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Why does the color of soy sauce darken over time?
Accordion toggleThe change in the color of soy sauce is a natural phenomenon, similar to aging, that occurs as fermentation and aging progress.
The browning of soy sauce occurs due to the formation of brown melanoidins, which result from a reaction between amino acids (derived from proteins) and sugars (derived from carbohydrates).This natural process causes the soy sauce to transition from a pale yellow to a slightly darker yellow that stimulates the palate, and eventually to a rich brown color.
To delay this browning, it is best to minimize air exposure and store the soy sauce in the refrigerator.Doing so not only helps suppress color change but also helps preserve various nutrients and beneficial components that contribute to health by maintaining a lower temperature over time.
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Is it safe to eat browned soy sauce?
Accordion toggleCompared to products from other companies, it may become slightly darker over time due to the higher concentration of extracts present.
However, as previously explained, there are no nutritional issues, so it is completely safe to consume. -
What are the methods to prevent browning?
Accordion toggleAvoid direct sunlight during transportation and storage, and keep it in a cool place.
After use, be sure to close the cap tightly, and store it in the refrigerator after opening, if possible. -
The soy sauce at home is past its expiration date. Can I still use it?
Accordion toggleThe shelf life of soy sauce produced in factories is two years.
This is set based on the optimal period for the preservation of flavor and color of the soy sauce.In general, products that are more than two years old may have a color that is too dark, making them unsuitable for cooking.
Like homemade soy sauce, factory-made products may not pose any health risks even after two years, but they may no longer be ideal for cooking.