Currently, the average daily salt intake of residents in China is far higher than the intake recommended by the World Health Organization. As people become more aware of healthy eating, they recognize that high salt intake can affect their health. Therefore, more and more people are paying attention to the salt content in seasonings, especially soy sauce. To meet the demand for a low-sodium diet, ordinary soy sauce can be reduced or stripped of its salt content to produce low-salt soy sauce.
Common low-salt soy sauces on the market are mainly reduced-salt soy sauce and light-salt soy sauce, but their salt content and quality vary considerably. Some products still have very high salt content, while others have low salt but also low nutritional value. Some products are directly diluted to reduce salt content, which also reduces the nutritional content. Some products are diluted and then supplemented with yeast extract to add flavor compounds. Other products are made by improving the brewing process and selecting suitable strains to achieve appropriate low-salt fermentation conditions.
As consumers‘ demands for seasonings continue to increase, more and more soy sauce manufacturers are beginning to focus on developing low-salt soy sauce. They hope to use purely physical methods to reduce the salt in soy sauce while maintaining product quality, thereby providing consumers with simpler, purer, and truly authentic high-quality low-salt soy sauce.
Based on years of research in the field of novel separation technologies, Guochu Technology (Xiamen) Co., Ltd. has successfully applied new separation technology to soy sauce desalination and soy sauce concentration, overcoming the difficult challenge of using purely physical separation methods on soy sauce with high salt and high solids content.
Advantages of Seasoning Salt Reduction Technology:
Simple process and high salt reduction efficiency;
Reduced-salt seasoning products have a mild, rich, and full-bodied taste;
The amino nitrogen content in reduced-salt seasoning products is adjustable (can be maintained or increased);
No addition of other chemical components; purely physical separation method – healthy and reliable;
System materials comply with food hygiene grade requirements;
Low energy consumption, strong anti-fouling capability, and long service life.
Related Application Technologies in the Seasoning Industry:
Oyster sauce salt reduction technology
Fish sauce salt reduction technology
Soy sauce concentration technology
Seasoning clarification and filtration technology
Soy sauce tank bottom sediment recovery technology
Salt reduction technology for pickled vegetable products
Desalination technology for marine biological extracts
Salt reduction technology for other flavored seasoning products
Salt reduction technology for Japanese-style, Cantonese-style, and traditional artisan soy sauces
Since its establishment, Guochu Technology (Xiamen) Co., Ltd. has been committed to membrane separation technology as its core, dedicated to promoting novel separation technologies. The company continuously explores new applications of advanced membrane separation technologies in fields such as biopharmaceuticals, microelectronics, metallurgy, chemical engineering, machinery, food, dairy, beverages, and the environment. By addressing the highly differentiated needs of various clients, Guochu Technology provides targeted integrated solutions for filtration and purification, improving product quality and meeting customer requirements.
