Essence of chicken and monosodium glutamate, as condiments commonly used in cooking, both add umami flavor to dishes, but there are some distinct differences between them. This article will make a detailed comparison of the ingredients, production process, use effect and health effects of chicken essence and monosodium glutamate to help readers better understand these two condiments.
1. Composition differences.
The main ingredient of chicken bouillon and monosodium glutamate is monosodium glutamate, which is an amino acid salt with umami taste. However, the composition of chicken essence is more complex, in addition to monosodium glutamate, it also contains a variety of flavor enhancers, flavors, pigments and other auxiliary ingredients. These auxiliary ingredients make the essence of chicken richer and more diverse in taste and color. Monosodium glutamate, on the other hand, is relatively simple, with the main ingredient being monosodium glutamate, and does not contain other flavor enhancers or flavors.
Second, the production process.
The production process of chicken essence and monosodium glutamate is also different. The production process of chicken essence is relatively complex, usually made from fresh chicken, chicken bones, etc., through multiple processes such as cooking, enzymatic hydrolysis, and concentration. This makes the essence of chicken not only have a delicious taste, but also have a certain chicken aroma. The production of monosodium glutamate is relatively simple, mainly using starch, molasses, etc. as raw materials, and glutamic acid is produced through microbial fermentation, and then combined with sodium ions to form sodium glutamate.
Third, the use of effects.
In cooking, the effects of the use of chicken essence and monosodium glutamate are also different. Because of the variety of auxiliary ingredients, essence of chicken can quickly improve the taste and color of dishes in a short period of time, making dishes more delicious and attractive. In addition, essence of chicken also has a certain freshness effect, which can make the dish more delicious and delicious. MSG, on the other hand, mainly plays a role in improving freshness, and has limited effect on improving the overall taste and color of dishes.
4. Health effects.
Regarding the health effects of chicken essence and monosodium glutamate, it has always been the focus of attention. In fact, moderate amounts of chicken essence and monosodium glutamate will not cause harm to human health. However, excessive intake may lead to some adverse reactions, such as thirst, dizziness, etc. In addition, for some specific groups, such as patients with high blood pressure, pregnant women, etc., the intake of chicken essence and monosodium glutamate should be avoided or reduced as much as possible.
To sum up, although chicken essence and monosodium glutamate are both commonly used condiments in cooking, there are obvious differences in ingredients, production processes, use effects, and health effects. During use, these two condiments should be reasonably selected and used according to different cooking needs and health conditions. At the same time, we should also pay attention to food safety issues and ensure that the condiments used meet the requirements of national standards and regulations to ensure that our diet is healthy.