Much has been written and debated about monosodium glutamate for a number of years, most of it focusing on the supposed negative impact of the ingredient and ignoring its many positive aspects. One of the ingredient’s most important functions is the part it plays in creating umami, the fifth taste. Ajinomoto has played a major role in developing research focusing on the health properties of glutamate, as well as the manner in which it interacts with our taste receptors and delivers the unique flavor we now refer to as umami.
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