ACTIVA® Transglutaminase

Transglutaminase (TG), which is widely distributed in nature, is an enzyme with the revolutionary ability to improve the physical properties of various protein containing foods. Enzymes, which are proteins produced by living organisms, catalyze various reactions within living organisms. Transglutaminase (TG), an original product of AJINOMOTO®, is an enzyme that can catalyze the formation of covalent bonds between the amino acid residues Lysine and Glutamine in proteins.

UMAMI Seasonings

When we taste foods, we experience the sensation of deliciousness using all of the five senses such as smell, sight and touch. Of course, taste is the deciding factor. The important elements of food acceptability are the tastes, "sweet" "sour", "salty" ,"bitter", and "umami", which are known as the basic taste. A basic taste is an independent taste which can not be created even though the combination of other taste. Among basic taste, umami was discovered in 1908 by Dr.Kikunae Ikeda, He focused on the taste kombu dashi (soup stock of kelp), and revealed that the component of taste is glutamate. He named this taste "umami"

KOKUMI® Seasonings

A Japanese word used to describe the rich, strong taste in food. Examples would be longmatured cheese, chicken soup prepared for many hours, or the taste of grandmother?s home-cooked style stews and pies.