In fact, there is not much difference in the ingredients of chicken essence and MSG, except that chicken essence is more comprehensive in seasoning, and there is also chicken powder inside to enhance the umami taste.

Many consumers believe that MSG is a chemically synthesized substance that is not nutritious and can be harmful to the body if consumed regularly.

Chicken essence is different. It is made from chicken as the main raw material. It is not only nutritious but also safe.

Therefore, we often see that some people are afraid of MSG when cooking, but they feel free to add chicken essence in any amount and at any time.

In fact, there is not much difference between chicken essence and MSG.

Chicken essence contains 40% MSG. Although the packaging of most chicken essences says "made from fine fat chicken" and "made from real fine chicken", it is not mainly made of chicken as we imagine.

, chicken bones or natural condiments made from their concentrated extracts.

Its main ingredients are actually MSG (sodium glutamate) and salt.

Among them, MSG accounts for about 40% of the total ingredients, and is also compounded by sugar, chicken or chicken bone powder, spices, inosinic acid, guanylic acid, chicken flavor, starch and other substances.

The safety is similar to that of MSG. Many people are afraid to eat MSG, mainly because they are worried that it will produce certain carcinogens.

However, food additive experts from the Food and Agriculture Organization of the United Nations and the World Health Organization believe that under normal circumstances, MSG is completely safe and can be eaten with confidence. Just do not heat it above 120°C, otherwise the sodium glutamate in it will lose water.

It turns into sodium pyroglutamate and produces carcinogens.

Since chicken essence also contains a certain amount of sodium glutamate, it is about the same safety as MSG. You should also be careful not to heat it at high temperatures for a long time.

Therefore, MSG or chicken essence can be consumed normally, but the amount must be paid attention to. It will not cause any harm to health within the normal range. However, consuming too much will cause some people to have headaches, flushed face, sweating, facial pressure or swelling, and mouth.

Or poisoning symptoms such as numbness around the mouth, burning sensation in the stomach, and chest pain. After poisoning, 50 mg of vitamin B6 can be taken orally every day to relieve the symptoms.

Sodium glutamate will form sodium pyroglutamate at a temperature of 120°C. People generally believe that sodium pyroglutamate not only has a low umami taste, but also has a certain degree of toxicity and is a carcinogen.

However, scientists have found through experimental research that sodium pyroglutamate can improve people's memory and is not a carcinogen.

There are also corresponding regulations issued by the state: GB 2720-2003 "Hygienic Standards for MSG". This standard stipulates the index requirements for MSG, food additives, hygienic requirements and inspection methods for the production and processing process.

The new standard GB 2720-2015 "National Food Safety Standard for MSG" refines the definition of MSG in terms and definitions into MSG, salted MSG and flavor-enhancing MSG. It modifies the sensory requirements and adds sensory inspection methods. The physical and chemical indicators are

The original standard was revised to be implemented in accordance with GB2762. After inquiry and comparison with the old standard, the inspection requirements for zinc were cancelled.

GB/T 8967-2007 "Sodium Glutamate (MSG)" standard divides MSG products into three categories according to added ingredients: ordinary MSG, salted MSG and umami-enhancing MSG.

The standard requires that no matter which MSG product it is, its sensory requirements should be met: colorless or white crystalline granules or powder, easily soluble in water, no visible impurities, and no odor.

According to regulations, the sodium glutamate content of salted MSG products should be no less than 80%, the amount of edible salt added should be less than 20%, and the iron content should be less than or equal to 10 mg per kilogram; for flavor-enhancing MSG, the following requirements are: sodium glutamate content

Not less than 97%, the flavor enhancer disodium nucleotide is not less than 1.5%, the iron content is less than or equal to 5 mg per kilogram, etc.

Whether it is salt-added MSG or flavor-enhancing MSG, 99% MSG is needed to add salt and enhance flavor.

Pay attention to the MSG (monosodium glutamate) content in food in daily life.

Avoid eating foods with excessive amounts that may lead to poisoning.

Guanyu Instruments MSG and sodium glutamate detector GY-SWJGASN10 can quickly detect the content of sodium glutamate in foods such as MSG.