What Are Liquid Amino Acids? A Comprehensive Guide

January 3, 2026 •

5 min read

Derived from either soybeans or coconut sap, liquid amino acids are concentrated sources of amino acids that serve as a savory, gluten-free, and vegan-friendly seasoning. They have gained popularity as a healthier alternative to soy sauce and have a distinct umami flavor profile that enhances a variety of dishes.

Quick Summary

Liquid amino acids are a salty, savory, gluten-free condiment made from soybeans or coconut sap. They are used as a seasoning, marinade, and vegan soy sauce alternative to add umami flavor to meals.

Key Points

Gluten-Free Alternative: Liquid amino acids are a popular naturally gluten-free substitute for soy sauce, ideal for those with gluten sensitivities or celiac disease.
Two Primary Sources: They are derived from either acid-treated non-GMO soybeans or fermented coconut blossom sap.
Provides Umami Flavor: Both types impart a savory, umami flavor to dishes, similar to soy sauce but often with a milder or sweeter profile.
Varying Sodium Levels: Soy-based liquid aminos can be high in sodium, while coconut aminos are significantly lower, making them a better choice for low-sodium diets.
Versatile Culinary Use: They can be used interchangeably with soy sauce in marinades, dressings, stir-fries, and as a general condiment.
Protein Source is Minimal: Despite the name, they are primarily used as a seasoning, not a significant source of dietary protein, though they contain amino acids.

What Exactly Are Liquid Amino Acids?

Liquid amino acids are savory, dark-colored condiments used as a flavor enhancer in cooking, similar to soy sauce or tamari. The name can be misleading, as they are not a significant protein source in typical serving sizes, but rather a concentrated flavor agent derived from protein sources. There are two primary types of liquid aminos, distinguished by their source material: soy-based and coconut-based.

Soy-Based Liquid Aminos

Best known by the brand name Bragg, soy-based liquid aminos are made from non-GMO soybeans and purified water. The soybeans are treated with an acid to break down their proteins into individual amino acids, a process called acid hydrolysis. Sodium bicarbonate is then added to neutralize the acid, which also contributes to the salty taste. This process does not involve fermentation, resulting in a slightly different flavor profile compared to fermented soy sauces.

Coconut Aminos

Coconut aminos are made from the fermented sap of the coconut blossom. After extraction, the sap is aged and combined with salt. The fermentation process gives it a slightly sweeter and milder taste than soy-based versions and traditional soy sauce. A key advantage is that coconut aminos are both soy-free and gluten-free, making them suitable for those with soy allergies or those following a paleo diet.

Production Process: Acid Hydrolysis vs. Fermentation

The method used to create liquid aminos is a major differentiator from other common savory condiments like soy sauce.

Acid Hydrolysis: This is the faster process used for soy-based liquid aminos. Soaking soybeans in hydrochloric acid breaks down the protein into free amino acids within days, rather than months. The use of sodium bicarbonate to neutralize the acid creates the final salty product.
Fermentation: This traditional method is used for soy sauce and coconut aminos, where natural yeasts or molds are introduced to the raw ingredients. This process takes much longer and results in a more complex, fermented flavor profile.

Nutritional Profile and Health Benefits

While liquid aminos are primarily a condiment, they offer certain nutritional and dietary benefits compared to other seasonings.

Naturally Gluten-Free: Unlike traditional soy sauce, which is typically brewed with wheat, both soy and coconut liquid aminos are naturally gluten-free. This makes them a great option for individuals with celiac disease or gluten sensitivity.
Lower Sodium Content: Coconut aminos are significantly lower in sodium than traditional soy sauce, and many soy-based liquid aminos also contain less sodium than their conventional counterparts. This can be beneficial for those monitoring their sodium intake for heart health.
Vegan-Friendly: Both soy and coconut liquid aminos are plant-based and suitable for vegan and vegetarian diets, unlike sauces like Worcestershire which often contain anchovies.
Potential Umami Satiety: The free glutamate found in liquid aminos contributes to the savory umami flavor. Some research suggests that consuming umami-rich foods may help reduce hunger and food cravings, aiding in weight management.
Free of Preservatives: Unlike some commercially prepared soy sauces, liquid aminos are generally free of chemical preservatives like sodium benzoate.

It is important to remember that due to their high sodium content (for soy-based), they should still be used in moderation. For substantial protein intake, whole food sources are recommended.

Culinary Uses: Enhancing Flavor in the Kitchen

Liquid aminos are versatile ingredients that can be used in countless ways to add a savory, salty kick to your meals. They can be used as a direct 1:1 replacement for soy sauce in most recipes.

Common uses include:

Marinades: Create flavorful marinades for tofu, tempeh, chicken, or beef by combining liquid aminos with garlic, ginger, and other spices.
Stir-Fries: Drizzle into vegetable or noodle stir-fries to add a deep, umami flavor.
Dressings: Whisk into salad dressings for a savory base, providing a depth of flavor that complements herbs and oils.
Condiment: Use as a dipping sauce for sushi, spring rolls, or dumplings.
Seasoning: Sprinkle over steamed vegetables, rice, or popcorn for a salty, savory boost.
Soups and Stews: Stir into soups, stews, or broths to add richness and depth.

Comparing Liquid Aminos and Other Sauces

To make an informed choice, it helps to understand how liquid aminos stack up against other popular seasonings.


Feature	Liquid Aminos (Soy-Based)	Coconut Aminos	Soy Sauce (Regular)	Tamari
Source	Non-GMO Soybeans	Coconut Blossom Sap	Soybeans, Wheat	Soybeans (minimal/no wheat)
Processing	Acid Hydrolysis	Fermented	Fermented	Fermented
Gluten-Free?	Yes	Yes	No (contains wheat)	Yes (check label)
Soy-Free?	No	Yes	No	No
Sodium (mg/tsp)	~320 mg	~90-130 mg	~290-330 mg	~330 mg
Flavor Profile	Mildly salty, umami	Milder, slightly sweet, less intense umami	Salty, strong umami	Richer, less salty than regular soy sauce

Potential Considerations and Downsides

While liquid aminos offer several benefits, they are not a perfect fit for every dietary need.

High Sodium Content (Soy-Based): Despite common misconceptions, soy-based liquid aminos have a sodium level comparable to or slightly higher than regular soy sauce. Those on a restricted sodium diet must still use them judiciously. Always check the nutrition label, or consider coconut aminos for a much lower sodium option.
Soy Allergies: Soy-based liquid aminos are not suitable for individuals with a soy allergy. Coconut aminos are an excellent soy-free alternative in these cases.
Taste Preference: Some individuals find the flavor profile of liquid aminos, particularly the milder, sweeter notes of coconut aminos, to be less robust than traditional soy sauce, which might not be ideal for certain recipes.
Cost: Liquid aminos are often more expensive than standard soy sauce, which can be a deciding factor for some consumers.

Conclusion: Is the Swap Worth It?

Liquid amino acids are an excellent gluten-free, vegan-friendly substitute for soy sauce, especially for those with celiac disease or wheat sensitivities. They provide a savory, umami flavor that is versatile in the kitchen for everything from marinades to dressings. For individuals concerned about sodium, coconut aminos offer a much lower-sodium choice compared to both soy-based liquid aminos and traditional soy sauce. However, the soy-based variety contains a significant amount of sodium and should be used in moderation. Ultimately, the choice to use liquid aminos depends on your specific dietary needs, flavor preferences, and budget, but they certainly offer a valuable and flavorful alternative in the world of condiments. For more information on amino acids and their functions in the body, consider resources from authoritative health bodies like the National Institutes of Health.

Outbound link: Understanding Amino Acids - NIH

How to Use Liquid Aminos: A Quick Guide

In salad dressings: Add a tablespoon to your vinaigrette for a savory twist.
As a marinade: Mix with garlic, ginger, and a touch of sweetness for a quick marinade for tofu or vegetables.
On roasted vegetables: Drizzle over roasted broccoli, Brussels sprouts, or asparagus for added flavor.
In stir-fries: Use it in place of soy sauce for a gluten-free and umami-rich base.
For a savory snack: Toss with nuts or seeds before roasting for a simple, salty coating.

Frequently Asked Questions

Liquid amino acids are typically unfermented (soy-based) or fermented from coconut sap, while traditional soy sauce is made from fermented soybeans and wheat. The lack of wheat in liquid aminos makes them a naturally gluten-free alternative, and their flavor profile is often milder and slightly sweeter than soy sauce.

They can be a healthier choice depending on dietary needs. Both soy and coconut aminos are naturally gluten-free and contain no chemical preservatives. However, soy-based liquid aminos can be comparable in sodium to regular soy sauce, so it's best to check labels and use in moderation.

No. The popular Bragg brand is soy-based. Coconut aminos are the soy-free type, made from the sap of the coconut blossom. Always read the label to ensure you have the right product for your dietary needs.

You can use liquid aminos anywhere you would use soy sauce. This includes using them in marinades for meat or tofu, mixing them into salad dressings, stirring them into stir-fries, or drizzling them over roasted vegetables for extra umami flavor.

Liquid aminos do not contain added monosodium glutamate (MSG). However, the breakdown of protein in the source material releases naturally occurring free glutamate, which is what provides the savory, umami taste.

You can substitute them, but be aware of the taste and sodium differences. Soy-based liquid aminos are saltier and have a stronger umami flavor, while coconut aminos are milder and sweeter with significantly less sodium. You may need to adjust other seasonings accordingly.

While they contain amino acids, the building blocks of protein, they are typically not a significant source of dietary protein in the small amounts used for seasoning. For substantial protein, it is best to rely on whole food sources.

For optimal freshness and flavor, store liquid amino acids in a cool, dark place. While not always required, refrigerating after opening is recommended by many manufacturers to extend shelf life.