Ac’cent® is a flavor enhancer called glutamate. Since 1947, generations have trusted their favorite recipes to Ac’cent. It has the remarkable ability to bring out and enhance the flavors of different foods when added to meats, poultry, fish, salads, vegetables, sauces, casseroles, soups and stews, you’ll find they all taste more flavorful.
The unique and subtle taste Ac’cent produces is called “umami” in Japan, and is described as a savory, broth-like taste. Umami is considered the fifth basic taste in addition to salty, sweet, sour and bitter. Ac’cent works best on savory, not sweet, foods, so use it on all your go-to meals.
The process used to make Ac’cent is similar to the fermentation process used to make vinegar, yogurt and beer. Using glutamate goes back more than 1,200 years, when in Asia, cooks discovered that many foods tasted better when prepared using soup stock made from seaweed. In 1908, Professor Kikunae Ikeda of the University of Tokyo determined that it was the glutamate from the seaweed that had flavor-enhancing properties. Today, glutamate is widely used in Japan, and is usually found tableside for everyday use.
Glutamate is a product that’s found in our bodies and in many foods including beets, tomatoes and cheese. The glutamate in Ac’cent is made from corn. Ac’cent’s glutamate combines with foods to bring out the flavors.