Which soy sauce doesn t have sodium benzoate, and those soy sauce recipes don t contain sodium benzo

There are many soy sauce brands that do not have sodium benzoate, such as Xianshi soy sauce, Apo sauce heart soy sauce, Shinho Heran organic soy sauce, etc., none of these soy sauce brands use sodium benzoate as an additive.

The first one: The raw materials of Xianshi soy sauce are only well water, soybeans, wheat and salt. This soy sauce is a time-honored brand in Sichuan Province, and it is also a national intangible cultural heritage.

The good soy sauce that is really brewed with time is rich in sauce aroma, brown and red in color, and it hangs on the wall obviously, and the bean fragrance is overflowing. The second one: Apo sauce soy sauce, this Apo sauce sauce is also very recommended, its raw materials are also very simple: soybeans, water, wheat, and edible salt.

Here I want to explain why edible salt is added to these soy sauces, mainly to play a preservative role, because people have to ingest every day, so strictly speaking, it is not an additive. The third paragraph: Shinho Heran organic soy sauce This soy sauce is usually worth buying, its ingredients are water, organic defatted soybeans, organic wheat, edible salt, here we need to talk about it, this organic defatted soybean is actually soybean meal, relatively speaking, there is no high cost of soybeans, so it is also a lot more affordable, but its soy sauce quality is also trustworthy.

Organic soy sauce does not contain sodium benzoate and potassium sorbate. Organic soy sauce selects high-quality soybeans and wheat as the main raw materials, adopts the internationally advanced high-salt dilute fermentation method, and is naturally brewed, with a high protein solubility rate, so that it can produce enough alcohols and lipids, and then synthesize a large number of amino acids, carbohydrates and minerals that are beneficial to the human body. Organic soybeans and wheat are used as raw materials, and do not contain pesticides, fertilizers, hormones and other synthetic substances.

The whole production process strictly follows the processing, packaging, storage and transportation standards of organic food, and is brewed after six months, and has passed the certification of the Organic Food Development Center of the State Environmental Protection Administration.

Dear, I'm glad to answer for you: Those soy sauce recipes don't contain sodium benzoate Answer: Kiss 1

Light soy sauce color: Light soy sauce is light in color and reddish-brown in color. Taste:

Light soy sauce is used for general cooking, and it tastes salty. Uses: Light soy sauce is used to flavor Zheng, because of the light color, it is used more when making general stir-fried dishes or cold dishes.

Production of light soy sauce: Light soy sauce is a variety of soy sauce, with soybeans and flour as the main raw materials, artificially connected to the koji, and fermented by natural dew. Its products are ruddy in color, delicious and harmonious in taste, rich in soy flavor, clear and transparent, and unique in flavor.

2.Dark soy sauce color: Dark soy sauce is caramel colored, very dark, tan and shiny.

Taste: When the soy sauce is eaten in the mouth, it has a delicious and slightly sweet taste. Usage:

It is generally used to color food. For example, it is better to use it when making dishes that need to be colored, such as teriyaki. The making of dark soy sauce:

Dark soy sauce is based on light soy sauce, caramel color is added to make dark soy sauce pants sail oil through a special process. Thank you for your patience. The above is my full reply, if you are satisfied with my service, please give a thumbs up, and I wish you all the best!

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The so-called sodium benzoate, in fact, is what we often call a "preservative".

Because of the particularity of soy sauce as a seasoning for grain brewing, it is more likely to spoil than other foods. In order to extend the shelf life of soy sauce, merchants will add sodium benzoate to soy sauce.

It is precisely because of the particularity of the identity of sodium benzoate as a "preservative" that many people can't help but panic and worry after learning about the added ingredients in soy sauce, fearing that eating too much soy sauce will lead to an increased risk of cancer.

First of all, "preservative" does not mean that it is poisonous.

According to the standard, the acute toxic ingestion of sodium benzoate can be completely degraded by the human body as long as it is below, and the hidden danger of poisoning may occur only after the person ingests more than 30g of sodium benzoate at one time.

For example, it is equivalent to drinking dozens of bottles of soy sauce in one go, which is obviously unrealistic.

Secondly, the carcinogenicity of sodium benzoate has not been proven.

Reading through the research data on sodium benzoate, there is only one article related to cancer theory that is suspected to significantly increase DNA damage, and the researchers did not point out that sodium benzoate is carcinogenic.

Not only that, the addition of sodium benzoate in soy sauce is subject to strict food management and conditioning restrictions, and it will not cause harm to our health under the premise of legal and compliant production.

But then again, the use of additives is becoming more and more strict, and food production is becoming more and more transparent, which is indeed a good thing.

Compared with the big brand products that are worried about legal compliance, some small workshops that do not meet the standards are the "culprits" that may cause harm to the human body with additives.

It can only be said that it can contain a prescribed dose of sodium benzoate. Sodium benzoate is used as a food preservative and can be used within a certain dosage range. Some soy sauces, according to the process requirements, will have a small amount of soy sauce will be added sodium benzoate, but not in the soy sauce without adding Bibi additives.

All added ingredients will be listed in the ingredient list, and consumers can consult the ingredient list for information.

The purpose of adding food preservatives is to improve food quality, extend shelf life, facilitate processing and preserve nutrients. As long as sodium benzoate is added in accordance with the range of varieties and the amount of use stipulated by the state, it is permissible and safe to have hand and limb deficiency.

There are some deficiencies in China's food additives legal provisions, and consumers should demonstrate in a responsible and scientific manner. However, we should not misinterpret food preservatives and mislead the public by imagining them out of thin air, causing the public to lose confidence in the starvation of modern food workers and even cause panic.

Dear, I'm glad to answer for you [Looking forward to the sail Li cha] A: Why does the country allow the production of sodium benzoate soy sauce sodium benzoate, also known as sodium benzoate, is a white crystalline or skin powder, which is currently widely used in various food and beverages. Sodium benzoate is the sodium salt of benzoic acid and is much more soluble than benzoic acid.

Sodium benzoate is easily soluble in water, and the maximum amount of sodium benzoate is 0·2% for fruit juice, fruit wine, soft drink, and sparkling wine, and the general amount is 0·1%. Sodium benzoate has an inhibitory and killing effect on microorganisms in liquids with low pH value, and is almost ineffective when pH 5·5 or more. The use of a preservative should be effective for the use of:

The specificity of sterilization and antiseptic, the harm to the human body to make full experiments, demonstrations, and even comprehensive consideration of the difficulty and market. It is not a casual disturber who can approve its use. So far, there have been no major problems in food and beverages using sodium benzoate as a preservative.

Therefore, as long as it is a preservative approved by the state, the number of additives is strictly implemented when it is used, and there is no health problem.