Is chicken powder better or MSG, which is better, chicken essence or MSG?

If you eat too much MSG, you often feel thirsty, because MSG contains sodium, and excessive intake can lead to high blood pressure. People over the age of 60 are particularly sensitive to sodium intake, so the elderly and people with diseases such as high blood pressure, kidney disease, and edema should especially eat less MSG. Zinc is an important nutrient for the physical and mental development of infants and young children.

Therefore, pregnant women, infants and lactating mothers should abstain from or reduce MSG

The chicken powder is made of fresh chicken as raw material, with a variety of compound seasonings, and refined by high-tech processes such as biological enzyme decomposition, vacuum concentration and spray drying. Essence of chicken products pay more attention to umami, so the content of monosodium glutamate is higher; Chicken meal focuses on the natural flavor of chicken, so the use of chicken meal is higher. At present, about 80% of consumers in Western countries have chosen chicken powder as a condiment.

Although the two types of products belong to the same umami material, there are many differences in ingredients and production processes, and they cannot be measured by the same standard.

If chicken powder is really stir-fried and made in soup, it is better than MSG. It is better to put MSG in cold dishes than chicken powder.

The main component of monosodium glutamate is monosodium glutamate, which is made from carbohydrates (starch, molasses, etc.) as raw materials, and is refined after microbial fermentation. Hydrolyzed vegetable protein can also be processed to produce monosodium glutamate.

MSG is relatively stable under general cooking and processing conditions, but when it is at high temperature for a long time, it is easy to change to sodium pyroglutamate, which does not show umami taste and has slight toxicity; In alkaline or strongly acidic solutions, the precipitation may be difficult to dissolve, and its umami taste is not obvious or even disappears. It is a home-cooked condiment that can not only increase people's appetite, but also provide certain nutrition.

The main ingredient of monosodium glutamate is monosodium glutamate, which is made from carbohydrates.

Essence of chicken is a compound condiment, its basic ingredients are based on containing 40 monosodium glutamate, adding fresh agents, salt, sugar, chicken powder, spices, chicken flavor and other ingredients to process, but also contains a variety of amino acids. It is mainly composed of monosodium glutamate, disodium nucleotide, edible salt, chicken, chicken bone meal or concentrated extract as the basic raw materials, adding flavor (or no additives) and excipients, and mixing, granulating and drying to make a compound seasoning product.

Essence of chicken can be divided into powder, granular, and lumpy according to its form, but it is mainly granular. MSG and chicken essence have their own characteristics, MSG can supplement the amino acids of the human body, which is conducive to improving and maintaining brain function. Because it has a good umami taste, it can increase people's appetite.

MSG helps to improve the body's digestion of food. In addition, monosodium glutamate, the main ingredient in monosodium glutamate, also has the effect of chronic hepatitis, hepatic coma, neurasthenia, epilepsy, gastric acid deficiency and other diseases.

Essence of chicken and monosodium glutamate are both flavoring agents used in cooking, and there are certain differences between the two in appearance, production process and main ingredients, and there is no such thing as which is good for the body.

MSG is white granular, the main ingredient is monosodium glutamate, after monosodium glutamate enters the human body, it participates in the metabolic process of human protein, and plays a certain role in health care to the cranial nerves and liver to a certain extent. Because when monosodium glutamate enters the human body to participate in metabolism, it is easy to combine with zinc in the blood, resulting in zinc deficiency.

Essence of chicken is yellow granular, which is made of adding other chemicals on the basis of monosodium glutamate, as well as extracts of chicken or chicken bones, which is a compound flavoring agent, with a more delicious taste, and the main freshness enhancing ingredient is nucleotides. More food additives are also added, and the above-mentioned groups are also not recommended to eat for the same reasons as monosodium glutamate. There are many manufacturers that produce chicken bouillon, and there is no completely consistent production guideline, and the nutritional value of chicken extract in chicken bouillon is very small.

Therefore, you can choose according to your own situation, but avoid excessive consumption. When choosing a product, you need to pay attention to check the production time and shelf life, etc., according to the scope of use and the amount of use, reasonable and appropriate consumption, there is no obvious damage to the human body, and there is no difference between which is better for the body.

If you cook more meat, such as meat, fish, etc., then you can choose a single monosodium glutamate, which only needs to have a freshness effect, especially lean meat food, these dishes themselves have a great umami taste, and only need to add a little single umami monosodium glutamate to achieve the effect of freshness, so at this time, the choice of monosodium glutamate is better than chicken essence, but chicken essence will destroy the flavor of the food itself.

If the food you cook is some green vegetables or stuffings or soups, then use chicken bouillon, because the flavor of these dishes itself is not obvious, then you can consider using chicken bouillon. At this time, the use of monosodium glutamate does not have much effect.

It's quite right, and chicken essence also contains monosodium glutamate.