Parameters About TSY Soy Sauce Powder

Color	Reddish brown
Flavor	Salty and Fresh Good Taste, Strong Soy Sauce Flavor
Brief Description	It is a soy sauce flavoring powder from China is a made of brewing soy sauce, maltodextrin, edible salt and other raw materials through ingredients, sterilization, spray drying. which is with natural fermented directly with strong and pure natural flavor of preserved beans. It is dark Caramel color with has deep rich flavor with long lasting taste.
Ingredient	Soy Sauce, Sugar, Water, Salt, Maltodextrin
Usage	Commonly used as raw materials for foods production or for making soy sauce products with different flavors in sauce factories.
Nutrition information	Energy 267KJ/63KCAL, Protein 3.2g, Total Fat 0g, Carbohydrate 12.5g, Sodium 3950mg.
Shelf Life	1 years
Storage	Store in a cool dry place.
Delivery Time	15-20days
Certificate	HACCP, BRC, IFS, HALAL, KOSHER, ISO

The production process of soy sauce powder

The production process of soy sauce powder involves a dehydration method to convert liquid soy sauce into a powdered form. Here's a simplified overview:

1. Liquid Soy Sauce Production: Initially, traditional liquid soy sauce is produced through the fermentation process mentioned earlier.

2. Spray Drying or Drum Drying: The liquid soy sauce is then transformed into powder using dehydration methods like spray drying or drum drying.

- Spray Drying: The liquid soy sauce is sprayed into a chamber with hot air. The water content evaporates, leaving behind small dried particles that are collected.

- Drum Drying: In this method, the liquid soy sauce is spread thinly on the surface of a heated drum. As the drum rotates, the heat removes the moisture, and a dried film is scraped off and pulverized into powder.

3. Milling and Grinding: The dried soy sauce is often milled or ground to achieve the desired particle size, creating a fine powder suitable for various culinary applications.

4. Packaging: The soy sauce powder is then packaged into containers, sachets, or bulk quantities for distribution and use.

The advantage of soy sauce powder lies in its extended shelf life, convenience in storage and transportation, and versatility in applications compared to liquid soy sauce. The dehydration process retains the characteristic flavor of soy sauce in a concentrated, dry form.

Uses of TSY Soy Sauce Powder in food industry

Soy sauce powder finds diverse applications in the food industry, contributing its distinct flavor to various products. Here are some common uses:

1. Seasoning Blends: Incorporated into dry seasoning mixes for meats, vegetables, and snacks to provide a savory and umami flavor.

2. Marinades: Used as a key ingredient in dry marinade blends for meats, adding depth and richness to the marinating process.

3. Instant Noodles and Soups: Included in flavor packets for instant noodles and soups, enhancing taste and convenience.

4. Snack Seasoning: Applied to snack products like chips, crackers, or popcorn to create unique and flavorful snacks.

5. Processed Meats: Used in the production of processed meats such as sausages and jerky to impart a savory taste.

6. Bakery Products: Added to dry mixes for bread, crackers, and other baked goods to introduce a hint of soy sauce flavor.

7. Sauces and Condiments: Incorporated into powdered sauce mixes and condiments to provide a concentrated soy sauce taste.

8. Ready-to-Eat Meals: Included in the formulation of seasoning blends for ready-to-eat or instant meals, offering a quick and consistent soy sauce flavor.

9. Flavor Enhancer: Used as a flavor enhancer in various food products, contributing umami notes to enhance overall taste profiles.

10. Asian Cuisine Preparations: Applied in the production of Asian-inspired dishes, sauces, and seasonings to maintain an authentic soy sauce flavor.

Q: Sometimes white crystals or sediment appear at the mouth of the soy sauce bottle. Does it mean it has gone bad?

A: Please rest assured that this is usually amino acid salt crystallization, a natural phenomenon where the abundant amino acids in soy sauce precipitate at low temperatures or high concentrations. It is one of the signs of pure grain brewing and is harmless to the human body, allowing for normal consumption. Shake well until well combined.

Q: How long is the shelf life of TSY soy sauce?

A: The shelf life of unopened TSY soy sauce is generally 24 months. For the exact date, please refer to the product bottle. After opening, it is recommended to use it up within 3 months to achieve the best flavor.

Q: Why is your soy sauce more expensive than some common brands?

A: The value of TSY lies in its core quality. We insist

Full-term fermentation: It follows the long cycle of traditional brewing rather than rapid chemical hydrolysis.

High-quality raw materials: Carefully selected non-GMO beans, wheat and non-iodized salt.

Process cost: Higher costs are invested to ensure pure flavor and natural health. Every drop you taste is the pure flavor brought by time and craftsmanship.

Q: Is low-salt soy sauce really healthier? Will the taste become milder if the saltiness is reduced?

A: TSY low-salt soy sauce, through advanced technology, reduces sodium content while striving to retain the original umami flavor of soy sauce. It is an excellent choice for people who care about a healthy diet, such as those with a low-sodium need. Although the saltiness has decreased, the umami flavor remains prominent, making it very suitable for cold dishes and dipping.

Q: Can pregnant women/children consume TSY soy sauce?

A: Our soy sauce is made from natural ingredients and pregnant women can consume it in moderation. For children, it is recommended to choose our low-salt series and pay attention to controlling the intake to cultivate their habit of light taste. Before adding any seasonings, please consult a doctor for professional advice.