Solubilization Phenomenon of Fats and Oils by Solid Components of Soy Sauce

Part I. Conditions of solubilization

Abstract

Interaction between soy sauce (brewed naturally) and cottonseed oil was investigated in the system consisting of soy sauce powder, cottonseed oil and water.
Viscographic tests revealed that oil solubilization occurred under some specific conditions of composition in the system and agitation. The solubilized mixture was non-emulsive, and oil droplets were not observed microscopically in the mixture. Solubilization of the mixture was quantitatively expressed as hardness, F (c), and adhesiveness, F (a), measured by a Rheo Meter. These values were paralleled to turbidity determined by a spectrophotometer of the mixture diluted with water.
The aqueous solution containing about 70% (w/w) of soy sauce powder stably solubilized cottonseed oil up to O.8 volume of the aqueous solution.