What is Polyglutamic Acid?
Polyglutamic acid, or “PGA”, is a naturally occurring, non-toxic polymer of the non-essential amino acid glutamic acid. Known by its gamma form (γ-PGA), this highly versatile ingredient has a long history of human use. It occurs naturally in natto, a traditional fermented soy food whose characteristics are so unusual that it is called by its native name in every European language. Natto as a delicacy first appeared in Japanese culture in the 11th century and is thought to have been used as an offering at altars. The viscous, silky threads of PGA on soybeans are formed via fermentation with Bacillus species. Still eaten primarily in Japan, it is cheap, nutritious, and easily made at home.