Soy Sauce, Fish Sauce

Salt content plays an important role in soy and fish sauce applications. These sauces can contain as much as 20–25% salt in addition to the protein from wheat or soybeans. The Caramel Color used must be compatible with the salt level and the protein (which are positively charged) or the resulting mixture may become hazy or form a precipitate (sedimentation).

Sethness produces two varieties or classes of salt-stable Caramel Colors. Our positively charged, low-sulfite Class III Caramel Colors are manufactured using ammonia reactant. P212 provides excellent reddish-brown tones, and is extremely stable in soy sauces

Sethness also produces SC105, a special Class I (Plain) Caramel Color. Class I Caramel Colors are processed without using any reactants. SC105 was developed especially for delicate, premium, reddish soy sauces. It is very mild in flavor and carries a slightly negative to neutral charge

It is recommended that Sethness Caramel Colors are added, along with soy extract and other spices, as early in the process as possible and before cooking. There should be an additional refining process after cooking, which will result in some color loss. At this time, the dosage of caramel should be adjusted accordingly.