KIKKOMAN Soy Sauce is produced from water, soybeans, wheat and salt through a natural brewing process which consists of enzymatic reactions of specific microorganisms.
During the brine fermentation, all of the proteins from soybeans and wheat are completely hydrolysed into amino acids and low molecular peptides through the action of proteolytic enzymes from the Koji-mould produced.
In addition, the unique flavours and aromas of KIKKOMAN soy sauce are produced through the fermentation process.
The liquid soy sauce is separated from the matured mash by pressing and then pasteurized before filling.
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.
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