Soy sauce vs datu puti soy sauce 200ml

• Blend of Hydrolyzed and Naturally Fermented Soybean Protein (Flavor Base/Protein Source) — Delivers core umami through amino acids and small amounts of plant protein; natural fermentation may aid digestibility but soy is a major allergen that can cause serious reactions, and hydrolyzed proteins increase free glutamates.
• Iodized Salt (Seasoning/Preservative) — Supplies iodine to help prevent thyroid issues (beneficial) but dramatically elevates sodium levels, contributing to risks of hypertension, cardiovascular strain, and fluid retention with regular use.
• Caramel (Colorant) — Provides the characteristic dark brown hue without adding flavor or nutrition; generally recognized as safe but some caramel types contain 4-MEI linked to cancer concerns in high-dose animal testing.
• Sodium Benzoate (Preservative) — Inhibits bacteria and mold to extend shelf life; FDA-approved but may cause allergic reactions, hives, or asthma in sensitive consumers and has potential to form carcinogenic benzene under certain conditions.
• Monosodium Glutamate (Flavor Enhancer) — Strongly amplifies savory umami taste with no nutritional benefit; safe for most per regulators yet associated with headaches, flushing, and nausea in MSG-intolerant individuals.
• Yeast Extract (Natural Flavour) — Contributes natural glutamates for savory depth similar to MSG; may offer trace B vitamins but negligible here and can provoke sensitivity symptoms in those reactive to yeast or free glutamates.

• Hydrolyzed Soybean Protein (Flavor Base) — Provides savory amino acids for umami taste via chemical breakdown of soy; soy is a major allergen that may cause severe reactions in sensitive people while offering only trace protein in typical servings.
• Iodized Salt (Seasoning/Preservative) — Supplies iodine to support thyroid function but delivers very high sodium that contributes to hypertension and cardiovascular strain with frequent use.
• Caramel (Coloring Agent) — Imparts dark brown hue typical of soy sauce; some caramel types contain compounds like 4-MEI with potential cancer risks in high doses although usage levels are regulated.
• Monosodium Glutamate (Flavor Enhancer) — Intensifies umami flavor without adding calories; generally safe but can cause headaches, nausea or flushing in MSG-sensitive consumers.
• Potassium Sorbate (Preservative) — Prevents spoilage by inhibiting molds and yeasts; recognized as safe but may provoke allergic skin reactions or irritation in sensitive users.
• Disodium Inosinate (Flavor Enhancer) — Boosts savory notes when paired with MSG; generally safe yet may elevate uric acid levels, posing risks for those with gout or purine sensitivities.
• Disodium Guanylate (Flavor Enhancer) — Synergizes with MSG and inosinate for enhanced umami; considered safe in small amounts but can mimic MSG reactions in intolerant individuals.
• FD&C Yellow #5 (Artificial Color) — Synthetic tartrazine dye for hue adjustment; linked to allergic responses, hives, and hyperactivity in sensitive people especially children.
• FD&C Yellow #6 (Artificial Color) — Synthetic Sunset Yellow dye; associated with potential allergic reactions and behavioral effects in children with some countries imposing restrictions.
• FD&C Red #40 (Artificial Color) — Common synthetic red dye; may trigger hypersensitivity or contribute to hyperactivity symptoms with ongoing debates about cumulative safety.

Blend of Hydrolyzed and Naturally Fermented Soybean Protein (Flavor Base/Protein Source), Sodium Benzoate (Preservative), Yeast Extract (Natural Flavour)

Water (Solvent), Iodized Salt (Seasoning/Preservative), Caramel (Colorant), Monosodium Glutamate (Flavor Enhancer), Disodium Inosinate (Flavor Enhancer), Disodium Guanylate (Flavor Enhancer)

Hydrolyzed Soybean Protein (Flavor Base), Citric Acid (Acidulant), Potassium Sorbate (Preservative), FD&C Yellow #5 (Artificial Color), FD&C Yellow #6 (Artificial Color), FD&C Red #40 (Artificial Color)