Monosodium glutamate composition table:
The main ingredient is sodium glutamate, which is said to be fermented and extracted from corn and other grains. Why use the word "allegedly" is because many people also think that monosodium glutamate is artificially synthesized. This makes me very anxious. I hope that people engaged in monosodium glutamate production can give a real answer after reading this article.
Composition table of chicken essence:
Comparing the two, you will find that chicken essence = monosodium glutamate+fresh auxiliary. And what are the added preservatives "sodium nucleotide" and "sodium glucoside"? Is it the essence from chicken?
Don't! Sodium nucleotide and sodium glucoside have the delicious taste of chicken. When they are mixed with a proper amount of monosodium glutamate, they will have a "synergistic effect", which is more than 0/00 times fresher than ordinary monosodium glutamate. That's how "extra fresh monosodium glutamate" came from. Generally speaking, it is called chicken essence because a preservative is added, which has the taste of chicken.
Speaking of this, it is estimated that many people have refuted me: some chicken essence packages say "It's really good made of chicken", is this still fake? ! To tell the truth, the ingredients of chicken essence are varied, and some of them are nothing more than chicken powder, chicken dry powder, chicken oil and chicken essence, but no one can guarantee whether they are really used. Besides, this thing is just seasoning, which can have any nutrition. If you want to supplement nutrition, just stew a chicken and don't put anything!
Therefore, from the composition table of the two, there are too many chemical seasonings added in chicken essence, and monosodium glutamate is safer because of its single composition. But in general, it is a chemical substance, which can be used to keep fresh. Eating more is not good after all, and eating less is ok.
Finally, warm reminder: monosodium glutamate and chicken essence will undergo chemical changes at high temperature, which will turn sodium glutamate into sodium pyroglutamate, which is a slight toxin and is not conducive to human health. Therefore, when cooking, everyone should try to join when the pot is ready.