What is ajinomoto made of?

Ajinomoto is the trademarked name for the monosodium salt of glutamic acid, a naturally occurring amino acid. Glutamic acid is one of the 20 proteinogenic amino acids, and it is the most abundant free amino acid in nature. It is found in a wide variety of foods, including meat, poultry, fish, vegetables, and dairy products.

Ajinomoto is produced by fermenting starch or molasses with a bacterium called Corynebacterium glutamicum. The fermentation process converts the carbohydrates in the starch or molasses into glutamic acid. The glutamic acid is then extracted and purified, and it is finally crystallized into monosodium glutamate (MSG).

MSG is a white, crystalline powder that is soluble in water. It has a slightly salty, slightly bitter taste, and it is used as a flavor enhancer in a variety of foods. It is commonly used in Asian cuisine, but it is also used in many Western foods, such as soups, sauces, salad dressings, and potato chips.

MSG has been the subject of some controversy, as some people believe that it can cause headaches and other health problems. However, there is no scientific evidence to support these claims. MSG is safe to consume in moderation, and it is an important source of glutamic acid, an amino acid that is essential for human health.