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Stable carbon isotopic composition indicates large presence of maize in Brazilian soy sauces ( shoyu )

M.C. Morais,T.A. Pellegrinetti, L.C. Sturion,T.M.S. Sattolo,L.A. Martinelli

Journal of Food Composition and Analysis（2018）

Cited 7|Views4
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Abstract
•Most of the shoyu produced in Brazil has a low content of soy and a higher content of maize.•The law in Brazil allows the presence of maize as an ingredient in shoyu.•The price of soybean is higher than maize and it is probably the main reason for this discrepancy.
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Key words
Shoyu,Sauce,Soy,Maize,Stable isotopes,Brazil,Food analysis,Food composition
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