Posted on 8 March 2015 - 05:24pm
Last updated on 8 March 2015 - 06:07pm
Kong See Hoh
PETALING JAYA: The Sauce Manufacturers Association of Malaysia said soy sauces produced by its members are definitely safe for consumption.
Association president Lee Kok Fa said these sauces are mostly naturally brewed, Sin Chew Daily reported today.
None of them are producing "chemical sauces", he assured consumers at a press conference held in Kuala Lumpur on Saturday in response to a report in the daily that some soy sauces sold in the market could be "chemical sauce" that can be concocted within hours.
Lee confirmed that a food ingredient manufacturer does produce hydrolysed vegetable protein or HVP (the extraction of soy protein by breaking down soya beans with concentrated hydrochloric acid and the acid is then neutralised with an alkali, a process that produces 3-MCPD).
3-MCPD (3-monochloropropane-1,2-diol or 3-chloropropane-1,2-diol) is known to be harmful to the liver, kidneys and vascular system apart from increasing the risk of testicular cancer.
However, Lee said the 3-MCPD level in the HVP produced by the local food ingredient maker does not exceed 10ppb (parts per billion), well within the internationally permitted limit of 20ppb.
He said a small number of the association's members obtains HVP from the food ingredient maker to produce "blended soy sauce", which meets international food safety requirements.
Asked if local soy producers source HVP from overseas, Lee said none of its members import the ingredient as the need does not arise due to the good quality of the locally produced HVP.
"To do so would only increase the cost of production," he said.
He also pointed out that one has to consume up to 300ml of soy sauce with 3-MCPD daily for long periods to possibly see its harmful effects.
"But it is impossible for anyone to consume 300ml of 'chemical or blended soy sauce every day," he said, in allaying possible fear among consumers.
Source from: The Sun Daily
