AJI-NO-MOTO®
- Pure Umami Seasoning (MSG) that provides Umami taste (savory/meaty taste).
- Suitable for all kinds of cooking i.e. marination, stir-fry, frying, steam or in gravy.
- Contain 2/3 less sodium than table salt
- Convenient to use - Add to dish before, during or even after cooking.
AJI-NO-MOTO®
Shop Ajinomoto Product Now!
Frequently Asked Questions
AJI-NO-MOTO® is produced through a natural process called fermentation – a process similar to the making of vinegar and yogurt. AJI-NO-MOTO® production begins with the fermentation of tapioca or sugar cane, followed by neutralisation and crystallisation process. The finished product is a pure, white crystal, which easily dissolves and blends well in many foods.
Yes, AJI-NO-MOTO® manufactured by Ajinomoto (M) Berhad is Halal certified by the Islamic Development Department of Malaysia (JAKIM).
Yes. AJI-NO-MOTO® has been used for more than a hundred years and is one of the most studied of all food ingredients. Its extensive database of hundreds of peer-reviewed studies has undergone intensive scrutiny and AJI-NO-MOTO® ’s safety has been confirmed time after time in reviews of this data. For more than four decades, the Food and Drug Administration (FDA) has repeatedly confirmed AJI-NO-MOTO® ’s safety.
Other scientific and regulatory bodies around the world, including the American Medical Association (AMA), the European Communities Scientific Committee for Food (SCF), and the Joint FAO/WHO Expert Committee on Food Additives (JECFA), have also reviewed the research on AJI-NO-MOTO® and have affirmed its safety. AJI-NO-MOTO® is so safe that the FDA has placed it on the list of substances known as “Generally Recognized As Safe” (GRAS), right along with sugar, baking powder, salt, and pepper. Likewise, the World Health Organization (WHO) has chosen not to set a limit on the Acceptable Daily Intake (ADI) of AJI-NO-MOTO®, classifying it as “not specified”.
Other scientific and regulatory bodies around the world, including the American Medical Association (AMA), the European Communities Scientific Committee for Food (SCF), and the Joint FAO/WHO Expert Committee on Food Additives (JECFA), have also reviewed the research on AJI-NO-MOTO® and have affirmed its safety. AJI-NO-MOTO® is so safe that the FDA has placed it on the list of substances known as “Generally Recognized As Safe” (GRAS), right along with sugar, baking powder, salt, and pepper. Likewise, the World Health Organization (WHO) has chosen not to set a limit on the Acceptable Daily Intake (ADI) of AJI-NO-MOTO®, classifying it as “not specified”.
AJI-NO-MOTO® is a food additive under the Malaysian Food Act 1983 and Regulations.
It is not part of the list of food that requires the display of expiry dates on the packaging.
AJI-NO-MOTO® is stable as sugar or salt and can be kept for a longer period without affecting its appearance and taste
(FOOD ACT; Part 3; Section 14; Sub-regulation 4) (pp. 67, 238)
AJI-NO-MOTO® is produced through the fermentation of carbohydrates from naturally cultivated tapioca or sugar cane, hence it contains no animal-based ingredients. This makes AJI-NO-MOTO® vegetarian-friendly.
AJI-NO-MOTO® does not have a “vegetarian” logo as the product is targeted to the general public of all races with all types of dietary backgrounds (including Vegetarians). We do not specifically mention that it is suitable for vegetarians to prevent the misconception that product is limited to certain consumer groups. Furthermore, the ingredients are natural, hence it is not necessary to highlight that it is suitable for vegetarian.
