Chinese soy sauce may be the ideal vehicle for iron fortification. Soy sauce is a dark brown liquid condiment that has been used in China for thousands of years. It is a universally and dally consumed product in every Chinese family. It is added during cooking, especially to pork, fish, chicken, and some vegetables. In China, soy sauce is centrally processed, and 15 to 20 ml of soy sauce are consumed per person per day, with the exception of infants.
Soy sauce is extracted from the fermentation of soy beans and flour.
The literature reports many studies on iron absorption from soy beans and soy products. There are no studies in the literature in which iron absorption from soy sauce has been determined. Apart from China, soy sauce is also widely used In Japan, Korea, and some countries of Southeast Asia. Iron-fortified soy sauce, therefore, could also be used in these countries. In this study, we attempted the fortification of soy sauce with ferrous sulphate.