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Tuesday, March 3, 2015

Beware of harmful ‘instant soy sauce’

The chemically-produced sauce can be made within hours and will damage the liver, kidneys and vascular system apart from increasing the risk of testicular cancer.
instant soy saucePETALING JAYA: Several manufacturers are taking the easy way out to produce soy sauce instantly by adding harmful chemicals instead of the time-consuming fermentation of soya bean which will take between three and six months.
Such “instant sauces” may contain cancer-causing chemical by-products, the Sin Chew Daily reported.
Sauce Manufacturers Association of Malaysia president Lee Kok Fa said these instant soy sauces contain an organic chemical compound 3-MCPD (3-monochloropropane-1,2-diol or 3-chloropropane-1,2-diol) which is carcinogenic and may increase the risk of testicular cancer.
A soy sauce maker said several manufacturers produce the “instant sauces” at very low cost to reap big profits.
He said it is known in industry circles that some sauce makers are sourcing hydrolysed vegetable protein (HVP) from food ingredient manufacturers to produce the blended sauce (produced by blending HVP sauce with soya sauce).
He added that these manufacturers have been warned by the authorities but so far no action has been taken.
HVP sauce is a chemical sauce made by breaking down vegetable or plant protein with concentrated hydrochloric acid and then neutralising it with an alkali.
This protein hydrolysis process creates the carcinogenic 3-MCPD, which is harmful to the liver, kidneys and vascular system apart from increasing the risk of testicular cancer.
The chemical sauce can be produced within hours or even minutes by mixing HVP with seasoning, sugar and water.
The sauce maker said it is difficult for consumers to tell the difference between soy sauce and blended HVP sauce.

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