Ajinomoto | Good or Bad ?|FBAI |Chennai

AJINOMOTO or MSG (Monosodium glutamate), also known as sodium glutamate is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Monosodium glutamate is found naturally in tomatoes, cheese and other foods. 

How MSG Made?

It is usually manufactured via fermentation, a similar process used in making cheese, vinegar and yogurt. Major ingredients used in the manufacture of MSG include corn, sugar cane or tapioca. In the U.S. “AJI-NO-MOTO” is made from corn through fermentation.

MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.

What are benefits of MSG?

  • Enhancing flavor.
  • Reducing sodium intake: Most people add salt to improve the flavor of food. Since MSG is a flavor enhancer and low in sodium, you can decrease salt while increasing flavor and taste.

Is it safe to use AJINOMOTO ?

AJI-NO-MOTO (MSG) has been safely used as a food ingredient since 1909.However, due to the common misconceptions, it is one of the most thoroughly tested of all food ingredients, with hundreds of scientific studies confirming its safe and effective use. MSG’s safety has been repeatedly affirmed by regulators and scientific agencies around the world.

Clarifications: 

It is common belief that ajinomoto is a chemical product and made from non-vegetarian sources. This is not true. It is a completely natural product produced using sugarcane and tapioca through fermentation and crystallisation process with high purity. As far as culture in the lab is concerned, Hydrolyzed Soya Bean Protein is utilised, which is also of vegetable origin.

It is common belief that ajinomoto is a chemical product and made from non-vegetarian sources. This is not true. It is a completely natural product produced using sugarcane and tapioca through fermentation and crystallisation process with high purity. As far as culture in the lab is concerned, Hydrolyzed Soya Bean Protein is utilised, which is also of vegetable origin.

The session at Chennai had 4 panel Members talking about Ajinomoto and clearing the doubts about the misconceptions on the product followed by  small Cooking presentation by Chef where he prepared chilli Panner with the use of Ajinomoto as a flavour enhancer. 

Atsushi Mishuku, Director and GM,AJINOMOTO INDIA PVT LTD

DR.Dharini Krishnan, President,Indian Dietetic Association

DT. Devisri Sundaram, Assistant professor

DR.Chef Vinoth Kumar, CEO of Sai Institutions & World record Holder

My take on the Event in regard to clear the allegations, giving a proper knowledge about the the product would be like There is a saying in Tamil — alavukku minjinal amirthamum nanju (even elixir turns poisonous when taken in excess).

 

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