In China's long and rich culinary culture, the character "鲜" (xiān), meaning umami or fresh, has always held a significant position. This has also given rise to many legends surrounding the concept of "鲜". Therefore, since its inception, the condiment monosodium glutamate (MSG) has played a vital role in enhancing the umami of our food. However, the controversy surrounding MSG has continued to trouble people.
Is MSG beneficial?
In fact, the raw materials for producing MSG are grain crops such as wheat, corn, and rice. Professionals indicate that the production of MSG is generally divided into four stages. In the first stage, starch is extracted from the grains. In the second stage, the starch is saccharified to produce glucose. This is followed by the main stage, where glutamic acid is produced using a biofermentation process. Finally, in the fourth stage, the glutamic acid is neutralized and refined to produce sodium glutamate, which is what we know as MSG.
Therefore, the main component of MSG is sodium glutamate. It is a product made from grains through microbial fermentation, extraction, and refinement. The human tongue has amino acid-specific receptors. Therefore, when people consume MSG, it stimulates the amino acid receptors in the taste buds on the tongue, creating a delicious umami sensation. This allows MSG to stimulate the appetite and induce the secretion of digestive juices, promoting the digestion and absorption of food.
The glutamic acid that is absorbed and broken down from MSG in the intestines is one of the amino acids the human body needs. It is involved in the formation and repair of body tissues and in various important physiological functions. For instance, in the liver, it participates in glucose metabolism and the liver's detoxification process, reducing the concentration of toxic ammonia in the blood. In the brain, it participates in the metabolism of proteins and sugars, and can to some extent improve the function of the brain and central nervous system.
Therefore, MSG is certainly beneficial to human health. As early as 1987, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) confirmed that MSG's "Acceptable Daily Intake (ADI)" is classified as "not specified" for international standard use, and lifted the restriction on the consumption of sodium glutamate by infants under 12 weeks old. This is the best classification JECFA can give to a food additive.
Is chicken essence safe?
Surveys show that many people are willing to choose chicken essence as their main seasoning to enhance flavor. But how is chicken essence produced? What many people don't realize is that the main component of chicken essence is sodium glutamate, which is MSG. It is a seasoning made by mixing MSG as the main ingredient with salt, chicken and chicken bone extracts, and other flavorings. In terms of richness of flavor, chicken essence, with its added chicken and chicken bone extracts and other supplementary ingredients, offers a more complex and varied flavor profile. Unlike MSG, which only adds umami to a dish without altering its original taste, chicken essence gives the dish a rich, savory chicken flavor. Of course, whether it's MSG or chicken essence, as long as they are produced in strict accordance with national or industry standards, they are safe. The general public can rest assured when choosing products from well-known and reputable brands.
So, to use MSG or chicken essence? It all comes down to whether you prefer a simple umami flavor or a rich, savory chicken flavor.