Ajinomoto Co., Ltd.

Yasuko Takada

Tsutomu Harada

Norihiko Yamada

A novel seasoning material mainly composed of a turbid material obtained from an extract or liquid of livestock meat, fish or shellfish, vegetables, fungi or the like by reducing the ionic strength or electroconductivity thereof, when added to the prior art processed versions of natural extracts, natural extract substitutes, flavor-seasonings or to foods or drinks, can tone up their taste creating function or provide 'steady and sharp' to the taste comparable to that of natural extracts or basic stocks.

Growing community of inventors

Kawasaki, Japan

Yasuko Takada