Soy Sauce Powder

Soy sauce powder, hydrolyzed vegetable protein compound powder (HVP Compound) and yeast extract are three typical compound flavor enhancers which contain amino acid. Soy sauce powder has a unique Asian-flavor and is widely used in seasonings. AIPU FOOD’s soy sauce powder is spray-dried from fermented soy sauce via a patented embedding Spray Drying Technology. Through this technology, the characteristic flavor and texture of soy sauce can be retained. Besides, this technology can also reduce the unpleasant charring and oxidation odor of common soy sauce. It is more convenient for customers to store and transfer powder soy sauce products than liquid ones.

Features

Innovative flavor embedding technology to avoid loss of flavor during the spray drying process.

Plenty of choice with over 20 different products.

Powder color ranges from light yellow to brown.

Products cover various flavors: light flavor, strong flavor, Japanese-style flavor, etc.

Products cover various flavors of fermentation: light flavor, strong flavor, Japanese-style flavor, etc.

 

Applications

Applications

Recommended dosage

Applications

Recommended dosage

Dipping sauces

0.4-0.6%

Gravies

0.5-1.0%

Instant noodles

0.5-1.5%

Meat products

0.4-1.0%

Seafood

0.5-1.0%

Seasonings

10-15%

Snacks

0.3-0.6%

Sauce

20-24%

Soup bases

10-20%

Marinade

10-20%

 

Notes: All recommended applications are for reference only. Please refer to local regulations before use. Pre-experiments are highly suggested before production.

FAQs

A: Because of the manufacturing process of soy sauce powder (spray drying), the rehydrated soy sauce powder is different from liquid soy sauce. AIPU FOOD has two soy sauce powder products, SSP-006 and SSP-025, which can retain relatively stronger soy sauce taste in rehydration solution. Besides, AIPU FOOD has special products designed for manufacturers who want to use rehydrated soy sauce powder to boost the fermented flavor of their soy sauce products.

A: Flavor is a key property of soy sauce powder because soy sauce powder is mainly used as flavor enhancer. Protein content is another key property. Due to the intrinsic protein of the raw material (fermented soy sauce), soy sauce powder contains a certain amount of protein. However, the protein content is not that high (normally 8%-18%) . Sodium chloride is also a key property of soy sauce powder which influences its taste and cost.

Product Recommendations

Product Appearance: Soy sauce powder.

Color Range: Yellow - Brown.

Product Feature: Light color & low salt.

Application: Recommended to use in dry seasoning blends, snacks, meat products, soups and marinades to enhance the flavor and umami taste.

Product Appearance: Soy sauce powder.

Color Range: Light brown.

Product Feature: Classical/best-selling product, classical flavor.

Application: Recommended to use in dry seasoning blends, snacks, meat products, soups and marinades to enhance the flavor and umami taste.

Product Appearance: Soy sauce powder.

Color Range: Brown.

Product Feature: Strong soy sauce flavor.

Application: Recommended to use in dry seasoning blends, snacks, meat products, soups and marinades to enhance the flavor and umami taste.

Product Appearance: Soy sauce powder.

Color Range: Brown.

Product Feature: Gluten Free.

Application: Recommended to use in dry seasoning blends, snacks, meat products, soups and marinades to enhance the flavor and umami taste.

Product Appearance: Soy sauce powder.

Color Range: Brown.

Product Feature: Instant soy sauce powder.

Application: Recommended to use in preparation of liquid soy sauce, dry seasoning blends, snacks, meat products, soups and marinades to enhance the flavor and umami taste.

Product Appearance: Soy sauce powder.

Color Range: Brown.

Product Feature: Strong soy sauce-flavor.

Application: Recommended to use in dry seasoning blends, snacks, meat products, soups and marinades to enhance the flavor and umami taste.