Side effects of chicken essence

This post was last edited by zxh6267 on 2009-9-21 at 17:56. I never use monosodium glutamate or chicken flavoring when cooking at home; I’ve heard that these substances can produce cancer-causing agents, but I’m not sure exactly why. I’d like to find out more about it as well.

The components of monosodium glutamate and chicken flavor enhancers: Monosodium glutamate is a sodium salt of glutamic acid; it is a substance that confers umami flavor. Its scientific name is monosodium glutamate, and it is also known as MSG. It also contains small amounts of table salt, water, fat, sugar, iron, phosphorus, and other substances. Monosodium glutamate is a flavoring agent used in cooking. It is a powdered or crystalline seasoning obtained through hydrolysis of protein-rich materials such as wheat and soybeans, or via fermentation using starch as a raw material; it can also be produced through chemical synthesis using materials like beetroot and honey. Monosodium glutamate is highly soluble in water, has hygroscopic properties, and possesses an extremely delicious flavor; it retains its umami taste even when dissolved in 3000 times its volume of water. Its optimal dissolution temperature is between 70°C and 90°C. Monosodium glutamate remains stable under normal cooking conditions, but when exposed to high temperatures for long periods of time, it tends to turn into pyroglutamic acid sodium, which loses its umami flavor and is slightly toxic ； In alkaline or strongly acidic solutions, it precipitates or is difficult to dissolve, and its umami flavor is either weak or even disappears. It is a household seasoning that can increase people’s appetite while also providing some nutrition. Chicken essence, on the other hand, is a compound seasoning; its main component is monosodium glutamate accounting for 40% of its composition, to which flavor enhancers, salt, sugar, chicken powder, spices, and chicken-flavored essences are added in the manufacturing process, and it also contains various amino acids. It is a compound seasoning primarily made from sodium glutamate, disodium guanylate, edible salt, chicken, chicken bone powder or concentrated extracts as basic ingredients, with flavorings (or without) and binders added, and is produced through mixing, granulation, and drying. Chicken flavoring can be further divided into powder form, granular form, and lump form, with the granular form being the most common. Monosodium glutamate and chicken flavor enhancers each have their own characteristics; monosodium glutamate can supply amino acids to the body, which helps to enhance and maintain brain function. Due to its excellent umami flavor, it can increase people’s appetite. Monosodium glutamate helps improve the body’s ability to digest food. Furthermore, monosodium glutamate, the main component of MSG, also has therapeutic effects on conditions such as chronic hepatitis, hepatic coma, neurasthenia, epilepsy, and acid deficiency in the stomach. Chicken essence has the following characteristics: it is produced by combining chicken and eggs, thus possessing both the umami flavor of chicken and its aroma ； Its chemical composition consists of nucleotides combined with monosodium glutamate, and it boasts excellent freshness, achieving a two-in-one effect of enhancing flavor ； Compared to monosodium glutamate, its freshness is 1.5 to 2 times higher, making it a healthier food with higher nutritional value. Reports suggest that in Shanghai and the surrounding coastal areas, the sales volume of chicken flavoring has reached levels comparable to those of monosodium glutamate. The ability of chicken flavoring to stand out among numerous seasonings in a short period of time is closely linked to its properties of preserving freshness, enhancing taste, and imparting a chicken-like aroma. In addition, it also has advantages such as high-temperature resistance, no flavor transfer, and no dryness after consumption. These are unmatched by any other seasonings. Monosodium glutamate and chicken flavoring should be used in moderation. Monosodium glutamate is a seasoning used to enhance flavor; it can be employed in stir-frying, making fillings, dressing salads, and preparing soups. However, if the usage rules are not followed, not only will the desired flavoring effect not be achieved, but side effects may also occur. Therefore, when using monosodium glutamate in cooking, it is important to note the following: 1. Do not add it to a pot that is boiling hot; instead, add it just before the dish is ready to be served. Because monosodium glutamate turns into pyroglutamic acid at temperatures above 120°C, it is harmful to the human body after consumption and difficult to eliminate from the body. 2. Monosodium glutamate should not be added to acidic foods, such as sweet and sour fish or sweet and sour pork tenderloin. Monosodium glutamate is alkaline, and adding it to acidic foods triggers a chemical reaction that alters the flavor of the dish. 3. Monosodium glutamate should not be used in raw materials that are alkaline, as it reacts with alkalis to form disodium glutamate, which produces an ammonia-like odor and reduces the umami flavor, or even eliminates it altogether. 4. Pay attention to the level of saltiness. If it’s too salty, the umami flavor of monosodium glutamate may not be noticeable. A ratio of 3:1 or 4:1 between salt and monosodium glutamate will result in a mellow and gentle taste; when using it in cold dishes, it’s best to dissolve it first before adding it. Since the dissolution temperature of monosodium glutamate is 85°C, it is difficult for it to decompose below this temperature. 5. There is no need to add monosodium glutamate to dishes made from broth, chicken, eggs, or seafood. 6. Pregnant women and infants should avoid consuming monosodium glutamate, as it may cause fetal defects ； The elderly and children should also avoid eating too much. People with high blood pressure may see their blood pressure rise if they consume too much monosodium glutamate. Therefore, patients with high blood pressure should not only limit their salt intake but also strictly control their consumption of monosodium glutamate. From a health perspective, chicken flavoring is non-toxic and harmless to the human body. When used in cooking, the conditions under which it can be utilized are much more flexible compared to monosodium glutamate. Chicken flavoring can be used in any situation where monosodium glutamate is used; adding an appropriate amount to dishes, soups, and pasta enhances their flavor significantly. Especially when added to soups or hot pots, its aroma and taste complement each other, greatly stimulating appetite. However, when cooking, adding too much chicken flavoring will ruin the dish’s original taste and affect its flavor profile. When using chicken flavoring, the following points should also be taken into account: 1. Chicken flavoring contains about 10% salt, so salt should be added in moderation to the food before incorporating the chicken flavoring. 2. Chicken essence contains nucleotides, and its metabolic product is uric acid; therefore, people suffering from gout should reduce their intake of it to an appropriate level ； 3. Chicken flavor enhancer has poorer solubility than monosodium glutamate; when used in soups, it should be dissolved first before use, as this is necessary for it to be better detected by taste cells ； 4. Chicken essence contains salt and is highly hygroscopic; it is necessary to keep it sealed after use, otherwise the nutrient-rich chicken essence will develop a large number of microorganisms, thereby contaminating the food. Monosodium glutamate and chicken flavoring: the former is a seasoning that contains only the single amino acid monosodium glutamate, while the latter is a seasoning derived from chicken and containing a mixture of various amino acids. Both can generally be consumed without concern. However, the principle to keep in mind is not to overeat, as while enjoying delicious food, one must not neglect health. This post was last edited by hwqckr on 2009-1-9 17:18 ] This post was last edited by hwqckr on 2009-1-9 17:19 ]

Consume fewer chemical-based products; chicken bone soup is the best choice. Actually, the umami flavor of broths made from animal bones is quite good!

I thought it was from Bai Lan’s brand: lol

Actually, it’s fine to have fewer of these things. At the same time, pay attention to the method of use: it is best to add regular monosodium glutamate or chicken flavoring after the food is cooked and the heat is turned off. Never add it while stir-frying at high temperatures, as this can cause spoilage and the formation of substances harmful to the human body. In fact, Shuangqiao monosodium glutamate is also good quality, so everyone should buy more of it. Haha.

Thank you to the poster on floor 3; after reading it, I gained an additional understanding of common life knowledge! :)

Sodium glutamate is a commonly used nerve depressant; consuming too much of it can make one’s mind sluggish.

Consuming monosodium glutamate or chicken flavoring can produce some substances that have anticancer properties; it is better to consume them in small amounts or not at all

It seems there’s no evidence suggesting it’s carcinogenic, but I eat it very rarely!

[In fact, when used in the proper way, chicken essence can be very beneficial to health; generally, when cooking, it should be added after the temperature drops to 70–80°C, and then stirred for a while.]