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F.ood & H.ealth : C.ooking & P.acking Last Updated: Nov 12th, 2006 - 20:38:00


Not all soy sauces are the same
By David Liu, Ph.D.
Aug 12, 2006, 18:22

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12 August (foodconsumer.org) - The UK Food Standards Agency reminded consumers on July 10, 2006 that certain batches of Marca Pina Soy Sauce have been found to be contaminated with high levels of a toxic chemical known as 3-monochloropropan-1,2-diol (3-MCPD).

The levels of the chemical in the soy sauce exceed the EU statutory limits. The UK allows 3-MCPD to be present in soy sauce at no more than 0.02 mg/kg or 20 parts per billion.

The soy sauce of concern is manufactured in the Philippines by Pinakamasarap Corporation. The ingredients listed on the sample label include water, soy beans, iodized salt, caramel, wheat & sodium benzoate.

3-MCPD may be found more often in the soy sauce made by a cooking process than in the soy sauce made by natural fermentation. The contamination can be caused by use of certain ingredients. In some cases, acid hydrolyzed vegetable protein so called HVP used to prepare soy sauce is likely contaminated with 3-MCPD during a hydrolysis process.

Consumers who want to avoid 3-MCPD may choose fermented soy sauce over the cooked soy sauce. 3-MCPD has been known for some time to cause cancer in animals.




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