Widely used as a flavor enhancer in the food industry, this chemical intensifies the umami taste in savory products. It is commonly added to soups, sauces, snacks, canned vegetables, and processed meats to improve overall flavor profile and palatability. Frequently found in seasoning blends and instant noodle products, it helps reduce the need for higher salt content while maintaining taste. It is also used in restaurant and home cooking to enhance natural flavors of ingredients. In some cases, it is included in dietary supplements and medical nutrition products to support amino acid balance.