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An in-house validated method for the determination of the dry matter content of soy sauce

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Abstract

European Legislation for the acceptable level of 3-monochloropropane-1,2-diol (3-MCPD) in soy sauce specifies that the analytical result be normalised to a dry matter content of 40%. This paper describes the in-house testing and validation of a method for the determination of the dry matter content of soy sauces. The method is applicable to a wide range of soy sauces and similar products of varying “thickness” and water content. The dry matter content of 150 soy sauces and similar products was determined and was found to range from 13.6% to 77.2% with an average of 38.9%. Precision was determined to be to <0.2% and was independent of dry matter content over the range studied.

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Acknowledgements

This work was partially funded by the UK Food Standards Agency.

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Authors and Affiliations

  1. Central Science Laboratory, Sand Hutton, York, YO41 1LZ, UK

    Colin Crews, Sarah Hasnip, Nick Potter & Paul Brereton

Authors
  1. Colin Crews
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  2. Sarah Hasnip
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  3. Nick Potter
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  4. Paul Brereton
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Correspondence to Colin Crews.

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Crews, C., Hasnip, S., Potter, N. et al. An in-house validated method for the determination of the dry matter content of soy sauce. Eur Food Res Technol 218, 400–402 (2004). https://doi.org/10.1007/s00217-003-0859-0

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  • DOI: https://doi.org/10.1007/s00217-003-0859-0

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