When people buy soy sauce, there is a misunderstanding. People often think that the darker the color of soy sauce, the better. In fact, this is a misunderstanding. How can we buy soy sauce with confidence?
First of all, the color of soy sauce is not the darker the better. Because the color of soy sauce is determined by a compound formed by the interaction of amino acids and sugars in soy sauce - "Caramel". The darker the color of soy sauce is, the more amino acids and sugars are consumed. The deeper the color is, the less nutrients are left in soy sauce.
Secondly, soy sauce is not as fresh as possible. Generally speaking, during the fermentation of soybean meal and wheat, protein is hydrolyzed into amino acids, among which glutamic acid and aspartic acid bring flavor to soy sauce. Many consumers think that the fresher the soy sauce is, the better. So some manufacturers add hydrolyzed protein, glutamic acid, nucleotides and so on when they mix the soy sauce to meet the public's taste. Although this can increase the freshness, it is harmful to human body.
Thirdly, the higher the price is, the higher the soy sauce grade is. Many consumers like to judge the quality according to the price when they are shopping, which is not always the case. Experts believe that high-quality soy sauce is clear, no precipitation, no floating film, reddish brown in color, relatively viscous, with sauce flavor and ester flavor.