On 24th March this year, Chemical Process Engineering students of Universiti Teknologi

Malaysia went to Ajinomoto (Malaysia) Berhad that is located in Jalan Kuchai Lama, Kuala
Lumpur. We depart from Universiti Teknologi Malaysia campus around 11.30 a.m and arrived
approximately 12 p.m. The trip took us about 30 minutes from Universiti Teknologi Malaysia
Campus to Ajinomoto (Malaysia) Berhad. After we arrived at Ajinomoto (Malaysia) Berhad, we
gather at the main gate before entering the hall. Soon after, Ajinomotos staff arrive and took us
to the hall. At the hall, the staff ask us to take a sit and watch the companys corporate video. As
the corporate video comes to the end, the staff then explain the history of how Ajinomoto first
started and the story behind it.

Ajinomoto began when Professor Kikunae Ikeda from the Tokyo Imperial University (now
known as University of Tokyo) isolated glutamate, an amino acid which able to provide the
Umami (the fifth basic taste) taste from the seaweed, He discovered the flavour enhancing
properties of glutamate in 1909. The next year, his discovery was introduced to the market in the
form of flavour enhancer, and known as Ajinomoto Umami Seasoning.

Since the founding of Ajinomoto Umami Seasoning in 1909, Ajinomoto Group has successfully
diversified into 3 main business operation based on Food and Seasoning Products, Bio-Fine,
Pharmaceutical and Health. Today, Ajinomoto Group has operated in 26 countries and regions
with over 128 manufacturing plants and offices around the world including Malaysia.

Ajinomoto (Malaysia) Berhad started its business operation in Malaysia in the year 1961. It is
one of the very first Japanese joint-venture companies to be set up in this country, Ajinomoto
(Malaysia) Berhad has since grown into dynamic food and seasoning manufacturer with diverse
marketing brand name that is trusted by Malaysian for decades. The main headquarter and
factory of Ajinomoto (Malaysia) Berhad is in Kuala Lumpur and Ajinomoto (Malaysia) Berhad
has 10 sales offices all across Malaysia.

After explaining the history of the company and how Ajinomoto started, the staff took us to the
information centre where they explain more about the products, the safety of Ajinomoto
consumption and the facts and myth about Ajinomoto that has been debated in our community
for quite a long time.

The staff explained Umami is considered the fifth basic taste after sweet, sour, bitter and salty. In
the year 2000, scientist recognised it as the basic taste after the discovery of its receptor on the
tongue. Basic taste are detected by the taste receptor on our tongue. We recognised Umami,

sweetness, bitterness or other basic taste when our taste buds transfer the taste information from
the food to the brain. Each basic taste receptor has a particular shape onto which certain types of
taste molecules fit specifically.

They added that Umami is the taste of glutamate amino acid, as well as nucleotides inosinate and
guanylate, which commonly found in many foods. We are actually encountered Umami taste
since we are just a baby. In mothers milk, glutamate is the most abundant amino acid. It
accounts for more than fifty percent of total free amino acid in mothers milk. Human milk has
10 times more glutamate than cows milk. Thus, our first encounter with Umami taste is through
mothers milk. Although the word Umami was only internationally recognised in 1985, the
taste itself has been used since ancient times. The ingredients that deliver Umami taste vary
according to the cunty and region, and reflect the food culture of each particular places.

After the explanation about what Umami taste is, the staff explain about the safety measure that
is been adapted to the companys quality assurance. The staff explain In every country, the
Ajinomoto brand name represent world-class quality and health standard. Ajinomoto aim to
contribute to a better life for all by providing safe and high quality products and services.
Ajinomoto (Malaysia) Berhad strives to provide the customers with safe and services as they are
not making any compromise on the product safety through continual research and dutifully
complying with all applicable laws and regulations.
Ajinomoto (Malaysia) Berhad also aim to assure quality through Ajinomoto System of Quality
Assurance (ASQUA) and the International Organisation of Standardisation (ISO); seeking
continual improvement and setting measurable objectives. Besides, Ajinomoto products are
certified Halal by the Department of Islamic Development Malaysia.

Then, the staff introduced us to all the brands and products that are made by Ajinomoto
(Malaysia) Berhad. The products are divided into 3 categories that is seasoning products,
sweetener and industrial products. In seasoning products, there are 4 brand names that is Tumix,
Seri-Aji, Aji-Shio and Aji-Mix. In Sweetener, there is only one brand name that is PalSweet
Sweetener. Lastly in industrial products, there is 5 brand names that is Ajimate, Aji-Aroma,
Hydrolysed Vegetable Protein (HPV), Activa TG and Ajinomoto Plus.

For seasoning products, Tumix is more to flavour enhancer and textile enhancer. 2 of the
products of Tumix is Chicken Stock Seasoning and Gravy Enhancer. In Seri-Aji, the products
mainly consist of powdered flavourings for cooking for example fried rice flavouring and fried
chicken flour while Aji-Shio is mainly table topping seasoning that consist of flavoured white
pepper and flavoured black pepper. Lastly, Aji-Mix is a blended seasoning made of garlic, onion
and other ingredients to enhance the taste of cooking.

For the sweetener product, PalSweet Sweetener is basically a sugar substitute or also known as
aspartame. Ajinomoto is the world largest manufacturer and importer for this product. While for
industrial products, Ajimate is consist of hydrolysed vegetable protein, amino acid or organic
acid and flavour enhancer to intensify its original taste. Aji-Aroma is a blending of basic taste
ingredients and food flavouring to provide specific taste and flavour to final products.
Hydrolysed Vegetable Protein (HPV) is made from soya bean to provide rich taste and strong
impact. Activa TG are enzyme preparation that were developed to function under various food
processing conditions and technique. The active ingredient in Activa series is transglutaminase. It
can strongly bind seafood/ meat product and improve texture for protein based products through
the nature enzyme action of transglutaminase. Lastly, Ajinomoto Plus is a premium flavour
enhancer that can further enhance the deliciousness and savoury taste of all kind of dishes by just
a little of usage. Ajinomoto Plus can be used for different applications and it is more economical.

After finish introducing the products and brands, the staff explained the Ajinomoto corporate
responsibility. The corporate responsibility consists of 4 categories that is food and nutrition,
environment, community activities and human resource development. For food and nutrition,
Ajinomoto carry out food and nutrition centered initiatives in the country to contribute to health
and vitality of societies. In environment, Ajinomoto are committed to address environmental
issue on our business activities in order to promote global sustainability. In community activities,
Ajinomoto aims to help in developing local communities amd building a healthy society. Lastly,
human resource development are fostered in the company by awarding scholarship program and
research grants as well as providing trainings to the employees for their skills, knowledge and
talent development.

The last section of the tour is when the staff explain about the facts and myths that surround
monosodium glutamate for years. There is a myth that claim monosodium glutamate causes hair
loss. In fact, there is no scientific evidence for this claim. Hair loss problem may be caused by
several factors namely genetic, stress, changes of hormone, structural hair defects and
medications. Second myth is monosodium glutamate causes thirst. The fact is there is also no
scientific evidence that support this claim. Thirst is related to the body fluid control of sodium in
our body, Thirst appears after severe blood loss, sweating or high sodium intake, It is need for a
large amount of water and it takes time to happen, Although monosodium glutamate does
contains sodium but compare to table salt that contain 40 percent, monosodium glutamate only
contain 12 percent of sodium. Besides, the amount of monosodium glutamate used for cooking
can be far less than table salt. Thus, the thirst-response of monosodium glutamate should be
lesser than table salt. Third myth is monosodium glutamate is a chemical. The fact monosodium
glutamate is produced from natural ingredient such as tapioca or sugar cane through
fermentation. Lastly, monosodium glutamate causes migraine. Again, there is no scientific
evidence supporting this myth. The exact cause of migraine is not fully understood. There are
many theories about the causes such as heredity, neurological brain disorder and etc.

After the tour ends, we are allowed to take photos and ask questions regarding the products and
the company. We are then asked to return to the hall for quizzes and refreshments. After the visit
ends, we are given souvenirs by the company. We depart from Ajinomoto (Malaysia) Berhad
around 3.00 p.m.

The benefits I get from this visit is I can know more about how the production of monosodium
glutamate and the facts about monosodium glutamate. The students are privileged to have the
chance to know more on the history and process of the products. This visit also helps students to
open our mind to be think entrepreneurially. Lastly, this visit also help us to clear all the myths
that has been surrounded for generations.

In a nutshell, visit to Ajinomoto (Malaysia) Berhad does relate to our study of chemical process
engineering. As a chemical engineer, we should concern about the cost of production, the process
of production and safety of our product when it is released to the public. This Ajinomoto visit has
clarified all the need for an engineer and company on how a company should acts on safety
measures and production so that it is safe for the consumers to eat.

Figure 1 Entrance to the building

Figure 2 One of the information wall

Figure 3 After the visit

Site Visit Report

Name

IC

Dannial Harrisson Anak Makerly

:

960313135191

Section :

1SMJC 01

Site

Ajinomoto (Malaysia) Berhad