| Data set information | |
| Name | Soy Sauce |
| Synonyms | Soya Sauce; Shoyu,酱油 |
| Classification |
Class name
:
Hierarchy level
No records found. |
| General comment | Soy sauce is a brown, salty liquid condiment made by fermenting soybeans or breaking them down with acid. It is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is recognized for its pronounced umami taste. The base recipe usually contains wheat, salt, and water, along with an acid or fermenting agent such as mold or yeast. |
| Quantitative reference | |
| Reference Flow Property | |
| LCI method | |
| Type of flow | Product flow |
| Data entry by | |
| Time stamp (last saved) | 2024-01-03T16:03:40.841098+08:00 |
| Data set format(s) | |
| Publication and ownership | |
| UUID | 405855e4-6e87-4e81-942e-b9315f925c72 |
| Data set version | 01.00.000 |
| Flow Property | Mean value | Minimum value | Maximum value | Uncertainty distribution type | Relative StdDev in % | Data derivation type / status | General comment |
|---|---|---|---|---|---|---|---|
| 1.0 | 0.0 | 0.0 | 0.0 % |