Editing Soy sauce (section)

=== Acid-hydrolyzed vegetable protein ===
{{main|Hydrolyzed vegetable protein}}
Some brands of soy sauce are made from acid-[[hydrolyzed]] [[soy protein]] instead of brewed with a traditional culture. This takes about three days.<ref name=kores>{{cite web |url=http://www.koreanrestaurantguide.com/health/health_soy.htm |title=Korean Restaurant Guide article on soy sauce |publisher=Koreanrestaurantguide.com |access-date=16 July 2010 |url-status=dead |archive-url=https://web.archive.org/web/20100927152844/http://koreanrestaurantguide.com/health/health_soy.htm |archive-date=27 September 2010 }}</ref> Although they have a different flavor, aroma, and texture when compared to brewed soy sauces, they can be produced more quickly and cheaply, and also have a longer shelf life and are usually made for these reasons. The clear plastic [[Ketchup packet|packets]] of dark sauce common with Chinese-style take-out food typically use a hydrolyzed vegetable protein formula. Some higher-priced hydrolyzed vegetable protein products with no added sugar or colorings are sold as low-sodium soy sauce alternatives called "'''liquid aminos'''" in health food stores, similar to the way [[salt substitute]]s are used. These products are, however, not necessarily low in sodium.