Rapid Analysis of Soy Sauce by Fourier Transform Infrared Spectroscopy

Recently, Foss Japan held a webinar introducing the latest analytical equipment specialized in the component analysis of soy sauce. There is growing anticipation for methods that can analyze each component of soy sauce with high precision and simultaneously, based on FT-IR (Fourier Transform Infrared Spectroscopy), which has become widespread in various domestic industries. Soy sauce is an essential seasoning in Japanese food culture, and its flavor and quality are determined by the balance of its components. However, accurate component analysis is indispensable for maintaining and improving the quality of soy sauce. In this seminar, we introduced the possibilities of soy sauce production through our analytical solutions, from raw material management to product analysis! Thank you to all the customers who participated. Overview: - Utilization of analytical equipment in soy sauce production - Features and applications of the new generation of analytical equipment - Demonstration and Q&A If you would like the materials, please contact Foss Japan. Contact: 03-5962-4811 / info@foss.co.jp