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Soy Sauce

Soy sauce is a fermented liquid condiment made from soybeans, wheat, salt, and other ingredients.
It is widely used in Asian cuisines to add a savory, umami flavor to dishes.
Soy sauce is produced through a complex fermentation process that can involve various microorganisms, enzyme reactions, and aging.
The flavor and aroma of soy sauce can vary depending on the specific ingredients, fermentation methods, and aging process used.
Soy sauce is a versitile ingredient that is commonly used in cooking, as a condiment, and in the production of other food products.
It is an important component of many traditional Asian dishes and has gained global popularity in recent decades.

Most cited protocols related to «Soy Sauce»

Seasonal Dietary Intake Assessment Protocol

The subjects provided 7-day dietary records (DR) in 4 seasons (a total of 28 days): spring (May), summer (August), autumn (November) and winter (February). In Mito the PHC area, the study was launched in the spring of 1996, Half of the subjects from Chuo-higashi (n=32) joined the study in the summer of 1996, and the other half (n=44) in the winter of 1997. In other areas, the study began in winter of 1997.
Weighed DRs were collected over 7 consecutive days in each of the 4 seasons. Dietitians from the PHC, the cities or towns in each area instructed the subjects to weigh all foods and beverages using the measuring spoons, cups and an electronic scale provided, and to record them in a booklet especially designed for the purpose. The subjects gave detailed descriptions of each food, the method of preparation and names of the recipes. The dietitians checked the records at subjects' homes at least once during the survey.
At the end of each season, the dietitians from the PHC reviewed the records in a standardized way, and coded all the foods recorded according to the Standardized Tables of Food Composition, 4th edition,⁵ If codes were not available for certain local foods, the dietitians substituted the food considered to be most similar by asking subjects for details on the food. When ingredients were not obtained for any already prepared recipes, the standard recipes developed by the authors were used.
Nutrient and food calculation was done by the method used in the Cohort I validation study.^{6 (link)} The mean daily intake of energy and 16 nutrients was calculated from the records using the Standardized Tables of Food Composition, 4th edition.⁵ For cholesterol, and additional nutrients and compounds such as fatty acids (saturated, monounsaturated, n-3 polyunsaturated, n-6 polyunsaturated)^{7 (link)}, dietary fiber (water-soluble, -insoluble),^{8 (link)} selenium^{9 (link)} and carotenoids (alpha-carotene, beta-carotene, lycopene),^{10 (link)} the original food composition tables were developed by filling in the missing values for the Japanese composition tables. For isoflavones (daidzein and genistein), the values in the specially developed food composition table for isoflavones in Japanese foods were used.^{11 (link)}^,^{12 (link)}Additional information about the diet, the standard portions/units for rice and green tea, and brand names for usually used cooking oil, sugar, soy sauce and miso (fermented soybeans) were reported. The frequency of eating out and dietary supplement use for the week was also recorded. Name, age, sex and occupation of all members in the family, self-reported physical activity level, and the number of steps counted by pedometer for one arbitrary day in each season were reported for information on demographic status and physical activity.

Ishihara J., Sobue T., Yamamoto S., Yoshimi I., Sasaki S., Kobayashi M., Takahashi T., Iitoi Y., Akabane M, & Tsugane S. (2007). Validity and Reproducibility of a Self-administered Food Frequency Questionnaire in the JPHC Study Cohort II: Study Design, Participant Profile and Results in Comparison with Cohort I. Journal of Epidemiology, 13(1 Suppl), S134-S147.

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Publication 2003

alpha-carotene beta Carotene Beverages Carbohydrates Carotenoids Cholesterol daidzein Diet Dietary Fiber Dietary Supplements Dietitian Fatty Acids Food Genistein Green Tea Isoflavones Japanese Lycopene Miso Mitomycin Nutrients Oryza sativa Soybeans Soy Sauce

Gluten Intake and Coronary Heart Disease Risk

In both cohorts, diet was assessed in 1986, 1990, 1994, 1998, 2002, 2006, and 2010. For each food item, participants were asked about the frequency with which they consumed a commonly used portion size for each food over the previous year; available responses ranged from never or less than once a month to six or more times a day. We calculated nutrients by using the Harvard T. H. Chan School of Public Health nutrient database, which was updated every two to four years during the period of food frequency questionnaire distribution.19 We used year specific nutrient tables for ingredient level foods. Previous validation studies have shown that the derivation of nutrient values correlates highly with nutrient intake as measured by one week food diaries in women and men.20 (link)
21 (link)
For each of these two cohorts, we derived the quantity of gluten consumed. We calculated the quantity of gluten on the basis of the protein content of wheat, rye, and barley based on recipe ingredient lists from product labels provided by manufacturers or cookbooks in the case of home prepared items. Previous studies have used conversion factors of 75% or 80% when calculating the proportion of protein content that comprises gluten; we used the more conservative estimate of 75%.22 (link)
23 (link)
24 (link) Although gluten’s proportion of total protein may be more variable for rye and barley than for wheat,25 (link) we used the same conversion factor for all three grains, consistent with previous studies.22 (link)
23 (link) Although trace amounts of gluten can be present in oats and in condiments (for example, soy sauce), we did not calculate gluten on the basis of these items as the quantity of gluten is much lower than that in cereals and grains and the contribution to total gluten intake would be negligible.26 (link)
In 1986 the five largest contributors to gluten in both cohorts were dark bread, pasta, cold cereal, white bread, and pizza (supplementary table A). Previous validation studies within these cohorts found that the Pearson correlation coefficients between the number of servings of these items reported on food frequency questionnaires and that reported on seven day dietary records ranged from 0.35 (pasta) to 0.79 (cold cereal) for women and from 0.37 (dark bread) to 0.86 (cold cereal) for men.27 (link)
28 (link) A separate validation study of this food frequency questionnaire found that this method of measuring vegetable (that is, plant based) protein intake, of which gluten is the major contributor, correlated highly with that measured in seven day dietary records (Spearman correlation coefficient 0.66).29
We divided cohort participants into fifths of estimated gluten consumption, according to energy adjusted grams of gluten per day. We obtained energy adjusted values by regression using the residual method, as described previously.30 (link) To quantify long term dietary habits, we used cumulative averages through the questionnaires preceding the diagnosis of coronary heart disease, death, or the end of follow-up.31 (link) For example, we calculated cumulative average estimated gluten intake in 1994 by averaging the daily consumption of gluten reported in 1986, 1990, and 1994. We treated cumulative average estimated gluten intake as a time varying covariate. For participants with missing dietary data, we used the most recent previous dietary response on record. Because the development of a significant illness may cause a major change in dietary habits, and so as to reduce the possibility of reverse causality, we suspended updating dietary response data for participants who developed diabetes, cardiovascular disease (including stroke, angioplasty, or coronary artery bypass graft surgery), or cancer. For such patients, the cumulative average dietary gluten value before the development of this diagnosis was carried forward until the end of follow-up.32 (link)
The primary outcome of incident coronary heart disease consisted of a composite outcome of non-fatal myocardial infarction or fatal myocardial infarction. For all participants who recorded such a diagnosis, we requested and reviewed medical records. We classified myocardial infarctions meeting World Health Organization criteria, which require typical symptoms plus either diagnostic electrocardiographic findings or elevated cardiac enzyme concentrations, as definite, and we considered myocardial infarctions requiring hospital admission and corroborated by phone interview or letter only as probable. Deaths were identified from state vital records and the National Death Index or reported by participants’ next of kin. We classified coronary heart disease deaths by examining autopsy reports, hospital records, or death certificates. Fatal coronary heart disease was confirmed via medical records or autopsy reports or if coronary heart disease was listed as the cause of death on the death certificate and there was previous evidence of coronary heart disease in the medical records. We designated as probable those cases in which coronary heart disease was the underlying cause on the death certificate but no previous knowledge of coronary heart disease was indicated and medical records concerning the death were unavailable. We considered definite and probable myocardial infarction together as our primary outcome, as we have previously found that results were similar when probable cases were excluded.33 (link)

Lebwohl B., Cao Y., Zong G., Hu F.B., Green P.H., Neugut A.I., Rimm E.B., Sampson L., Dougherty L.W., Giovannucci E., Willett W.C., Sun Q, & Chan A.T. (2017). Long term gluten consumption in adults without celiac disease and risk of coronary heart disease: prospective cohort study. The BMJ, 357, j1892.

Publication 2017

Angioplasty Autopsy Bread Cardiovascular Diseases Cereals Cerebrovascular Accident Common Cold Condiments Coronary Artery Bypass Surgery Diabetes Mellitus Diagnosis Diet Electrocardiography Enzymes Fatal Outcome Food Food Ingredients Gluten Heart Heart Disease, Coronary Heart Diseases Hordeum vulgare Malignant Neoplasms Myocardial Infarction Nutrient Intake Nutrients Oats Pastes Patients Plants Proteins Protein S Soy Sauce Triticum aestivum Vegetables Woman

Dietary Intake Quantification Protocol

Intakes of rice and miso from miso-soup were calculated from bowl size, frequency, and the number of bowls consumed per day. Standard bowl sizes were 140 grams for rice and 150 grams for miso-soup for both sexes. The portion of rice for a small bowl and a large bowl was 110 and 170 grams, respectively. In the category of rice, rice boiled with cooking water was used for food and nutrient computations, while for miso-soup, miso and cooking water were used. Cooking water was not considered in other food computations.
For alcohol (ethanol), the following ethanol content was used for the calculation: 180 ml sake, 23 grams of ethanol; 180 ml shochu and awamori, 36 grams of ethanol; 30 ml whisky or brandy, 10 grams of ethanol; 60 ml wine, 6 grams of ethanol; and 633 ml beer, 6 grams of ethanol.
For the computation of the total dietary intake covering all but the third section dealing with the use of vitamin supplements, we developed a composition table for 147 foods and beverages from food items and supplemental questions on the FFQ (Table 1). The composition values of 147 foods were multiplied by the frequencies and the relative portion sizes for the food items from the FFQ. For 18 beverages without unit volume questions, the standard unit was used for the computation. The coefficients for the categories of relative portion sizes were 0.5 for small, 1.0 for medium, and 1.5 for large. For frequencies, the median frequency was used, for example, 2.5 times per day instead of 2-3 times per day. For the most extreme category, slightly smaller and larger values were used than the limit for the lowest and highest categories, respectively (e.g., 8 times/week for 7 times/week). Sugar and milk intakes for tea and coffee were calculated from tea and coffee intake. Of the 147 foods in the composition table, the weighted mean was used for 16 which consisted of 2 or more foods (e.g., salted fish, salmon and trout, other oranges) (Table 1). The weighting ratios for the composition of those foods were obtained from the DR data in this validation study, although values rounded off to 60% and 40% for food A and B, respectively, were used because of the limited value of the data.
The significant seasonal variation reported for the intake of some nutrients such as vitamin C, is probably due to the seasonal variation in fruits and vegetables.³ For those foods, subjects were asked in the FFQ to report the consumption at the time of year when each food was most available. Seasonal coefficients were used to calculate the average yearly intake of such foods. The coefficients were determined based on the intake reported by the dietary records by season. Area was not considered in this computation. The equation may be stated:
Where SCi is the seasonal coefficient of food_i, X_i,ave is the mean intake of the study subjects for the whole year average estimated from a 28-day (4 season) DR, and X_i,max is the mean intake of the population for the intake in a 7-day (1 season) DR of the season with the highest consumption. Table 1 indicates the SCi for each food.
The salt intake from cooking salt and salty seasonings such as soy sauce was estimated from the cooking methods most frequently used for meats, fish, and vegetables, the use of table salt and soy sauce, and the intakes of meats, fish, and vegetables. Intake of cooking oil and salt was estimated by the method used in the dietary history: the amounts of cooking oil and salt for 5 cooking methods (raw, stewed, grilled, deep-fried, stir-fried, and other) were estimated for 3 food groups (meats, fish, and vegetables), and multiplied by the individual intake of each food group according to the cooking methods most frequently used by the individual.^{4 (link)} All supplement use and some nutrition-fortified beverages were excluded from the computations in this study because their composition tables were not available.
The intakes of 16 nutrients for each food were calculated using the food composition table developed for the FFQ based on the Standard Tables of Food Composition in Japan, the 4th revised edition.⁵ Since the food composition table for cholesterol has numerous missing values,⁶ we developed a composition table for cholesterol substituting methods used for the development of the fatty acid food composition table.^{7 (link)}

Sasaki S., Kobayashi M., Ishihara J, & Tsugane S. (2007). Self-administered Food Frequency Questionnaire Used in the 5-year Follow-up Survey of the JPHC Study: Questionnaire Structure, Computation Algorithms, and Area-based Mean Intake. Journal of Epidemiology, 13(1 Suppl), S13-S22.

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Publication 2003

Ascorbic Acid Beer Beverages Carbohydrates Cholesterol Coffee Diet Dietary Supplements Eating Ethanol Fatty Acids Fishes Food Fruit Meat Milk, Cow's Miso Nutrient Intake Nutrients Oryza sativa Salmon Sodium Chloride, Dietary Soy Sauce Trout Vegetables Vitamins Wine

Dietary Intake Assessment: DHQ and BDHQ

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Publication 2017

Adult Beverages Bread Cereals Diet Dietary Supplements Eating Eggs Fatty Acids Fluorescent in Situ Hybridization Food Japanese Meat Miso Nutrients Oryza sativa Pregnant Women Soy Sauce Staple, Surgical Vegetables Vitamins Wheat Woman

Estimating Dietary Sodium Intake Sources

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Publication 2010

baking powder Beef Beverages Bicarbonate, Sodium Brassica napus Butter Cabbage Carbohydrates Chickens Condiments Diet Dietary Supplements Fast Foods Fishes Flour Food Food, Processed Food Ingredients Fruit Japanese Meat Mental Recall Micronutrient Intake Milk, Cow's Miso Mustard Nutrient Intake Pastes Potato Seafood Snacks Sodium sodium carbonate Sodium Chloride Sodium Glutamate Soybeans Soy Sauce Vegetables

Most recents protocols related to «Soy Sauce»

Food Safety Analytics in Chinese MSMEs

The survey data were collected from the food industry in Shanghai, China. The sample included food producers, food processors, wholesalers, retailers, and restaurants. We chose Chinese food companies because of their unique characteristics, including a lack of standardization of services and products, the diversity of services and products available, the dominance of MSMEs in the industry, and the presence of a large market (Hong et al., 2021 (link)). Although Shanghai is one of China’s most modern cities (Liu et al., 2018 (link)), consumers do not rate its food safety highly (food safety satisfaction score (2020) = 86.5%),2 indicating that there is significant room for improvement. Furthermore, China has experienced many food safety scandals in recent years, such as fake and sub-standard milk powder (Tam and Yang, 2005 ), poisonous wine (Bai et al., 2007 ), fake eggs (Yan, 2012 ), and fake soy sauce (Liu et al., 2015 (link)). Chinese food firms with a good understanding of analytics capabilities can improve their operational performance by reducing product recalls and financial losses. Data analytics monitoring allows firms to proactively maintain a consistently high standard of data quality through routine data monitoring. Furthermore, firms with good sensing capabilities can screen the external environment and respond in a timely manner to consumer complaints.
The profile of the respondents is shown in "Appendix C". All of the firms surveyed were MSMEs with a maximum of 249 employees (United Nations Report, 2020 , p. 4). Of the 710 respondents invited to complete the survey, 157 returned completed surveys, giving a response rate of 22.1%, which is acceptable in business research (Malhotra et al., 2002 ). Checking revealed 8 unusable surveys due to unrealistic responses, resulting in a final sample of 149 (an acceptable response rate of 21%).

Wong D.T, & Ngai E.W. (2023). The effects of analytics capability and sensing capability on operations performance: the moderating role of data-driven culture. Annals of Operations Research.

Publication 2023

Chinese Eggs Food Food Analysis Milk, Cow's Poisons Powder Satisfaction Soy Sauce Wine

Comparison of Beverages on Postprandial Glycemia

The reference beverage, an oral glucose solution containing 50 g available carbohydrate, was prepared as 54.9 g Glucodin™ powder (iNova Pharmaceuticals Aust Pty Ltd., NSW, Australia) dissolved in 250 ml water (Table 1). The reference beverage was consumed by each participant on three separate occasions (sessions 1, 4, and 6). In addition, participants also tested three different beverage treatments which were consumed with a standardised, high GI meal. A computer-generated research randomiser program determined the randomised consumption order for each of the three meal-with-beverage treatments. Each meal and beverage treatment was consumed on one occasion, with at least 1 day in between consecutive test sessions.
The three beverage treatments were; 330 ml of soda water (Schweppes™, Asahi Beverages, VIC, Australia) that served as a placebo control, diet lemonade soft drink (Schweppes™ Zero Sugar, Asahi Beverages, VIC, Australia), and organic kombucha (The Good Brew Company Pty Ltd., VIC, Australia). The kombucha, which was made from spring water, organic oolong and green tea along with organic sugar, contained a highly complex mix of 200 probiotic species and a high concentration of polyphenols that have been previously characterised (19 (link)). The 330 ml of kombucha beverage contributed an additional 3 g of available carbohydrate (1.7 g of which was sugar) to the test meal, while the soda water and diet lemonade did not contain any sugar. The nutritional compositions of the three meal-with-beverage treatments are shown in Table 1. The standardised meal provided 50 g available carbohydrate from microwave Jasmine rice (147.2 g, SunRice™, Ricegrowers Ltd., NSW, Australia), with an additional 2.9 g available carbohydrate provided by green peas (20 g, McCain’s™, McCain Foods Aust. Pty Ltd., VIC, Australia) and soy sauce (10 g, Kikkoman Corporation).
The test portion of microwave Jasmine rice and frozen green peas were combined together in a bowl and cooked in the microwave for 1 min on high. The soy sauce was then added to the prepared meal and immediately served to a participant with the appropriate refrigerated test beverage (soda water, diet soft drink or kombucha). The participants were required to consume all food and fluid served and were instructed to consume the test beverage with the meal (ie. alternate mouthfuls of meal and beverage).
Participants were required to consume a carbohydrate-based evening meal, excluding legumes and alcohol, on the evening prior to each test session. On the morning of each session, participants arrived following a 10–12 h overnight fast. Two capillary blood samples (≥0.5 ml blood) were collected from a warmed hand into heparin-coated tubes in the fasted state (−5 and 0 min). Participants then consumed either the reference glucose solution or one of the test meal-with-beverage treatments within 12 min. Additional capillary blood samples were collected at regular intervals (15, 30, 45, 60, 90, and 120 min) after commencement of the reference solution or test meal. Participants were required to remain seated with minimal movement throughout each 120 min test session.
Each capillary blood sample was centrifuged at 10,000xg for 45 s immediately after collection. The plasma layer was then transferred into an uncoated tube and stored at −30°C for later glucose and insulin analysis. Plasma glucose concentration was measured in duplicate using a glucose hexokinase assay (Beckman Coulter Inc.) on an automatic centrifugal spectrophotometric clinical chemistry analyser (Beckman Coulter AU480^®, Beckman Instruments Inc., United States). Plasma insulin concentration was measured using an insulin sandwich type enzyme-linked immunoassay (Insulin ELISA kit, ALPCO^®, Salem, NH, United States). All samples for a given participant were analysed within the same assay.

Atkinson F.S., Cohen M., Lau K, & Brand-Miller J.C. (2023). Glycemic index and insulin index after a standard carbohydrate meal consumed with live kombucha: A randomised, placebo-controlled, crossover trial. Frontiers in Nutrition, 10, 1036717.

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Publication 2023

Beverages Biological Assay BLOOD Capillaries Carbohydrates Carbonated Water Diet Diet Drinks Enzyme-Linked Immunosorbent Assay Enzyme Immunoassay Ethanol Fabaceae Food Freezing Glucose Green Tea Heparin Hexokinase Insulin Jasminum Microwaves Movement Oryza sativa Peas Pharmaceutical Preparations Placebos Plasma Polyphenols Powder Probiotics Soy Sauce Spectrophotometry

Preparation and Testing of Rice Cakes

Two cups of polished rice were washed with water and then soaked in water for 16 h at 4 °C. Completely drained rice was steamed with 320 mL of water for 25 min and pounded for 15 min using a rice cake dough maker (Mochikko, PFC-20FK; Toshiba, Tokyo, Japan). To test fresh rice cakes, the dough was shaped into balls (3 cm diameter) using a rice cake dough dispenser (Marumochi-kun, SMX-5401; Tiger corporation, Osaka, Japan). To test rice cakes served in soup, the dough was rolled out into 1.5 cm thickness, chilled for 2 days at 4 °C, sliced into 3 cm × 2 cm sections, and stored at −30 °C until use. Frozen rice cakes were returned to room temperature and cooked in a soup (8-fold-diluted Ajidouraku; Tohoku Soy Sauce Corporation, Akita, Japan) for 5 min.

Nakano T., Crofts N., Miura S., Oitome N.F., Hosaka Y., Ishikawa K, & Fujita N. (2023). Three Starch Synthase IIa (SSIIa) Alleles Reveal the Effect of SSIIa on the Thermal and Rheological Properties, Viscoelasticity, and Eating Quality of Glutinous Rice. International Journal of Molecular Sciences, 24(4), 3726.

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Publication 2023

CM 2-3 Freezing Oryza sativa Soy Sauce Tigers

Children's Health Behavior Assessment

Health behaviors included children’s dietary patterns, physical activity, and sleep hours. First, dietary pattern was evaluated based on the frequency of intake per food group and the frequency of intake of carbonated drinks and instant food. In order to examine the frequency of intake by food group, the mothers answered the questions related to their child’s eating habits with “Agree,” “Neutral,” and “Disagree” for each food group. The intake of four recommended types of food (dairy products, protein, vegetables, and fruits) and the intake of four restricted items (oil, fat, salt, and snacks) were examined by asking ten questions: “drinking more than two bottles of dairy products every day,” “eats protein including meat, fish, egg, bean, tofu, and etc. every meal,” “eat vegetables other than kimchi in every meal,” “eat one fruit or a cup of fruit juice every day,” “eat fried dishes more than twice a week,” “eat fatty meat and fish at least twice a week,” “add more salt or soy sauce to the food when you eat,” and “eat ice cream, cake, snacks, and soda more than twice a week as a snack.” The frequencies of soda and instant food intake were identified by the children’s own responses: “not drinking in the last seven days,” “one to two times a week,” “two to three times a week,” and “more than five times a week”.
Physical activity was measured by the number of days of practice for more than 30 min and sedentary time during the day. Days of physical activity for more than 30 min were reported by the mothers as ranging between “none (1 point),” “1 day (2 points),” “2 days (3 points),” “3 days (4 points),” “4 days (5 points),” and “5 days or more (6 points)” for both indoor and outdoor physical activities. Sedentary time was the sum of time spent studying alone, taking online education courses, reading books, watching videos, and playing games, as reported by the mothers.
Sleep time included the child’s weekday and weekend sleep hours, which were calculated based on the child’s wake-up time and bedtime on weekdays and weekends reported by their mothers.

Kum D.J, & Bang K.S. (2023). Health Behavior and Social-Emotional Health Status of School-Aged Children According to their Experience with Atopic Dermatitis Diagnosis: Based on the 12th (2019) Panel Study on Korean Children. Children, 10(2), 288.

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Publication 2023

Carbonated Beverages Child Dairy Products Diet Eating Fishes Food Fruit Fruit Juices Hyperostosis, Diffuse Idiopathic Skeletal Ice Cream Meat Mothers Proteins Sleep Snacks Sodium Chloride, Dietary Soy Sauce Tofu Vegetables

Iodized Salt Fortification in Southeast Asia

In the current study, replacing salt with iodized salt was chosen as procedure for fortification of cooking aids with iodine. However, it should be noted that, in reality, for soy and fish sauces, it is recommended to add iodine as a separate fortificant at the end of the production process, because much of it will be lost during fermentation [19 (link)]. To determine the salt level in each product group (soy sauce, fish sauce and sweet soy sauce, flavored seasoning powders, and bouillon cubes), we used data from the USDA food composition table to have one standard (as local data were not always available). The salt content was estimated at 25% in fish sauce, 14% in soy sauce, 20% in fish and soy sauces combined, and 50% in flavored seasoning powders and bouillon cubes.
The recommended iodine level in salt was set at 30 ppm (which is 30 µg of iodine per g of salt) based on a rough estimation of the average of local regulations published at the Global Food Fortification data website [5 ]. Because regulated levels of iodine in salt differed substantially between Southeast Asian countries, additional scenario analyses were performed with the lowest (18 ppm) and the highest (70 ppm) salt iodization levels.
The potential impact of iodized salt on mean iodine intake was calculated as the average daily consumption of the product group multiplied by the salt content (as a percentage), multiplied by the iodine level of salt in the product. In addition, we calculated the relative contribution to the Codex NRV for adults (150 µg/day) [8 ].

Eilander A., Verbakel M.R, & Dötsch-Klerk M. (2023). The Potential of Condiments, Seasonings, and Bouillon Cubes to Deliver Essential Micronutrients in Asia: Scenario Analyses of Iodine and Iron Fortification. Nutrients, 15(3), 616.

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Publication 2023

Acquired Immunodeficiency Syndrome Adult Cuboid Bone Fermentation Fishes Food Iodine iodized salt Powder Sodium Chloride, Dietary Southeast Asian People Soy Sauce

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More about "Soy Sauce"

Soy sauce, also known as shoyu, is a savory, umami-rich condiment that has been a staple in Asian cuisines for centuries.
This fermented liquid is made from a complex process involving soybeans, wheat, salt, and various microorganisms.
The unique flavor and aroma of soy sauce can vary depending on the specific ingredients, fermentation methods, and aging techniques used.
Soy sauce is a versatile ingredient that is widely used in cooking, as a dipping sauce, and in the production of other food products.
It is an integral component of many traditional Asian dishes, from stir-fries and marinades to dips and dressings.
Soy sauce has also gained global popularity in recent decades, becoming a staple in kitchens around the world.
The fermentation process that creates soy sauce involves a complex interplay of enzymes, microorganisms, and chemical reactions.
This process can take months or even years, as the ingredients are carefully aged and fermented to develop the desired flavor profile.
Factors like temperature, humidity, and the specific microbes used can all influence the final product.
In addition to its culinary applications, soy sauce has also been the subject of extensive research.
Scientists have used techniques like 16S rRNA gene sequencing, SPME fiber analysis, and Agencourt AMPure XP purification to study the microbial communities and chemical composition of soy sauce.
These studies have provided valuable insights into the complex biochemistry and microbiology behind this beloved condiment.
Whether you're a seasoned chef or a curious food enthusiast, understanding the nuances of soy sauce can open up a world of culinary possibilities.
From the traditional soy sauce-based dishes of Asia to the innovative ways it is being used in modern cuisine, this versatile ingredient continues to captivate and inspire food lovers around the globe.