Chicken essence, MSG and other household essentials are indispensable for improving taste and enhancing flavor. However, many people have doubts about whether these things are good or bad. In response to everyone's questions, I will answer them one by one!
Does MSG contain harmful substances?
The main component of MSG is monosodium glutamate, which was obtained by evaporating a large amount of kelp by Japanese scientists in 1907.
Monosodium glutamate is one of the 20 amino acids that make up proteins and is present in many natural foods. It is not a toxic substance.
However, bound glutamate in proteins does not affect taste. Only free glutamate presents as monosodium glutamate and creates "umami" flavor.
In modern food production, corn and other grains are usually used as raw materials, and monosodium glutamate is produced through fermentation or biotechnology. It is then purified to obtain MSG.
This process is similar to the production of wine, vinegar, and soy sauce.
"Chemical raw materials" are not used in the production process. In other words, consuming MSG is safe.
Is chicken essence safer than MSG?
Many people choose chicken essence instead of MSG in their daily lives, thinking that it is safer.
In fact, one of the main ingredients of chicken essence is monosodium glutamate, just that MSG is pure monosodium glutamate, while chicken essence is a compound seasoning with a monosodium glutamate content of about 40%.
Compared with MSG, the advantage of chicken essence is that it has a more complex umami flavor and a richer taste, making it very suitable for stewed dishes, etc.
On the other hand, MSG has a single umami flavor and is suitable for cooking fish or making cold dishes.
Therefore, the claim that chicken essence is safer than MSG is not valid.
What should be noted when consuming MSG?
1. MSG and chicken essence contain a certain amount of "sodium," and a high sodium diet has adverse effects on health. The intake of MSG and chicken essence should be appropriately controlled.
2. MSG is not easily dissolved at room temperature and dissolves best at 70-90 degrees Celsius, with the most umami flavor. Without umami flavor, it is not suitable to add MSG too early to dishes such as stewing, braising, boiling, steaming, etc. It should be added when the dish is ready to be served.
3. MSG should not be consumed in alkaline ingredients. When MSG encounters alkali, it will react to form disodium glutamate, which produces an ammonia-like odor.
