Kikkoman Less Sodium Soy Sauce

Water is a neutral ingredient used as a base in many food products. It does not contribute any significant nutritional value or health risks. Its primary role is to dissolve and distribute other ingredients evenly.

Soybeans are a source of plant-based protein and contain essential amino acids. They are used in soy sauce for their flavor and protein content. However, they may cause allergic reactions in some individuals.

Wheat is used in soy sauce fermentation to develop flavor. It contains gluten, which can be problematic for those with celiac disease or gluten sensitivity. Its primary role is to contribute to the sauce's taste and texture.

Salt is used to enhance flavor and preserve the product. It is a common ingredient in condiments but can contribute to high sodium intake if consumed in excess. Its role is primarily functional in flavor enhancement.

Lactic acid is used as a preservative and to add acidity to the product. It is naturally occurring and generally recognized as safe. Its primary function is to maintain product stability and flavor.

Sodium benzoate is a preservative used to prevent spoilage and extend shelf life. It can form benzene, a carcinogen, under certain conditions, which raises health concerns. Its use is limited to small quantities due to potential health risks.