Also known as monosodium glutamate, its chemical component is sodium glutamate. Monosodium glutamate is a food freshener, which was originally extracted from seaweed and is now an industrial synthetic product.
Toxicity: A large number of research data show that regular consumption is harmless to human body.
Symptoms of poisoning: Some westerners have symptoms such as headache, redness, sweating, facial oppression or swelling, numbness in the mouth or around the mouth, burning sensation in the stomach and chest pain within 2 hours after eating food rich in monosodium glutamate. This phenomenon mostly occurs after Chinese meals, so some westerners call it "China restaurant syndrome", but the relationship between this phenomenon and eating monosodium glutamate has not been confirmed so far.
Emergency treatment: No special treatment is required after taking excessive monosodium glutamate by mistake. People with "China restaurant syndrome" can also take vitamin B6 orally, 50mg per day.
Poisoning prevention: you can safely eat monosodium glutamate, but don't use it too much. Generally, the consumption per person should not exceed 20 grams per day.
The difference between chicken essence and monosodium glutamate
Among many condiments, chicken essence stands out as a compound and nutritious basic condiment. Chicken essence is a compound seasoning with fresh chicken, chicken bones and fresh eggs, which is made by cooking, decompressing, extracting juice, and adding salt, sugar, monosodium glutamate (sodium glutamate), chicken powder, spices, sarcopicric acid, guanylic acid and chicken flavor spices.
Some people think that chicken essence is an upgraded product of monosodium glutamate, but this understanding is not exact. The main component of monosodium glutamate is sodium glutamate, which has a simple flavor, while chicken essence has a comprehensive taste because it contains a variety of flavoring agents.
Therefore, in cooking, consumers can choose according to their taste preferences. For example, when cooking meat, if someone likes simple taste, they can add monosodium glutamate. If you like a variety of flavors with harmonious flavors, you can add chicken essence. However, chicken essence contains salt, so attention should be paid to adding less salt when seasoning.
In addition, monosodium glutamate is easily soluble in water, so in cooking, it is generally effective to add monosodium glutamate before cooking, and the taste of dishes will be more delicious. Because if monosodium glutamate is heated in aqueous solution for a long time, a small part of it will lose water to produce sodium pyroglutamate, which is harmless, but has no umami taste. The dosage and usage of chicken essence seem to be much looser.
Monosodium glutamate and chicken essence
Among all condiments, monosodium glutamate is the most "defamatory". Some people regard it as a godsend, and they don't eat without it; Some people refuse to stay away and never touch their lips. MSG was first invented by the Japanese. The slogan of "Flavor Essence" in China earlier was very exaggerated, and it was called "Clear water turns into chicken soup". It is a big attraction for families with poor income.
Later, monosodium glutamate became a necessary thing for China people to live at home, and everything was fresh.
Since the 1980s, there have been more rumors against MSG, and many foreigners really don't eat MSG.
In the early 1990s, news came that people switched to chicken essence early. Up to now, in the United States, Japan, Switzerland, South Korea and Hong Kong, the consumption ratio of chicken essence and monosodium glutamate is 85%15%, and people who eat chicken essence account for the vast majority.
Monosodium glutamate is the first generation of food freshener. It has a history of nearly 80 years in China. The main component of monosodium glutamate is sodium glutamate. The main production process is to extract it from rice, corn and other grains or molasses by microbial fermentation.
In the early 1980s, after mixing monosodium glutamate with nucleic acid in a proper proportion, people miraculously discovered the second generation of fresh-added products, which were named "umami king", "fresh monosodium glutamate" and "extra fresh monosodium glutamate" respectively. The second generation products are much higher in freshness than traditional products, and products with different freshness grades meet people's different pursuits for freshness.
In order to increase both freshness and flavor, the third generation of fresh-keeping products came into being. This product was first successfully developed in Japan in 1970, and it was called carp essence. Since then, in the United States, Switzerland, South Korea, Thailand, Hong Kong and other countries and regions, they have also developed different but similar umami products, such as chicken essence, beef essence, pork essence and so on. Chicken essence, in particular, is called the third generation of monosodium glutamate because of its unique flavor, pure umami taste and rich nutrition.
Chicken essence is a compound flavor agent. It contains not only chicken powder and egg powder, but also protein and flavor nucleic acid, as well as a certain proportion of refined salt and chicken oil. Therefore, it is not only more delicious, but also more nutritious. However, the popularity of chicken essence in China is still very small, far behind the traditional monosodium glutamate. This requires a process of cognition and habit. Anyway, monosodium glutamate and chicken essence are sold in the market, and the prices are similar. You can buy whatever you want, or buy some of them, make a comparison, and then make a plan and arrangement for your future life.
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