The new national standard for MSG will be officially implemented in December 2007. The new national standard requires that MSG products have no visible impurities and no odor. Add MSG, the content of sodium glutamate is not less than 97%, and the additive content must not exceed 3%. The standard will add new categories for MSG products and will increase the physical and chemical requirements for MSG and MSG.
It is reported that the standard by adding ingredients, the MSG products are divided into three categories: the general monosodium glutamate, salt MSG and MSG. Salted MSG is a homogeneous mixture of purified salt in sodium glutamate, while MSG is added to the sodium glutamate quantitatively. The freshness of the MSG should be higher than that before mixing. Sodium.
The main component of monosodium glutamate is sodium glutamate, which is one of the amino acids in brain tissue oxidative metabolism, and is important for improving and maintaining the function of the thalamus. In addition, it also has the effect of reducing ammonia levels in the blood. It can be used as a supplement to the central nervous system and cerebral cortex of mental patients, and it can also improve the intelligence of children with neurological deficits.
Under normal circumstances, the consumption of MSG per person per day should not exceed 6 grams, otherwise it may produce headaches, nausea, fever and other symptoms; excessive consumption of MSG may also lead to high blood sugar. Older people and patients with high blood pressure, nephritis, edema, etc. should be careful to eat.
Sodium glutamate chemically changes above 120°C and is slightly toxic.
Tip: There is a taboo to eat MSG
1. Alkaline foods: It is prone to chemical reactions with kelp, salmon, etc. It produces a disodium glutamate with a bad odor and loses its flavoring effect.
2. Sour flavor cuisine: MSG is not easy to dissolve in the case of acidic substances, the greater the acidity, the lower the solubility, adding MSG does not work.
3. Processing fillings: When MSG is added to the filling, no matter if it is steamed or boiled, the continuous high temperature will denature MSG and lose its flavor.
4. Fish, shrimp, and fresh vegetables: Especially fresh vegetables, mushrooms, chickens, and fish and shrimp produced in rivers and seas, have a certain umami taste, but MSG has poor taste.