Resentment lingers: Seven substances concoct "chemical soy sauce" exposed in carcinogen scandal. In a supermarket on Happiness Street, most soy sauce brands were labeled as "fermented soy sauce." Following the controversy over adulterated vinegar from Shanxi, soy sauce has now also come under scrutiny. Recently, Hong Kong media reported that seven compounds, including hydrolyzed plant protein, could be used to make "chemical soy sauce," which might cause cancer and is almost indistinguishable in taste and texture from fermented soy sauce.
Yesterday, a responsible official from the China Condiment Association pointed out that the seven compounds, including hydrolyzed plant protein, are not illegal chemicals. The distinction between brewed and blended soy sauce does not fall under food safety issues. Currently, national standards for soy sauce's food safety are being revised.
The "chemical soy sauce" is reportedly made by mixing seven seasonings and compounds: sugar, salt, monosodium glutamate (MSG), yeast extract, hydrolyzed plant protein, inosinic acid, and guanylic acid. Dr. Lam Hon-wah, Associate Professor of Biochemistry at City University of Hong Kong, stated that "chemical soy sauce" closely resembles regular fermented soy sauce in taste and texture. However, he pointed out that the hydrolyzed plant protein in chemical soy sauce requires an acidic process for its creation, which can release the carcinogenic substance 3-chloropropanediol if hydrochloric acid is used.
It was learned that according to national standards, soy sauce is divided into fermented and blended categories. According to China's industry standard for blended soy sauce, the proportion of fermented soy sauce must not be less than 50%, implying that "chemical soy sauce" without any fermented components is non-compliant.
Wei Xiangyun, Executive Vice President of the China Condiment Association, told reporters yesterday that such reports were "very inaccurate." He emphasized that the seven compounds, including hydrolyzed plant protein, are not illegal chemicals. "Acid-hydrolyzed plant protein seasoning liquid" (i.e., hydrolyzed plant protein) is just one of the raw materials for producing blended soy sauce and is a type of food ingredient allowed both domestically and internationally, not a "chemical substance."
The China Condiment Association also disclosed that the current revisions of the "National Soy Sauce Food Safety Standard" and the "National Vinegar Food Safety Standard" will strictly adhere to the requirements of food safety laws, setting relevant indicators including pollutants.
The new standard considers limiting 3-chloropropanediol.
Wei Xiangyun also noted that the difference between brewed and blended soy sauce does not pertain to food safety but rather classification management, production guidance, and consumer orientation. Whether or not to establish distinguishing standards remains an issue for internal industry discussion.
Data shows that 3-chloropropanediol is a potentially carcinogenic substance. In October 1999, the EU found excessive levels of 3-chloropropanediol in some soy sauces exported from China, leading to a ban on Chinese soy sauce imports. In 2001, domestic debates arose regarding the brewing versus blending of soy sauce, focusing on 3-chloropropanediol.
An authoritative figure also revealed to reporters that the ongoing revision of the national soy sauce food safety standard is considering incorporating limits for the carcinogenic substance 3-chloropropanediol.
■ Investigation
All soy sauce in the market is marked as "brewed"
Yesterday afternoon, reporters visited Dia Daily, Shuntianfu, Yikelong Lutong Market in Fengtai District, finding almost all soy sauce products labeled as "brewed soy sauce."
In Dia Daily Supermarket, "Haitian", "Jiajia", "Lee Kum Kee", "Kuanpai", "Golden Lion" among other soy sauce brands were seen. Their ingredients lists mostly included edible salt, defatted soybeans, wheat, bran, and food additives like flavor enhancers, sodium benzoate, sodium glutamate, with some Lee Kum Kee selected light soy sauce also containing disodium 5'-inosinate and disodium 5'-guanylate.
At Yikelong Lutong Market, all large and small bottles of soy sauce were marked as "brewed," with no sign of "blended soy sauce."
■ Expert
3-Chloropropanediol within standard limits is safe
Researcher Lu Fei from Beijing Light Industry Research Institute stated that the media-reported mixture of sugar, salt, MSG, yeast extract, hydrolyzed plant protein, inosinic acid, and guanylic acid should accurately be called "seasoning liquid," not soy sauce.
According to China’s industry standard for blended soy sauce, it is formulated with fermented soy sauce as the main component mixed with acid-hydrolyzed plant protein seasoning liquid and food additives. "Acid-hydrolyzed plant protein seasoning liquid" is permitted, based on EU standards.
Upon investigation, "acid-hydrolyzed plant protein seasoning liquid" is generally a liquid savory seasoning made from soybean, wheat protein, etc. Since soybeans contain propanol, 3-chloropropanediol, a class 2 carcinogen, is generated during the acid hydrolysis process. However, Lu Fei pointed out that the national industry standard specifies a limit for 3-chloropropanediol, with 3-chloro-1,2-propanediol content not exceeding 1 ppm. As long as it stays within this limit, it is considered safe.
Regarding the differentiation between brewed and blended soy sauce, Lu Fei mentioned that although there are currently no related standards, it can be determined by testing for chloropropanol in the soy sauce because brewed soy sauce should not contain chloropropanol. If detected, it cannot be classified as brewed soy sauce but rather as blended soy sauce.
■ Quality Inspection Sampling
National soy sauce quality inspection pass rate 95.9%
From the General Administration of Quality Supervision, Inspection and Quarantine, it was learned that in April this year, the results of national quality supervision inspections on soy sauce were published, with a pass rate of 95.9%.
A total of 270 types of soy sauce products from 244 enterprises in Beijing, Tianjin, Hebei, Inner Mongolia, Guangdong, Sichuan, Shaanxi, and other regions were inspected. According to mandatory national standards such as "Brewed Soy Sauce" and "Soy Sauce Hygiene Standard," 12 indicators were tested, including amino nitrogen, ammonium salt, total acid, total arsenic, lead, aflatoxin B1, benzoic acid, sorbic acid, paraben, total bacterial count, coliform group, and pathogenic bacteria. It was found that only 11 products did not meet the standards.
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