Soy Sauce Powder

Soy Sauce At its core, soy sauce is made from soybeans, wheat, water, and salt. But what truly defines its character is how it’s made. Two of our most popular types are Yangjo ganjang and Jin ganjang. Our soy sauce can also be produced into powder using dehydration technology. Soy sauce powder is an innovative, versatile ingredient solution for manufacturers of sauces, marinades, and seasonings. Naturally Brewed Soy Sauce Powder (Yangjo ganjang) Natural soy sauce is produced through a long fermentation process lasting up to six months, resulting in a deep, rich, and layered flavor profile. This soy sauce is suitable for dipping sauces and dressings or anywhere requiring depth and savoriness. It can also be used as natural solution for formulas where minimal artificial additive use is required. Acid-hydrolyzed Soy Sauce (Jin ganjang) Acid-hydrolyzed soy sauce uses hydrochloric acid to break down soy protein within a few hours. It is faster and more economical but requires added sweeteners and colorants to balance taste and appearance. Without additives, it has a caramel color and a one-dimensional savory taste. It is the most common type of soy sauce found in supermarkets today. It is suitable for braising liquids, sauces, marinades, and stir-fries.