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Soy Sauce Powder
Description and process
Spray dried from Soy sauce and the other auxiliary materials through micro-encapsulating process, it is a free flowing powdered product and provides the maximum flavor/color/savor of the sauce fragrance without the mess, waste and handling problems associated with the liquid vegetable protein.
Raw Materials → Mixing up → Homogenization → Spray drying → Packing → Inspecting → Product
Ingredients
Soy sauce, Malt-dextrin, Salt ,MSG, Caramel color
Functional properties or advantages and benefits
This powdered product can be freely mixed with other solid products, and it can be freely added according to the taste of new products without dosage limit.
Product standard
Sensory characteristics | Appearance | Yellowish brown powder, loose and free-flowing |
Savor | Strong soy sauce flavor, salt, no off odor | |
Physical and chemical | Total nitrogen(%) | ≥2.5 |
Amino nitrogen(%) | ≥1.5 | |
Moisture(%) | ≤7.0 | |
Chloride(%) | 34-40 | |
Hygiene index | Total plate account(cfu/g) | ≤10000 |
Coliform(MPN/100g) | ≤30 | |
Salmonella(/g) | Not be found | |
Pb | ≤1mg/kg | |
As | ≤0.5mg/kg |
Packaging and storage
Packaging: 20kgs packed in paper/plastic bag poly-lined
Storage: Please store in rain and wet proof place, can’t store with the other strong savored goods.
Shelf life: 12months(Please see the production date on the bag)
Applicable scopes
This product is widely applied to the seasoning bag of instant noodle, expanded foods, leisure foods, baked foods and so on.
Soy Sauce Powder, food additive seasoning