Does soy sauce go bad? (+ How to spot)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will address the question, “does soy sauce go bad” as well as other related questions pertaining to the subject at hand like how much time does soy sauce take to go bad or what are some of the storage practices needed to prolong the shelf life of soy sauce.
Does soy sauce go bad?
For the most part, no, soy sauce does not go bad. It simply loses its flavour over the course of time. Soy sauce contains a huge amount of sodium which does not allow any microbe to survive and multiply.
Soybean is the most produced and consumed oil seed crop worldwide. In 2013, 226 million metric tons were produced in over 70 countries. Organically produced soybean represents less than 0.1% of total world production (1).
Items like soy sauce are used in small amounts while cooking, therefore such questions are very common and people often wonder if it goes bad or not. Well, you have your answer now.
As a matter of fact, soy sauce often lasts longer than its expiry date, simply because of the high sodium content. Sodium is a natural preservative that does not allow the growth of microorganisms. However, there are salt-tolerating yeasts and molds which can grow in foods that contain high amounts of salt, including soy sauce (3).
It will also retain its freshness and flavor after the expiry date for a good period of time before it starts to lose its efficacy and flavor. Keep in mind that it is still safe to consume. The only change you’re going to experience is a darker color and stronger aroma due to the oxidation process. According to the USDA, with an exception of infant formula, if the date passes during home storage, a product should still be safe and wholesome if handled properly until the time spoilage is evident. Spoiled foods will develop an off odor, flavor or texture due to naturally occurring spoilage bacteria. If a food has developed such spoilage characteristics, it should not be eaten (2).
How long does soy sauce last?
Depending on the brand manufacturer and whether the bottle has been opened or not, soy sauce can last from 6 months to about 3 years (or even more in ideal storage practices).
According to the USDA, an unopened bottle of soy sauce can be safely stored for 3 years at room temperature and for one month in the refrigerator once opened. Refrigeration ensures that commercial sauces and condiments stay fresh for a longer period of time. Shelf-stable commercial soy sauce is safe when stored at room temperature after opening. Quality, not safety, is the reason the labels on these products suggest that they be refrigerated after opening (4).
Reading the label is always the first option that you should be referring to when dealing with food products. Having said this, there is no guarantee that the sauce is determined to go bad right after its expiration date as mentioned before.
An important factor to prolong the shelf life of soy sauce is storing it in the refrigerator. With proper sealing, even an opened bottle of soy sauce can last much longer than usual if stored appropriately.
In a study, soy sauce was stored for 90 days at room temperature and under cold storage. The results indicated that the changes of physicochemical properties of the stored product depended on the types of raw soy sauce, heat-treatment and storage conditions, where the temperature was a determinant factor. Losses of chemical compounds and aroma and flavor were lower under cold storage (5).
Shelf life of soy sauce. (How to increase it?)
To increase the shelf life of your soy sauce, the best way is to store it in a cool and dry place. Obviously, the best practice is not to open the sauce without the intention of using it. In this way, your soy sauce will last upto 3 years.
There is a possibility where you open the soy sauce and now you are wondering where you should store it? Well, there is no hard and fast rule as to where it should necessarily be stored. All you need to do is make sure it is sealed properly in a cool, dry place and it will retain its best flavor and texture for up to 6 months, depending on its composition and packaging material, as well as on other factors, such as handling of the product.
Do you have to refrigerate soy sauce?
Like already mentioned, soy sauce contains a huge amount of sodium that naturally prevents it from going bad. However, storing it in the refrigerator will definitely help in maintaining the optimal flavor and shelf life. In general, the shelf life of food can be extended after its sell-by date if it is refrigerated properly (7).
Just tightly seal the cap and put soy sauce in the fridge for the next time you want to use it. Storing it in the refrigerator is an ideal storage condition when optimal results are desired.
Other FAQs about Sauces which you may be interested in.
How long does spaghetti meat sauce last in the fridge
Does Worcestershire sauce go bad?
How to tell if soy sauce has gone bad?
Being a fermented beverage, it is highly unlikely that soy sauce will spoil in a traditional sense. It can only go bad if proper hygiene and safety measures are not ensured. However, it can spoil. Although soy sauce is fermented and pasteurized, some microorganisms, such as halophilic bacteria, are able to grow in the soy sauce (6).
Unlike other soy products such as milk that can make you seriously ill if consumed expired, soy sauce does not have similar results. This fermented product will not affect your health even after its expiry date, unless it is contaminated with molds, yeasts or bacteria that are salt-tolerant and grow in high-salt-containing food (3).
There are few exceptions to this case because fermentation does not guarantee neutralizing the outside contaminants. If your soy sauce was kept in the refrigerator without a lid, then there are chances that a mold or any other unfavorable particle can enter the sauce.
To check this, you can take out the soy sauce in an open container and do a visual and sensory analysis of the sauce. Microbial contamination leads to increase in turbidity of the sauce (5).
Look closely to see if there are any unwanted particles floating at the top. You can also take a whiff to identify strange odors. If so, then something has clearly caused your soy sauce to turn rancid. The flavor changes during the storage period, as well as the properties of the sauce (5).
Summary
After all that we have discussed, it is safe to say that soy sauce can go bad. I mean, any food item will go bad if you are not storing it properly. In the case of soy sauce, the chances are highly unlikely because there is no special method involved.
Conclusion
In this brief guide, we addressed the question, “does soy sauce go bad” as well as other related questions pertaining to the subject at hand like how much time does soy sauce take to go bad or what are some of the storage practices needed to prolong the shelf life of soy sauce.
References
- Hartman, Glen L., et al. Organically grown soybean production in the USA: Constraints and management of pathogens and insect pests. Agron, 2016, 6, 16.
- Food Product Dating. United States Department of Agriculture. 2019.
- Rawat, Seema. Food Spoilage: Microorganisms and their prevention. Asian j plant sci Res, 2015, 5, 47-56.
- Foodkeeper. Food Safety and Inspection Service. United States Department of Agriculture.
- Liang, Ru, et al. Characterizing the effect of packaging material and storage temperature on the flavor profiles and quality of soy sauce. J food sci technol, 2020, 57, 1544-1552.
- Sumague, Ma Josie V., et al. Predisposing factors contributing to spoilage of soy sauce by Bacillus circulans. Philipp J Sci, 2008, 137, 105-114.
- Sharif, Zainon Binti Mat, et al. A study on shelf Life prolonging process of chili soy sauce in Malaysian SMEs’(Small Medium Enterprise). IOP Conf Ser Mat Sci Eng, 2017, 203.
