Soy Sauce Reduced Sodium

Water is a neutral ingredient used as a base in many food products. It does not contribute any significant nutritional value or health risks. It serves as a solvent and carrier for other ingredients.

Soybeans are a source of plant-based protein and contain various nutrients. In soy sauce, they are fermented, which can enhance flavor but also reduce some nutritional content. The fermentation process can introduce beneficial probiotics.

Wheat is used in soy sauce fermentation to contribute to flavor and texture. It is a common allergen and contains gluten, which may be a concern for those with celiac disease. The fermentation process reduces some of the wheat's nutritional content.

Salt is used to enhance flavor and preserve the product. It is a common ingredient in condiments but can contribute to high sodium intake. The type of salt used is not specified, which affects its mineral content.

Lactic acid is used as a preservative and to add acidity to the product. It is naturally occurring and generally recognized as safe. It can be produced through fermentation, which may introduce beneficial bacteria.

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