**RENZE Soy Sauce – Premium Fermented Seasoning**

**Product Overview**
RENZE Soy Sauce is a traditionally brewed, all-natural seasoning crafted through a meticulous fermentation process. Using non-GMO soybeans and wheat as primary ingredients, our soy sauce develops a complex umami flavor profile with balanced saltiness and subtle sweetness. It serves as a versatile foundation for authentic Asian cuisine and modern fusion applications.

**Key Features**
- **Traditional Brewing**: Naturally fermented for 180+ days for depth of flavor
- **Clean Label**: No artificial additives, preservatives, or MSG
- **Umami Rich**: Naturally high in glutamic acid and nucleotides
- **Allergen Awareness**: Clear allergen labeling (contains wheat and soy)
- **Consistent Quality**: Batch-to-batch consistency ensured by rigorous QC

**Product Variants**
- **Light Soy Sauce**: Thin-bodied, salt-forward, for dipping and dressings
- **Dark Soy Sauce**: Aged longer with added molasses, for braising and coloring
- **Tamari Style**: Wheat-free alternative with richer soybean flavor
- **Reduced Sodium**: 30% less salt, maintaining full umami character

**Technical Specifications**

| **Parameter** | **Light Soy Sauce** | **Dark Soy Sauce** | **Test Method** |
|-----------------------|-----------------------|-----------------------|-----------------------|
| **Total Nitrogen** | ≥1.4 g/100ml | ≥1.2 g/100ml | Kjeldahl |
| **Salt Content** | 16-18% | 12-14% | Titration |
| **Color** | Light amber | Dark brown | Lovibond |
| **pH Value** | 4.6-4.9 | 4.5-4.8 | Potentiometric |
| **Viscosity** | 1.8-2.2 cP | 3.5-4.5 cP | Brookfield |

**Applications**
- **Culinary Uses**: Marinades, stir-fry sauces, soup bases, dipping sauces
- **Food Manufacturing**: Seasoning for frozen meals, snacks, ready-to-eat products
- **Foodservice**: Table condiment, cooking staple, signature sauce development

**Packaging Options**
- **Retail**: 200ml, 500ml glass bottles; 1L PET bottles
- **Foodservice**: 5L, 20L pouches; 20L jerrycans
- **Industrial**: 1000L IBC totes (aseptic available)

**Safety & Compliance**
- **Certifications**: ISO 9001, FSSC 22000, Halal, Kosher
- **Shelf Life**: 24 months unopened, 6 months after opening (refrigerated)
- **Storage**: Cool and dry conditions, avoid direct sunlight

**Why Choose RENZE Soy Sauce?**
- **Customization**: Adjustable salt levels, flavor intensity, and color depth
- **Technical Support**: Recipe development and application testing
- **Sustainable Sourcing**: Non-GMO project verified, responsibly sourced ingredients

**RENZE Soy Sauce – Application Guide**

**1. Culinary & Foodservice Applications**
- **Marinades & Meat Tenderizing**: Penetrates deeply to enhance flavor and soften texture. Recommended ratio: 20-30% of marinade volume
- **Stir-fry & Sauté**: Provides instant umami foundation. Add early in cooking for depth or finish for aroma
- **Dipless Sauces & Dressings**: Base for ponzu, teriyaki, and salad dressings. Balances acidity and saltiness
- **Soup & Broth Formulations**: Adds savory complexity to clear and cream soups. Usage: 3-5% of total volume
- **Noodle & Rice Dishes**: Seasoning for fried rice, ramen, and noodle bowls. Enhances overall taste perception

**2. Food Manufacturing Applications**
- **Seasoning Blends**: Core component in dry and liquid seasoning mixes for snacks and instant foods
- **Processed Meats**: Improves flavor and color in sausages, patties, and deli products. Usage: 2-4%
- **Frozen Prepared Foods**: Adds robust flavor that withstands freeze-thaw cycles. Ideal for dumplings, ready meals
- **Sauces & Condiments**: Base for barbecue, oyster-style, and steak sauces. Provides fermented complexity
- **Plant-Based Products**: Imparts savory notes to meat alternatives and vegan dishes

**3. Technical Application Notes**
- **Heat Stability**: Flavor compounds remain stable up to 160°C, suitable for baking and retorting
- **pH Influence**: Optimizes flavor release in pH 4.0-6.5 range. Adjust with acids/buffers as needed
- **Maillard Reaction**: Enhances browning and development of roasted notes in baked goods and meats
- **Salt Reduction**: Can replace sodium chloride portion while maintaining perceived saltiness
- **Emulsion Stability**: Contributes to stability in dressings and sauce emulsions

**4. Usage Guidelines**
- **Light Soy Sauce**: Use where color preservation is key - seafood, light soups, delicate dishes
- **Dark Soy Sauce**: Employ for color development and richer flavor - braises, stews, dark sauces
- **Tamari Style**: Ideal for gluten-free formulations and stronger soybean flavor emphasis
- **Reduced Sodium**: Substitute 1:1 in recipes requiring salt reduction

**5. Formulation Tips**
- **Synergistic Partners**: Combine with mirin (sweetness), vinegar (brightness), oils (carry flavor)
- **Aroma Preservation**: Add later in heating processes to maintain volatile compounds
- **Color Control**: Manage final product color through light/dark sauce blending
- **Umami Enhancement**: Pair with mushrooms, tomatoes, or cheese for amplified savory impact

**Technical Support Services**
- Customized sodium reduction programs
- Shelf-life stability testing
- Process optimization consulting
- Competitive product benchmarking

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*Our food technologists provide tailored soy sauce solutions - contact us for application-specific guidance and prototyping support!*

*(All usage recommendations based on standard brew. Adjust for artisanal or specialty variants.)*

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*Contact us for samples, technical documents, and custom formulation inquiries!*