Desalination of soy sauce.
In the desalination of Soy sauce, Sugar molasses and Amino acids or deacidification of Fruit juices, the same membranes, system design and Electrodialysis stacks are used. Soy Sauce is produced by fermentation, the broth contains 16 to 18wt% of NaCl. For human consumption this must be reduced to 5-8%. This can be done effectively and efficiently by Electrodialysis without loosing fragrance, colour or taste.