Soya Sauce Manufacturers

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Soya Sauce Powder – Natural Flavor rich Taste

Chaitanya is one of the leading bulk manufacturers of Soya Sauce Powder & Hydrolysed Vegetable Protein or HVP. Soy sauces are made by spray-drying the sauce onto carbohydrates and other additives.

Natural substitute for salt & MSG
Easy to Reconstitute.
Rich in typical Soy Flavor and Aroma.
Natural and safe.
Better mouth fullness.
100% Vegetarian Natural Soy Flavor

Application
Soya Sauce is a natural alternative to sodium glutamate (MSG) used in Chinese & other food preparations.
Soya Sauce offers more of meaty, smoked, umami flavor suitable for beef, chicken soups.
Soya Sauce find use in instant soups, ready to eat snacks such as extruded snacks, noodles, wafers, spice mixes, meaty flavor enhancer, sauce.
Soya Sauce also used in salad dressing, vegetable sauces, Soup bases , Barbecue sauses plant protein beverages, cold drinks and cold food to enhance the mouth fullness.
Soya Sauce used in seasonings as a base. Also specifically used in all type of soups, snack seasonings, taste makers.

PHYSICAL PARAMETERS

PRODUCT SOYA SAUCE POWDER
Applications IT IS USED IN VARIOUS SOUCES, FOOD DRESSINGS , MASALAS, SOUPS & OTHER FOOD RECIPIES AS A FLAVOUR ENHANCER AND OTHER FOOD PREPRATIONS AS A VEHICLE FOR SEASONINGS.
Description FINE, FREE FLOWING, SLIGHTLY HYGROSCOPIC, SPRAY DRIED POWDER
Colour YELLOW TO LIGHT BROWN COLOURED POWDER.
Odour TYPICAL BEANY SWEETISH,
Solubility 2% SOLUTION IN WATER IS CLEAR.
pH of 2% solution 4.00 TO 6.50 AT 270C.
Loss on drying NMT 10.00 % W/W AS ESTIMATED BY AOAC METHOD.

CHEMICAL PARAMETERS

PARAMETERS STANDARD VALUES
TOTAL NITROGEN(N) NLT 2.00 % W/W AS ESTIMATED BY KJELDAHL’S METHOD.
PROTEIN CONTENT (N X 6.25) NLT 12.50 % W/W
RESIDUE ON IGNITION NMT 30.00 % W/W.
CHLORIDE CONTENT (NaCl) NLT 20.00 % W/W.

MICROBIOLOGICAL PARAMETERS

PARAMETERS STANDARD VALUES
Total plate count NMT 10, 000 CFU per gram.
Yeast & mould Absent
E. Coli. Absent.
Salmonella Absent.
We Also Offer Tailor – Made Product As Per Customer’s Requirement.