Why is soy sauce pasteurised?

Soy sauce is pasteurized to ensure its safety and extend its shelf life. Pasteurization is a process of heating a liquid to a specific temperature for a set amount of time to kill harmful bacteria and other microorganisms. In the case of soy sauce, pasteurization typically involves heating the sauce to a temperature of at least 70 degrees Celsius (158 degrees Fahrenheit) for at least 30 minutes.

By pasteurizing soy sauce, manufacturers can reduce the risk of foodborne illnesses and ensure the sauce is safe to consume. Pasteurization also helps to preserve the flavor and quality of soy sauce by preventing spoilage caused by microorganisms. As a result, pasteurization is an essential step in the production of soy sauce and contributes to its widespread use as a condiment and ingredient in many cuisines.