Sauce Soja réduite en sel

Water is a neutral ingredient that acts as a solvent and carrier for other ingredients. It does not provide nutritional value but is essential for the consistency of the product. No significant processing concerns are associated with water in this context.

Wheat is a common ingredient used for its gluten content, which provides texture. It is a source of carbohydrates and some protein but may cause allergies in sensitive individuals. The processing of wheat into soy sauce involves fermentation, which can alter its nutritional profile.

Soybeans are used for their protein content and flavor in soy sauce. They are fermented to produce the characteristic taste of soy sauce. While soybeans are nutritious, the fermentation process alters their original nutritional content.

Salt is used as a preservative and flavor enhancer in soy sauce. It is essential for the fermentation process and contributes to the product's shelf life. Excessive consumption of salt can lead to health issues such as hypertension.

Lactic acid is a naturally occurring acid used to enhance flavor and preserve food. It is produced through fermentation and is generally recognized as safe. It helps maintain the acidity and stability of the product.

Sodium benzoate is a synthetic preservative used to extend shelf life. It can form benzene, a carcinogen, under certain conditions. Its use is limited in food products due to potential health concerns.