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Category:flavor enhancers, umami taste enhancer
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Food Chemicals Codex Listed: | No |
Organoleptic Properties:
| Flavor Type: umami |
| umami |
| Taste Description: umami |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
| Ajinomoto USA |
| Super UM
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| Ajinomoto USA |
| AJI-NO-MOTO® UMAMI SUPER-SEASONING
Flavor: umami In U.S., AJI-NO-MOTO is made from Iowa corn through a fermentation process which is similar to the one used to make yogurt, beer, and soy sauce.
Food, such as ripe tomato, broccoli, sugarcane, pumpkins, seaweed and mushrooms as well as cheese, fish and meat are rich in the same natural taste element imported by AJI-NO-MOTO.
This versatile flavor enhancer is made from glutamic acid, a natural amino acid used by the body to build proteins.
UMAMI is internationally recognized by researchers and chefs as fifth basic taste in addition to sweet, sour, bitter and salty. |
| Bell Flavors & Fragrances |
| Umami Enhancer
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| F&F Projects |
| Flavour & Fragrance Consultancy |
| Analytical and Development Services to the Flavour and Fragrance Industry. |
| Givaudan |
| TasteSolutions® Umami
Flavor: characteristic The man who discovered monosodium glutamate (MSG), chemist Kikunae Ikeda, coined its distinctive flavour as ‘Umami’, a colloquial Japanese word meaning ‘delicious taste’. First used by Japanese housewives in 1909 as a substitute for meat stock, MSG produces a succulence and depth of flavour in cooking. Today, Givaudan is able to replicate this succulence without using MSG. |
| Kerry |
| Umami Solutions
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Safety Information:
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | | flavor enhancers, umami taste enhancer |
| Recommendation for umami enhancers usage levels up to: | | | not for fragrance use.
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Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
Articles:
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