Occurrence of Bound Salt in Freeze-concentrated Soy Sauce.

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  • WATANABE Michiko
    Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
  • TANABE Soichi
    Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
  • FURIHATA Kazuo
    Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
  • OKUBO Akira
    Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
  • ARAI Soichi
    Department of Nutrition, Tokyo University of Agriculture

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  • Occurrence of Bound Salt in Freeze-conc

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  Part of the salt in soy sauce formed no eutectic H2O•2NaCl crystals at sub-zero temperatures and remained in a freeze-concentrated product. NMR line width of 23Na was broader in the concentrated soy sauce than in the material. A broad line width of 23Na was also observed in an aqueous solution of NaCl and a non-diffusible soy sauce fraction. The data indicate that part of the salt in soy sauce interacted with its non-diffusible fraction and that such bound salt formed no eutectic crystals.<br>

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