Post: Give MSG the correct name

Name msg
Cloud unintentional posting on 17:48:43
The idea of "bad MSG, we all eat chicken" is becoming more and more intense. There is no problem with "Changing chicken essence", but it is too embarrassing to add "harmful" labels to MSG. In fact, authoritative international health and food institutions all consider MSG safe. What's more ironic is that the main ingredient of chicken essence is MSG.
Rumor: I heard that MSG is too bad to eat, so our family does not eat MSG at all. We use chicken and mushroom for cooking!
Truth: MSG has many dangers in urban legends. These "harms" are also different in different legend versions. Many people "believe" MSG is harmful. In addition to these urban legends, the important reason is that it is "Chemical Industrial Products ". But this is not the case.
What is MSG?
One of the basic tastes that the human body can experience is "fresh ". Asian people have long used various soups as condiments to increase the "freshness" of food, such as chicken soup, bone soup, and kelp soup. In 1907, after the Japanese EVAPORATED a large amount of kelp soup, they got sodium glutamate and found it tastes like a fresh flavor in many foods. This is what we call MSG.
The initial MSG was obtained by hydrolysis of protein and purification. Modern industrial production is produced by fermentation of certain bacteria that are good at producing glutamate. The fermented raw materials can be made of starch, sugar beet, sugar cane and waste molasses, greatly reducing production costs. This process is similar to the production of wine, vinegar, soy sauce. "Chemical raw materials" are not used in the production process ". If you treat wine, vinegar and soy sauce as "Natural Products", MSG should also be a natural product. If fermentation and purification are industrial processes and are treated as "Chemical Products", liquor should at least be classified as "chemical products ".
Glutamate is one of the 20 amino acids that make up proteins and is widely used in organisms. However, the acid bound in the protein does not affect the taste. Only the free glutamate acid will present the state of glutamate, resulting in a "fresh" taste. Sodium Glutamate exists naturally in foods containing hydrolyzed proteins. For example, soy sauce is obtained by hydrolysis of protein. The content of sodium glutamate is about 1%, and the content of cheese is higher. Some hydrolyzed proteins, such as hydrolyzed protein powder or yeast extract, have a sodium glutamate content of up to 5%. There are also some vegetables and fruits that naturally contain sodium glutamate, such as grape juice, tomato sauce, and peas. Such a concentration is much higher than the minimum concentration required to produce "fresh flavor.
MSG on the market today is a highly purified fermentation product. Our national standards require sodium glutamate to be at least 80%, while high-purity MSG requires more than 99%.
MSG and "Chinese restaurant complications"
In 1968, the New England Journal of Medicine published an article Article Describes the strange experience of eating Chinese food. Generally, it is about 15 to 20 minutes after the Chinese food is started, and the neck begins to become numb and spreads to the arms and back, usually lasting about two hours. This article raises a worldwide panic about MSG, known as "Chinese restaurant complications ". Later, there were some studies on "Chinese restaurant complications", but they could not be confirmed. However, the story was widely spread based on the belief that "no evidence does not mean that there is no such thing", but no one cares about it.
MSG Security
There have been many studies on the security of MSG, and no harm has been found. Only a few animal experiments have found that, at a high dose, it is possible to produce neurotoxicity to a very sensitive mouse. However, the large dose needed is much higher than the amount that humans may use in their food, and no further study is available.
Both the FDA, the American Medical Association, the United Nations Food and Agriculture Organization, and the Joint Food Additives Expert Group (JECFA) of WHO and the European Commission Food Science Commission (EFSA) were evaluated and reviewed. JECFA and EFSA both believe that MSG has no security concerns, so there is "no restriction" on the use of food ". A report from the us fda recognizes that "an unknown proportion of people may respond to MSG", but they agree with JECFA's conclusion regarding MSG as a whole.
How about chicken or other excellent?
The name "chicken essence" is very successful, and then it is packed with the big hen, giving people the feeling that chicken essence is "chicken essence ". The sales of chicken essence also has the potential to replace MSG.
The main component of chicken essence is MSG, but MSG is a single sodium glutamate, and chicken essence is a composite seasoning, where the content of sodium glutamate is about 40%. In addition to MSG, chicken essence also contains starch (used to form granular particles), flavor increasing nucleotide (adding the taste of MSG), sugar, and other spices. Flavor increasing nucleotide can also produce flavor. After mixing with monosodium glutamate, the resulting flavor will greatly exceed the sum of the separate flavor of the two. This is the so-called "synergy ". Strictly speaking, there should also be some chicken ingredients, such as chicken powder and chicken oil, to produce the taste of chicken. However, because chicken ingredients are expensive, manufacturers may not need chicken ingredients at all to reduce costs. Therefore, whether the chicken extract you bought contains chicken ingredients depends entirely on the manufacturer, and the consumer basically cannot determine from the product.
MSG has a single component, which mainly adds "fresh" flavor to food. The composition of compound condiments such as chicken essence and mushroom essence is complex. In general, the flavor of flavor is more intense. No matter the essence, as long as it can produce "fresh flavor", it will contain MSG. However, after careful formulation, the compound flavor is more efficient to produce fresh flavor and can meet different specific needs.
Conclusion: rumors are cracked. The chemical component of MSG is sodium glutamate, which can produce "fresh flavor. In addition to the MSG produced by fermentation, monosodium glutamate is also widely used in a variety of foods. Scientists have worked hard for a long time and cannot confirm the rumor that "MSG will lead to XX. In JECFA, an international authority, and the regulatory systems of the United States and the European Union, the safety of MSG is not considered, and there are no restrictions on food use. Chicken and other Meat Flavors also contain a large amount of MSG.
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This article is copyrighted by guokr.com. For more information, see the source. For commercial use, contact the fruit shell network.