As a must-have condiment in the kitchen, the price difference of soy sauce is staggering. It ranges from a few yuan to hundreds of yuan. What are the reasons behind it? The quality of raw materials, production process, amino acid nitrogen content and types of additives together constitute the value code of this condiment.
1. The battle of raw materials: the competition between organic and non-organic
High-priced soy sauce often uses non-GMO organic soybeans and wheat. Such raw materials must strictly follow the standards of no pesticides and no fertilizers during the planting process. They have high protein content and pure flavor, but the cost is far higher than ordinary raw materials. Low-priced soy sauce mostly uses lower-cost non-organic or genetically modified raw materials. Although it can reduce production costs, it may cause the fermented soy sauce to have a rough taste and mixed aftertaste due to uneven oil content or more impurities.
2. Process cost: the difference made by time
Traditional soy sauce relies on high-salt dilute fermentation technology, which requires months or even years of natural fermentation. During the process, soybean protein gradually decomposes into amino acids to form a mellow complex umami taste, but the time and labor costs are high. Modern industrial production uses low-salt solid-state fermentation or preparation technology, which greatly shortens the cycle by constant temperature and humidity control. Although the efficiency is improved, it needs to rely on caramel coloring, thickeners, etc. to make up for the thin flavor. The simplicity of the process is directly reflected in the price gap.
3. Amino acid nitrogen: the game between true umami and false umami
Amino acid nitrogen is a key indicator for measuring the umami taste of soy sauce. The higher its content usually means more complete fermentation. However, some low-priced soy sauces are added with sodium glutamate (MSG) or vegetable protein hydrolysate (HVP). Although vegetable protein hydrolysate contains amino acids and other ingredients, it can increase the detection value in the short term. This type of “artificial umami” has a single taste stimulation, and its amino acid composition may not be as rich and balanced as the amino acids in traditional brewed soy sauce. Brewed soy sauce can produce more complex flavor substances and nutrients through microbial fermentation, and the addition of vegetable protein hydrolysate may dilute these nutrients.
Moreover, during the production process of HVP, especially when hydrochloric acid is used for hydrolysis, the fat impurities in the raw materials may react with hydrochloric acid to form chloropropane compounds, such as 3-chloropropanediol. These substances have acute and chronic toxicity, are harmful to the liver, kidneys, nervous system, blood circulation system, etc., and may also cause cancer. Although national standards have strict limits on the content of harmful substances such as chloropropanol in plant protein hydrolysates, in actual production, some companies may exceed the standard for harmful substances due to lax process control or imperfect testing methods.
Consumer choice: a balance between rationality and health
Faced with soy sauce with a wide price gap, consumers can see the essence through the label.
Look at the grade: amino acid nitrogen content ≥ 0.8g/100ml is special grade, and the quality decreases gradually.
Identify the process: “high-salt dilute fermentation” is better than “preparation” or “blending”.
Read the ingredients: the simpler the ingredient list, the less additive intervention.
The price difference of soy sauce is essentially a game between time, raw materials and health. Low prices may save immediate expenses, but the value of long-term dietary health is far from what the price tag can measure.
Contact
Beijing Shipuller Co., Ltd.
Email: sherry@henin.cn
Web: https://www.yumartfood.com/
Post time: May-17-2025