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Jan 17, 2008
Glutamate and Taste
Improving Taste Monosodium glutamate is used in a wide range of savory foods to create a smooth, rich and full-bodied flavor. It can be added to meat, fish, poultry, vegetable and seafood dishes, and in many countries it is used as a table-top seasoning. In Central Europe, for example, monosodium glutamate forms the basis of a popular salad .....

Jan 16, 2008
Discovery of Glutamate
At the beginning of the twentieth century, Professor Kikunae Ikeda of Tokyo Imperial University was thinking about the taste of food: "There is a taste which is common to asparagus, tomatoes, cheese and meat but which is not one of the four well-known tastes of sweet, sour, bitter and salty." It was in 1907 that Professor Ikeda started his experiments to identify the .....

Jan 15, 2008
A natural part of our food
There are two forms of glutamate. Glutamate exists in the "bound" form as a part of protein, along with other amino acids. It can also be found in the "free" form in plant and animal tissues. It is free glutamate which plays a role in the palatability and acceptability of foods. Foods which contain high levels of free glutamate, such as cheese and ripe tomatoes, are often chosen for their .....

Articles

  • Jan 17, 2008
    Glutamate and Taste
    Improving Taste Monosodium glutamate is used in a wide range of savory foods to create a smooth, rich and full-bodied flavor. It can be added to meat, fish, poultry, vegetable and .....
  • Jan 16, 2008
    Discovery of Glutamate
    At the beginning of the twentieth century, Professor Kikunae Ikeda of Tokyo Imperial University was thinking about the taste of food: "There is a taste which is common to asparagus, tomatoes, .....
  • Jan 15, 2008
    A natural part of our food
    There are two forms of glutamate. Glutamate exists in the "bound" form as a part of protein, along with other amino acids. It can also be found in the "free" form in plant and animal tissues. It is .....
  • Dec 27, 2007
    Glutamate and Nutrition
    Glutamate, common amino acid, is found abundantly in the nature. It is natural component of most protein-containing foods such as meat, fish, milk (including breastmilk) and vegetables. Glutamate is .....
  • Dec 25, 2007
    Amino Acids and Our Life
    Amino acids are the protein-synthesizing compounds that give structure to human and animal body. A variety of amino acids are bound in the peptide bonds to produce protein. Until today, we know .....


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