Innovation in Amino Acids
Contributing to Well-Being Worldwide
Information
The human body is composed of approximately 60% water and 20% protein with the remainder consisting of fats and carbohydrates. The proteins in the human body are made up of 20 types of amino acids, which not only shape our bodies but also take the form of various hormones, enzymes, and antibodies that help maintain and regulate our bodily functions, even serving as a source of energy. These essential life-sustaining amino acids are now being researched and utilized in various sports and medical fields.
In 1908, Dr. Ikeda Kikunae of Japan discovered that the taste of kombu kelp seaweed broth comes from glutamic acid, a type of amino acid. In 1909, a seasoning called "Ajinomoto" made from glutamic acid was developed and sold. This "umami" taste is now universally recognized as the fifth basic taste, in addition to sweet, salty, sour, and bitter. The Ajinomoto Group, named after this seasoning, has accumulated extensive knowledge on amino acids over the years and are exploring new technologies for utilizing amino acids' diverse uses.
This program introduces cutting-edge innovation driven by amino acids.
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