An in-house validated method for the determination of the dry matter content of soy sauce

Colin Crews*, Sarah Hasnip, Nick Potter, Paul Brereton

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

European Legislation for the acceptable level of 3-monochloropropane-1,2-diol (3-MCPD) in soy sauce specifies that the analytical result be normalised to a dry matter content of 40%. This paper describes the in-house testing and validation of a method for the determination of the dry matter content of soy sauces. The method is applicable to a wide range of soy sauces and similar products of varying "thickness" and water content. The dry matter content of 150 soy sauces and similar products was determined and was found to range from 13.6% to 77.2% with an average of 38.9%. Precision was determined to be to <0.2% and was independent of dry matter content over the range studied.

Original languageEnglish
Pages (from-to)400-402
Number of pages3
JournalEuropean Food Research and Technology
Volume218
Issue number4
DOIs
Publication statusPublished - 01 Mar 2004
Externally publishedYes

Keywords

  • 3-MCPD (3-monochloropropane-1,2-diol)
  • Chloropropanols
  • Dry matter
  • Monochloropropanediol
  • Soy sauce

ASJC Scopus subject areas

  • Food Science

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