Chicken essence and monosodium glutamate are the seasonings that we often use in our daily cooking. Thirty years ago, we only used monosodium glutamate to enhance the flavor of food. Until chicken essence appeared, most people thought that chicken essence was more nutritious and delicious, so they gradually began to choose to use chicken essence. In recent years, with people's attention to food safety, many people began to worry about whether these two condiments are harmful to human body. Let's take a look at the difference between chicken essence and monosodium glutamate, whether it is healthy to eat it often, and we really need to pay attention to the use of humble condiments.
1. monosodium glutamate
monosodium glutamate was born in 199. It was developed by a Japanese company. It was made of gluten or starch by microbial fermentation. It was first called monosodium glutamate, and its scientific name was "sodium glutamate". Since 1965, China has used sugar or starch as raw materials to produce glutamic acid, then extracted glutamic acid by isoelectric point crystallization and precipitation, ion exchange or zinc salt refining, and then made sodium glutamate crystals by decoloration, iron removal, evaporation and crystallization.
the salt we eat every day is diluted 5 times with water, and the common sucrose is diluted 3 times with water, and the sweetness is not felt, but the sodium glutamate can still feel salty when diluted 3 times with water.
2. Chicken essence
Chicken essence is not extracted from chicken, so don't be confused by the name. It is made of monosodium glutamate and chemical seasoning. Because nucleotide has the delicate flavor of chicken, it is called chicken essence. The main component of chicken essence is monosodium glutamate, which is sodium glutamate, also known as monosodium glutamate. Other ingredients in chicken essence are nucleotides, salt, white sugar, chicken powder, dextrin, spices, fresh-keeping AIDS, essence and so on.
3. The difference between chicken essence and monosodium glutamate
In terms of freshness, the flavor enhancement of monosodium glutamate mainly comes from sodium glutamate, while chicken essence contains umami nucleotide as a flavor enhancer in addition to sodium glutamate, which has a strong flavor enhancement effect after mixing. Therefore, the freshness of chicken essence can exceed the limit of 1 degrees. With the freshness of pure monosodium glutamate as the basic standard, the freshness of traditional monosodium glutamate is 99 degrees, while the freshness of chicken essence can reach more than 15 degrees.
4. Is it safe to eat chicken essence and monosodium glutamate?
I believe you have heard some rumors about monosodium glutamate. It is said that monosodium glutamate is bad for people's brains, and some people even say that eating too much monosodium glutamate will lead to our mental retardation. In fact, from the point of view of health and safety, the main component of monosodium glutamate is sodium glutamate, which will become sodium pyroglutamate when the temperature is higher than 12℃, but it is basically harmless to eat it in moderation.
Although chicken essence also contains sodium glutamate, its content is much less than that of monosodium glutamate, so it is unlikely to produce sodium pyroglutamate at high temperature. However, chicken essence contains nucleotides, and the metabolite of nucleotides is uric acid, so chicken essence should be eaten as little as possible for gout patients.
5. Pay attention when eating chicken essence and monosodium glutamate
The original intention of monosodium glutamate is understandable, but the current use situation is too casual, which is really worrying. Many sauces and juices in the market, such as oyster sauce, curry, soy sauce, soy sauce and soy sauce, all contain sodium glutamate. Therefore, when adding seasonings, you don't need to put monosodium glutamate and less salt. In addition, in order to ensure the taste of the dishes, restaurants usually add more monosodium glutamate, so it is recommended to minimize the number of dining out.
According to the information released by the Institute of Nutrition and Food Safety of China Center for Disease Control and Prevention, there is a certain relationship between the consumption of chicken essence and monosodium glutamate and the overweight of adult residents in China. The average daily consumption of chicken essence and monosodium glutamate is more than 1 gram, and the proportion of overweight and obesity is 37%, while that of people below 1 gram is 28%. The cumulative intake of chicken essence and monosodium glutamate exceeds 2.2 grams per day, which significantly increases the risk of overweight.
Researchers from North Carolina State University in the United States conducted a 5.5-year follow-up survey on the eating habits of 1, adults in China. The results show that compared with people who consume less than .5 grams of chicken essence and monosodium glutamate every day, people who consume more than 5 grams are more likely to be overweight or obese after 5.5 years.
6. Attention when cooking food
When cooking dishes, if monosodium glutamate is put into the dishes when the temperature is very high, chemical changes will occur, which will turn monosodium glutamate into sodium pyroglutamate. In this way, instead of seasoning, it will produce slight toxins, which is not good for human health. Scientific experiments show that the solubility of monosodium glutamate is the best at 7 -9℃. Excessive monosodium glutamate will produce a strange taste that is salty but not salty and astringent. Eating monosodium glutamate is not the more the better. Under normal circumstances, each person should not eat more than 2 grams of monosodium glutamate every day.
don't add monosodium glutamate or chicken essence when scrambled eggs. Eggs contain a lot of glutamic acid, so when scrambled eggs, some salt is usually put, and the main component of salt is sodium chloride. After heating, glutamic acid and sodium chloride will produce a new substance, namely sodium glutamate, which is the main component of monosodium glutamate, so that eggs present a very pure flavor. Adding monosodium glutamate to scrambled eggs is like gilding the lily, but adding too much is not delicious.