The scientific name of monosodium glutamate is sodium glutamate. Don't think it is a chemical just because it has a chemical formula, and don't feel a headache just because its name is so long. It's actually quite simple. Glutamate is an amino acid and sodium is a salt. MSG is actually a combination of amino acids and sodium salts. To put it more simply, if you make soup, you are not cooking vegetables and tofu.
Soup, but a pot of chicken soup, you may have this experience-adding some salt to chicken soup will taste more delicious. This is because chicken is rich in glutamic acid, an amino acid. You put some sodium chloride in it, and you unconsciously make sodium glutamate, which is monosodium glutamate. Therefore, monosodium glutamate is neither a chemical substance, nor will it lose its hair after eating it, and it is rich in nutrition.
For a long time in the past, whether monosodium glutamate is good or bad for health has been the focus of debate. At an international food and food processing and packaging technology and equipment exhibition held in China, experts affirmed that monosodium glutamate is healthy and a kind of green food.
The appearance of monosodium glutamate has a history of 100 years. 186 1 year, a German professor first extracted glutamic acid and sodium glutamate from wheat gluten. Later, in 1908, Kyumi Ikeda of Japan separated monosodium glutamate from the juice boiled by kelp and put it on the market for the first time as an artificial seasoning. At present, foreign countries use sugar and honey as raw materials to produce monosodium glutamate, while China uses corn or rice to produce monosodium glutamate.
MSG is harmless to human body and rich in nutrition. So, how does it produce umami flavor?
It turns out that there is a special amino acid receptor in human taste organs. We know that monosodium glutamate is called sodium glutamate, which is an amino acid salt. When it is used in dishes and eaten by people, it will stimulate the amino acid receptors located on the taste buds of our tongue, making us feel delicious.
We all know that vegetables are rich in vitamins and very nutritious, but there are still many people who only like meat and don't like vegetables. Some people can't even eat meat, and after a long time, they will be anorexia and partial eclipse. Why? This is because meat is rich in glutamic acid and has a heavy taste, while vegetables are relatively light. So, who wants to eat tasteless vegetables after eating too much meat? Therefore, when cooking, a little monosodium glutamate can make vegetables taste better and make people more willing to eat, thus inhibiting the occurrence of anorexia and partial eclipse. China's medical nutrition believes that monosodium glutamate can stimulate appetite and enhance physical fitness, which is also the truth.
Because the smoke point of oil is 240℃, and sodium glutamate in monosodium glutamate will become sodium pyroglutamate at 220℃. Although sodium pyroglutamate is not toxic, it has no taste at all. Therefore, it is most appropriate to put monosodium glutamate in a smoke point far away from oil.
Since monosodium glutamate is harmless to people, is it harmless to put it in any amount? Are there any restrictions?
1987 In March, the Food Additives Committee of the Food and Agriculture Organization of the United Nations and WHO decided to cancel the restriction on the consumption of monosodium glutamate.
After collecting more than 9,000 kinds of documents and verifying the experimental data, the US Food and Drug Administration conducted a new animal experiment (FDA), and reached the conclusion that "according to the current dosage and use method, long-term consumption of monosodium glutamate has no obstacle to human body".
In fact, what we just said is not limited to human safety, which means that how much monosodium glutamate you eat will have no effect on your health. However, it also depends on the taste of food. The correct dose should be 0? 2%~0? 5%, the specific dosage depends on your taste. MSG is only used to add flavor to dishes, but it is unbearable to add too much flavor.
If you pay attention, when you buy monosodium glutamate, you will find a sign on the packaging bag: the content of sodium glutamate is not less than 99%, or 97%, 95%, 90% and 80%. So, what is the remaining 20% monosodium glutamate, such as 80% monosodium glutamate? It's sodium chloride, which is salt. Because some people are not used to the fresh taste of monosodium glutamate, and prefer to have a little salt, which is more delicious. Then, you should pay attention to these friends, because this kind of monosodium glutamate contains salt, so when you cook, you put monosodium glutamate, which is relatively less salt. In addition, because sodium chloride is easy to absorb moisture and form small pieces, attention should be paid to sealing monosodium glutamate when storing it at ordinary times and putting it in a ventilated and dry place.