So, what are the food additives for soy sauce? Generally, there are three categories of additives inside soy sauce, namely flavor enhancers, sweeteners and preservatives. The flavor enhancer of
soy sauce is used to adjust the original soy sauce taste, making the adjusted soy sauce taste more delicious, suitable for popular flavors, such as edible salt, sodium glutamate , 5'-flavored nucleotide disodium, 5'-intosine disodium, etc.
The sweetener of soy sauce is used to adjust the sweetness in the soy sauce raw liquid produced naturally, so as to increase the sweetness of soy sauce to a certain extent, and improve the taste of consumers. Generally, the sweeteners in soy sauce are sucralose and amphimi .
The preservative of soy sauce is used to prevent mold and bacterial pollution from soy sauce, making the quality of soy sauce worse and worse, and increasing the shelf life of soy sauce. Generally, the preservatives in soy sauce include sodium benzoate and potassium sorbate , etc.
The soy sauce ingredients list without additives are: water, soybean (GMO and non-GMO), wheat, edible salt (no iodine), white sugar, yeast extract, etc. Among them, edible salt and white sugar flavoring agents are essential products in daily life and are not included in the additives.
There are additives soy sauce ingredients list. In addition to the basic raw materials of soy sauce, water, soybeans, wheat, edible salt, white sugar and yeast extract, it also has sodium glutamate, disodium 5'-Channel nucleotide, disodium 5'-inosine disodium, sodium benzoate, potassium sorbate, sucralose, aceme and other substances.
At present, soy sauces on the market are unified in implementing the official food safety standards for food additive use standards, and can be found on GB2760-2014.
At present, no matter any soy sauce manufacturer, it strictly implements the official food hygiene and safety standards, which is the basic red line for producers. Any product that violates the official food hygiene and safety standards is an unqualified product and is prohibited from being sold on the market.
Whether it is exporting soy sauce or domestic sales soy sauce in the market, the official standards are implemented uniformly. As for whether it contains additive soy sauce or not, it is a qualified product produced by the manufacturer based on consumer needs.
These soy sauces containing additives and soy sauces without additives meet the official corresponding edible hygiene and safety standards and are not harmful to the human body. Please feel free to eat them.
At present, the actual sales price of additive-free soy sauce sold on the market is lower than that of additive-free soy sauce. Therefore, the production process of soy sauce without additives is simpler, with less additive raw materials and less labor costs, so the price of soy sauce without additives is relatively cheap. On the contrary, soy sauce with additives is relatively higher.
In daily life, soy sauce has become an indispensable seasoning in everyone's diet. It is recommended that you try not to overuse it and stop when you are in moderation. Because the soy sauce contains a lot of sodium elements, it is very harmful to human health.
Generally speaking, the amount of sodium per 15 ml of soy sauce without additives should be less than 1000 mg, and the amount of sodium in soy sauce with additives should be greater than 1000 mg.
A normal person consumes less than 5 grams of edible salt every day, that is, less than 5000 mg. Because soy sauce contains a lot of sodium, whether it is soy sauce without additives or soy sauce containing additives, it is harmful to people's health, so eating soy sauce in excess is not a healthy diet.
In short, the substances that are harmful to the human body in soy sauce are not additives, but large amounts of edible salt and sodium-containing substances.
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