The Core Ingredients: Soybeans and Water
At its heart, the formulation for Bragg's Liquid Aminos is exceptionally straightforward, relying on just two fundamental components: vegetable protein from soybeans and purified water. All soybeans used in the production are non-GMO verified, an important distinction for health-conscious consumers. This focus on a clean, simple ingredient list is a hallmark of the Bragg brand, which has long been associated with natural food products since its founding in 1912. The simplicity of the ingredients contrasts sharply with many mass-market soy sauces, which can contain added preservatives, flavorings, or wheat. The beans are the source of the protein that is broken down to release the amino acids, while the purified water provides the liquid base for the seasoning sauce.
The Amino Acid Profile
Following the breakdown of the soy protein, Bragg's Liquid Aminos naturally contains a profile of 16 essential and non-essential amino acids. These are the building blocks of protein, and they are responsible for much of the savory, umami flavor that the product provides. A typical serving delivers 1 gram of protein. The amino acids present in Bragg's include alanine, arginine, aspartic acid, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tyrosine, and valine. While the nutritional contribution of the amino acids from a single serving is minimal, it is a key selling point for those seeking out plant-based sources of these compounds.
From Soybeans to Sauce: The Production Process
One of the most significant differences between Bragg's Liquid Aminos and traditional soy sauce lies in its manufacturing process. Bragg's is unfermented. Instead of relying on a lengthy fermentation period with mold and saltwater, the company uses a process called acid hydrolysis. In this method, soybeans are treated with hydrochloric acid, which rapidly breaks down the proteins into their component amino acids, a process that can take just a few days. The acid is then neutralized with sodium bicarbonate, a reaction that creates sodium chloride, which is table salt. This means the salty flavor in Bragg's comes from the manufacturing process itself, not from added salt. Traditional soy sauce, by contrast, is fermented over many months, which develops different flavor compounds and often involves wheat.
Some inexpensive soy sauces also use acid hydrolysis, and concerns have been raised about the potential creation of a compound called 3-monochloropropane diol (3-MCPD), a suspected carcinogen. However, Bragg Live Foods has stated that their liquid aminos contain levels of 3-MCPD that are below US limits. The company's exact recipe and process remain proprietary, adding to the product's mystique.
Bragg's Aminos vs. Alternatives
Understanding how Bragg's compares to other popular condiments helps clarify its unique appeal. Two common alternatives are traditional soy sauce and coconut aminos.
Comparing with Traditional Soy Sauce
- Ingredients: Traditional soy sauce is typically made from soybeans, wheat, salt, and water. Bragg's uses only soybeans and water, making it gluten-free.
- Process: Soy sauce is fermented for months, creating a more complex flavor profile. Bragg's is unfermented and uses acid hydrolysis for a faster process.
- Flavor Profile: The flavor of Bragg's is often described as milder, slightly sweeter, and less salty than traditional soy sauce. Some also find its umami flavor less pronounced due to the lack of fermentation.
- Sodium: While Bragg's has no added salt, its sodium content per serving (320 mg per teaspoon) can be comparable to regular soy sauce when adjusting for serving size differences.
Comparing with Coconut Aminos
- Ingredients: Coconut aminos are made from fermented coconut blossom nectar and salt, making them a soy-free alternative. Bragg's is made from soybeans.
- Process: Coconut aminos are naturally fermented and do not use acid hydrolysis.
- Flavor Profile: Coconut aminos are noticeably milder and sweeter than both Bragg's and soy sauce. Bragg's has a more savory, soy-forward taste.
- Sodium: Coconut aminos are significantly lower in sodium than Bragg's.
Comparison Table
| Feature | Bragg's Liquid Aminos | Traditional Soy Sauce | Coconut Aminos |
|---|---|---|---|
| Main Ingredient | Non-GMO Soybeans | Soybeans and Wheat | Coconut Blossom Nectar |
| Production | Unfermented (Acid Hydrolysis) | Fermented | Fermented |
| Gluten-Free | Yes | No (usually contains wheat) | Yes (naturally gluten-free) |
| Soy-Free | No (made from soy) | No (made from soy) | Yes |
| Flavor | Savory, umami, slightly milder | Salty, robust, complex umami | Milder, sweeter |
| Sodium | High, but no salt is added | High (salt is added) | Significantly lower |
Culinary Uses of Bragg's Liquid Aminos
Due to its umami-rich flavor, Bragg's is an incredibly versatile seasoning that can be used in a wide variety of dishes. It is often used as a direct replacement for soy sauce or tamari. Some popular applications include:
- Stir-fries and sautéed dishes: A splash adds a rich, savory depth to vegetables, tofu, or meats.
- Dressings and sauces: It can be used to create savory salad dressings, marinades, or dipping sauces.
- Soups and broths: A few drops enhance the overall flavor profile.
- Popcorn seasoning: A unique and popular way to add a salty, umami kick to a classic snack.
- Macrobiotic dishes: Historically, it has been embraced by various counterculture and health food movements.
Bragg's is also a popular vegan substitute for Worcestershire sauce, as it provides a similar savory flavor without containing anchovies.
Conclusion: A Simple Product with a Savory Appeal
So, what are Bragg's aminos made of? The answer is simply non-GMO soybeans and water. The seasoning's allure comes from its straightforward, unfermented process that delivers a salty, umami flavor similar to, yet distinct from, traditional soy sauce. As a naturally gluten-free and vegan product, it has cemented its place in the health food aisle for decades. The minimal ingredient list, coupled with its reliable flavor, makes it a valuable and versatile seasoning for those seeking a simple, soy-based alternative for enhancing a wide array of savory dishes. Epicurious provides additional context on the history and uses of liquid aminos.
This article offers an informational overview and should not be considered dietary or medical advice. Individuals with soy allergies should avoid this product. Individuals watching their sodium intake should be mindful of the sodium content.
