First, the difference in appearance
The main component of monosodium glutamate is "sodium glutamate", which is a flavor agent. Transparent and long granular. Chicken essence has the flavor of chicken and the flavor of monosodium glutamate, which is compound seasoning. Pale yellow is granular.
Second, the composition difference
Monosodium glutamate is a kind of powdery or crystalline condiment made from wheat, soybean and other raw materials with more protein flavor and processed by fermentation. Its composition is basically sodium glutamate, and it also contains a small amount of salt, water, fat, sugar, iron, phosphorus and other substances. Chicken essence is a kind of compound seasoning, which is mainly made of sodium glutamate, disodium nucleotide, edible salt, chicken, chicken bone powder or concentrated extract, with or without essence and excipient, mixed, granulated and dried. In fact, chicken essence contains 40% monosodium glutamate.
Third, the taste difference
Monosodium glutamate is a kind of transparent long crystal, which is used as seasoning for cooking, stuffing and soup. Monosodium glutamate can increase the flavor of food, arouse people's appetite and help improve the digestibility of food. Chicken essence is a kind of yellow particle, which is actually the third generation of monosodium glutamate. It can also be said that chicken essence is the "grandson" of monosodium glutamate, and its freshness is more than doubled than that of monosodium glutamate. It is not only delicious, but also rich in chicken flavor, so it is called chicken essence.
Fourth, the nutritional difference
The main component of monosodium glutamate is sodium glutamate, which can be converted into glutamic acid and sodium absorbed by human body under the action of gastric acid. Among them, glutamic acid is an amino acid, which is the basic component of protein and is beneficial to human body. The role of chicken essence is seasoning. Chicken essence tastes better than monosodium glutamate and its nutritional value is far higher than monosodium glutamate.
Five, the solubility difference
The solubility of chicken essence is worse than that of monosodium glutamate. If it is used in soup, it should be dissolved before use. Only in this way can it be better perceived by taste cells. MSG and chicken essence, both condiments, are generally safe to eat. But the principle to be mastered is not to overeat or heat at high temperature for a long time, because everyone can't ignore health while enjoying delicious food.
Brief introduction of monosodium glutamate
The main component of monosodium glutamate is sodium glutamate, which is also the trade name and common name of sodium glutamate, also known as flavor powder, flavor element, sodium glutamate and sodium glutamate, and it is a flavor agent. The melting point is 232℃. Usually white crystal or powder, odorless and stable to light. It can stimulate taste buds and increase the flavor of food, especially meat and vegetables, and is often added to soup and meat products. It has little direct nutritional value to human body, but the glutamic acid it provides can combine with blood ammonia to detoxify, which is used to treat patients with hepatic coma in clinic. Glutamic acid has two acidic groups, and monosodium glutamate is delicious.
The freshness of monosodium glutamate is extremely high, and it can still be distinguished when it is dissolved in 3000 times of water, but its umami taste can only be shown when it coexists with salt. Therefore, monosodium glutamate should not be put in salt-free dishes. Attention should also be paid to temperature and dosage when using monosodium glutamate. Monosodium glutamate will become sodium pyroglutamate, which not only loses its flavor, but also produces slight toxins. When the solution is acidic, it is not easy to dissolve and has a certain inhibitory effect on acidity. Therefore, when the dishes are acidic or alkaline, MSG should not be used. MSG should not be put in dishes with excellent flavor or made of high-grade broth.