Soy sauce powder, also known as powdered soy sauce, is made from fresh soy sauce as the basic ingredient, along with other additives. It utilizes the synergistic effects of these ingredients through flavoring, coloring, and umami-enhancing processes, then undergoes spray drying to form a solid soy sauce. It maximizes the retention of the fermented aroma of regular soy sauce, has good rehydration properties, an appealing color, and a rich flavor. It is widely used in various aspects of flavored food processing due to its significant seasoning effects and ease of preservation and transportation.
The flavor of soy sauce powder comes from either low-salt solid or high-salt liquid soy sauce that we mentioned. These two different brewing techniques produce soy sauce powders with entirely different flavors, leading to different application directions. Our customer base uses low-salt solid soy sauce powder for reconstituting soy sauce, and high-salt liquid soy sauce powder for flavoring snack foods.
It’s worth noting that during the production process of soy sauce powder, the Maillard reaction can cause slight color variations in each batch. Without proper control, the soy sauce powder may develop a severe browning effect, producing a burnt and bitter taste, which reduces product quality. Therefore, under the same specifications and raw materials, lighter-colored soy sauce powder requires stricter production process control to ensure the stability of its color and the fragrance of its aroma.