perceive.
In 1908, Dr. Kikunae Ikeda, a researcher and professor at the Imperial University of Tokyo, discovered, from experiments with seaweed, a fifth taste and called it Umami, which in Japanese means "tasty."
Umami is one of the main responsible for the richness and harmony of the flavor, besides contributing to the sensorial acceptance of the food.
∙ Helps on sodium reduction: The application of Umami in the food industry is one of the technological solutions that enable the development of products with lower sodium content.
∙ Provide the Umami taste and increases sensory acceptance.
∙ Gives complexity, impact, continuity and harmony to taste.
∙ It softens undesired tastes(for example: substitutes of NaCl).