San-J Gluten Free Tamari Lite Soy Sauce
Analysis updated July 2026 · How Scout scores
At a glance
Summary
This gluten-free tamari lite soy sauce is a processed product with a relatively clean ingredient list, including water, soybeans, and rice vinegar. It contains a small amount of lactic acid as an additive, which is generally considered safe. The product's processing level limits its maximum score, but the absence of harmful ingredients like seed oils or artificial additives supports a moderate rating.
Key ingredients 6
WaterNeutral
Water is a neutral ingredient used as a solvent and carrier in many food products. It does not contribute any calories or nutrients. Its presence is essential for the consistency and texture of the sauce.
See more about Water →SoybeansNeutral
Soybeans are a source of protein and are used to create the base flavor of soy sauce. They are fermented to produce tamari, which can enhance umami flavor. However, they may cause allergic reactions in some individuals.
Risks
Soybeans can be allergenic and may cause reactions in sensitive individuals.
Benefits
Soybeans provide protein and essential amino acids, contributing to the nutritional profile of the sauce.
SaltNeutral
Salt is used to enhance flavor and preserve the product. It is a common ingredient in condiments but contributes to high sodium content. Excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake is associated with increased risk of hypertension and cardiovascular diseases.
Benefits
Salt enhances flavor and acts as a preservative, extending the shelf life of the product.
AlcoholNeutral
Alcohol is used in small amounts to preserve freshness and prevent microbial growth. It evaporates during cooking, leaving minimal impact on flavor. Its use is generally safe in the quantities present in condiments.
Benefits
Alcohol helps preserve the product by inhibiting microbial growth, contributing to food safety.
Lactic AcidNeutral
Lactic acid is a naturally occurring acid used to add tanginess and act as a preservative. It is produced through fermentation and is generally recognized as safe. It can enhance the flavor profile of the sauce.
Benefits
Lactic acid contributes to the tangy flavor and helps preserve the product by lowering pH.
Rice VinegarNeutral
Rice vinegar is used to add acidity and enhance flavor. It is made from fermented rice and is a common ingredient in Asian cuisine. It provides a mild, sweet flavor that complements the soy sauce.
Benefits
Rice vinegar adds a mild acidity that enhances the overall flavor profile of the sauce.
Processing
Processed Foods
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