Jumaat, 21 September 2012

Ajinomoto trip.


Yeah. On last Wednesday, I had just join a trip to Ajinomoto Malaysia Berhad which had been organised by my department - department of chemical engineering of University Malaya. Actually, this trip was held annually for us, the new student - first year student. I think, there will be more and more trip to various factory in Malaysia which will be held next time. Yeah. I am looking forward for next exciting event and can't wait it.

Ajinomoto (Malaysia) Berhad started its business operations in 1961 as AJI-NO-MOTO monosodium glutamate producer. It is also one of the very first Japanese joint-venture companies to be set up in this country. Ajinomoto (Malaysia) Berhad has since grown into a dynamic food seasoning manufacturer marketing diverse brand name that is trusted by Malaysian for decades. Our AJI-NO-MOTO food seasoning is an indispensable item in almost every Malaysian home. I am really sure that most Malaysian home have ajinomoto product.

The  existence of ajinomoto began when Professor Kikunae Ikeda from the University of Tokyo isolated glutamate from the seaweed and discovered its flavour enhancing properties in 1908. The next year, his discovery was introduced to the market in the form of the flavour enhancer AJI-NO-MOTO meaning the Essence of Taste (scientifically, it is termed as Monosodium Glutamate, or MSG in short.) Today, AJI-NO-MOTO is sold more than 100 countries, and Ajinomoto Group's 15 factories around the world are supplying about one-third of the 1.5 million-ton global markets for monosodium glutamate.

There was so many innovative and quality product which had been produce include the 'Ajinomoto Brand' chicken stock, Aji-mix, Vono, Slim Up, Aji-Shio, Seri- Aji, Tumix, Pal Sweet, Ajimate and many more. I am really sure that most of u guys had taken most of their product. Am I right?

From this trip, I had learnt new thing. Yeah. The fifth basic taste. Have u guys have ever heard about it? I don't think so. The flavour of food is determined by a number of different factors including taste, smell, colour, temperature and overall appearance, as well as by physiological or psychological conditions. The most important factors are the basic taste of sweet, sour, salty and bitter. Yeah. This are only 4 basic taste. What is the another one? Yeah. Umami. In the 1980s, researchers of taste physiology, oral physiology, nutritional science and sitology focused on advancing research into the gustatory sense, wherein Umami was scientifically proven to be one of the basic tastes. Beginning with the International Symposium on Umami Taste held in 1985, umami was recognised globally as the fifth taste which is an independent basic taste different from the other four basic taste. Umami is released or activated by the glutamate (amino acid) in particular foods. A few other substances found in food such as inosinate (nucleotide) and guanylate (nucleotide) have the same effect.

If u guys want to know more about umami, kindly please visit the ajinomoto malaysia berhad website. There will be more and more deeply information about umami, the fifth basic taste. New thing to learnt right?

Emm..there I also learnt that actually MSG is not truely bad to our health. Actually MSG is not the main reason to bald, cancer and many thing. MSG was invented to increase or to make the food even tasty and delicious. But, the MSG should be put in correct and small amount. Actually, when we cook, we need to reduce the intake of salt. By put some MSG, it help us to reduce the intake of salt as the MSG will make the food become more tasty and the taste become more harmony. Moreover, by adding some MSG to our meal, t help older people to have the desired to eat, then they will have enough and more energy to live. As the slogan of ajinomoto... Eat well, live well. Yeah.

Yeah. Thank to all who had organised this nice trip for us. I am really enjoyed it and I am looking forward or more exciting event in my life as a student.

Haha. See ya next time. Gtg. Wassalam.

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