Anyone who has been in the kitchen knows about chicken powder. Traditionally, chicken powder and MSG have been seen as rivals because their functions are so similar that most kitchens only keep one of them. But when it comes to cooking, is it better to use MSG or chicken powder? Today, let's break it down.
Understanding MSG in Depth
The main component of MSG is sodium glutamate, a product made from grain as raw material, through microbial fermentation, extraction, and refining. The human taste organs contain amino acid-specific receptors. Therefore, when people consume MSG, it stimulates the amino acid receptors located on the taste buds of the tongue, allowing people to taste the delicious umami flavor. This enables MSG to act as an appetite enhancer and induces the secretion of digestive juices, promoting the digestion and absorption of food.
The glutamate produced when MSG is absorbed and broken down 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 participates in various important physiological functions. 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 a certain extent improve the function of the brain and central nervous system. From this, it can be seen that MSG has certain benefits for human health.
Understanding Chicken Powder in Depth
Chicken powder, on the other hand, is a mixture of various flavoring substances. It has the umami flavor of MSG as well as the umami of other flavoring substances. Chicken powder only came into being after the emergence of new products such as flavor nucleotides, hydrolyzed animal and plant proteins, and yeast extracts. It has many advantages: it doesn't have an unpleasant taste even if used in larger quantities; it doesn't leave the dry mouth feeling that can occur after consuming MSG; and its flavor is well-balanced, with a rich and mellow taste.
Is Chicken Powder More Umami Than MSG?
Actually, both MSG and chicken powder act as flavor enhancers, but the difference is that chicken powder contains MSG and nucleotides, plus organic salts, sugars, and spices. Some products also contain "hydrolyzed protein" or "yeast extract," which can bring the umami of various amino acids. Coupled with chicken flavor essences, the mixture makes the flavor seem more natural and rich.
Does Chicken Powder Contain Chicken?
Although most chicken powder packaging says "made from premium fat chickens" or "made from real premium chicken," it is not actually mainly made from chicken. The main ingredients of chicken powder are usually salt, maltodextrin, and MSG, with the amount of MSG often exceeding the amount of ingredients from natural sources, such as chicken powder or chicken bone powder, egg extracts, or other meat extracts.
Chicken powder also contains a significant amount of dextrin and starch, and anti-caking agents are added, mainly for binding and granulation to keep the particles loose, prevent them from absorbing moisture and caking, and make them easier to use.
It is especially important to note that since chicken powder itself contains a certain amount of salt, if you use it when cooking or making soup, the amount of salt used must be reduced accordingly. It's a good idea to add half the salt first, then add the chicken powder, and taste to see if the saltiness is appropriate. If it's not salty enough, you can consider adding a little more salt. If the saltiness is already right, adding a large spoonful of chicken powder might not be healthy for people who need to control their salt intake.
Therefore, experts recommend that both MSG and chicken powder should be used in strictly controlled amounts. The amount added to each dish should not exceed 0.5 grams, and the daily intake per person should not exceed 6 grams. Moreover, they should not be added too early. Generally, add chicken powder within ten seconds before turning off the heat. This lowers the temperature in the wok and reduces the risk.