Kikkoman Soy Sauce

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Kikkoman Soy Sauce

Postby NCPaul » Fri Jan 06, 2017 6:35 pm

0.924 g NaHCO3 / 100 g soy sauce

pH = 4.8 -> 7.0

New Condiment :D

% NaCl = 14.18

There are a number of foods that are improved by increasing the pH slightly. Tomatoes are another good example though it is easy to over adjust. Many processed foods add acid to preserve color and give some bacterial protection and a small amount of baking soda can improve them.
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Re: Kikkoman Soy Sauce

Postby wheels » Sat Jan 07, 2017 12:33 am

Blimey Paul, I nearly called you Brains - a la Thunderbirds!

Once I got past the Chemistry exam and googled the formula for Bicarb I get what you're saying. And Kikkoman is probably one of the best soy sauces.

So a pinch of bicarb would be better than sugar in a pasta sauce as well?

Phil
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Re: Kikkoman Soy Sauce

Postby NCPaul » Sat Jan 07, 2017 12:12 pm

With tomato sauce citric acid is added as a color preservative and for canning safety. Try taking a small can of sauce and add 0.1 g increments of soda stirring and tasting after each small add. Neutralizing the acid will create a salt so you will get that taste but the acid taste will go down. I find that the sauce will taste "brighter" and the more subtle flavors are brought out then suddenly with one more small add the taste goes downhill! This experiment will only cost you a can of tomato sauce. I've also done this with ciders and found there is a very narrow pH range where the apple flavor is maximized. I've been doing this to see if problematic ingredients for sausage making can be adjusted to make them more "bind friendly". Have some fun with this idea and you'll be a chemist in no time. :D
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Re: Kikkoman Soy Sauce

Postby wheels » Sat Jan 07, 2017 7:02 pm

Yes, I think Sausagemaker recommended it when making tomato sausage.

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Re: Kikkoman Soy Sauce

Postby DanMcG » Sat Jan 07, 2017 11:22 pm

Thanks for the lesson Paul. I had some trouble with your first post but I think I understand now...( i was ok in chemistry but that was 45 years ago.) I'll be playing around with this in the near future.
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Re: Kikkoman Soy Sauce

Postby NCPaul » Tue Apr 11, 2017 8:56 pm

Frank's Red Hot Original

4.58 g NaHCO3 per 100 g sauce to pH = 6.0



Cento Double Concentrate Tomato Paste

1.6 g NaHCO3 per 100 g paste to pH = 6.0
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Re: Kikkoman Soy Sauce

Postby NCPaul » Wed Apr 26, 2017 1:29 pm

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Re: Kikkoman Soy Sauce

Postby DanMcG » Wed Apr 26, 2017 10:54 pm

Thanks for the chart Paul, A couple things I would have never guessed,.
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