Japanese Soy Sauce Powder General type

Specification Total Nitrogen>2.4% NaCl<50% Middle color

Description:

AIPU’sSoy Sauce Powder SSP-002 is a light brown powder with soy sauce flavor produced from naturally brewed soy sauce using spray drying method.

Application:

Recommend to use in dry seasoning blends, snacks, meat items, soups and marinades to enhance the flavor and umami taste. Please refer to the related laws and regulations in the country.

Ingredient Statement:

Fermented Soy Sauce(Contains Soybean & Wheat), Maltodextrin, Salt

Physicochemical Analysis:

Items		Properties		Typical Value
Total Nitrogen                  (%)		1.2~1.8		1.6
Salt                         (%)		32~37		35
Moisture                    (%)		≤5.0		2.8
*3-Chloro-1,2-propanediol   (mg/kg)		≤0.05		≤0.05
*Lead (as Pb)           (mg/kg)			≤1.0		≤1.0
*Arsenic (as As)         (mg/kg)			≤0.5		≤0.5
*Heavy Metals          (mg/kg)			≤10		≤10

*The maximum level of 3-MCPD is 50ppb based on dry matter (20ppb based on liquid product containing 40% dry matter) 

Microbiological Specification:

Items		Properties	Typical Value
Standard Plate Count        (/g)		≤10’000	200
Coliforms                (/100g)		≤30	≤30
E.coli                      (/g)		Negative	Negative
Yeast & Mold                (/g)		≤100	30
Salmonella                 (/25g)		Negative	Negative

Shelf Life & Storage: 

One year. Stored in tightly closed bags in a cool and dry environment.  

Japanese Soy Sauce Powder General type