Liquid Aminos and Benefits

Protein is made up of amino acids, which aid in the formation of muscle in the body. Only 11 of the 20 essential amino acids are synthesised by our bodies; the remaining 9 must be obtained from our diet.

‘Non-essential amino acids’ and ‘essential amino acids’ are two different terms for amino acids that our bodies manufacture. Supplements for these amino acids are also available. Liquid aminos are another method you can get them in.


Liquid Aminos: What Are They?

An amino acid-based flavouring for food, liquid aminos is gluten-free and made from soybeans. Except for the fact that they are gluten- and alcohol-free, they are very identical to soy sauce.


Soy sauce is salty and sour; liquid aminos are sweet and gentle. As a vegetarian, it is difficult to achieve one’s protein demands through a vegetarian diet, hence liquid aminos are recommended.

Liquid aminos can be used in place of soy sauce in recipes that call for salty flavour.

The Best Reasons to Use Liquid Aminos

Amino acids can be found in liquid aminos, which provide the following health benefits:

Have Amino Acids in Them

Muscle mass is built and maintained through the consumption of protein. This substance is likewise employed for the purpose of enhancing one’s performance. Amino acids are the building blocks of protein.

Non-essential amino acids, on the other hand, must be sourced from the diet. Products can be used to meet the body’s protein needs on a vegetarian or vegan diet, which is lacking in protein. Amino acids can be found in liquid aminos.

There are 16 amino acids in soy products, and 17 amino acids in coconut sap products.

So they’re good for you, too!

Natural Gluten-Free

To be classified as gluten-free, a product must be free of gluten. Wheat, cereals, and products produced from them all include gluten, a protein. As a result, it keeps the food’s form and consistency.

Because some people are allergic to gluten, a small percentage of the population cannot eat it. Liquid aminos are a suitable option in these situations since they help the body meet its protein needs.

Hydrolyzed beans and water are used to make liquid aminos, while fermented coconut sap and water are used to make liquid aminos. As a result, gluten-free liquid aminos are created, which can be used in place of soy sauce.

Liquid aminos derived from coconut sap are used instead of soybeans by people on diets such as the palaeolithic diet, which forbids the consumption of legumes.

It is possible to add a savoury flavour to a food by using liquid aminos.

Not as Strong as Soy Sauce

In comparison to soy sauce, which has a strong flavour, liquid aminos have a gentler and sweeter taste.

Soy-based liquid aminos have roughly 300 mg of sodium, whereas those made from fermented coconut sap contain about 60% less sodium due of the fermentation process.

There is a noticeable difference in saltiness between the two methods. Although liquid amino and soy sauce may appear to be similar, there is a distinct flavour and taste difference between the two.

Liquid aminos typically have a lovely umami flavour with a hint of sweetness.

Remove Chemical Preservatives from Your Products

The absence of chemical preservatives in liquid aminos makes them ideal for those who are allergic to a wide range of food products that employ chemical preservatives as an ingredient.

Soy sauce is preserved with benzoic acid, also known as Sodium Benzoate, a chemical preservative. Soy sauce’s shelf life is lengthened by this process. In addition, the product is flavoured and coloured using other ingredients.

These preservatives are safe in little amounts, but some people are allergic to them and experience swelling, itching, and other symptoms as a result.

Reduces Appetite

Umami, one of the strongest flavours, is imparted to food by liquid aminos. Richness is added to food, making it more enjoyable to eat and making you feel fuller, making it more satisfying.

Amino acids are the building blocks of protein, and protein helps reduce hunger because it can produce the hunger-suppressing hormone. Liquid aminos supply these amino acids.

Furthermore, liquid aminos contain free glutamate, a byproduct of glutamic acid breakdown. It has been found that glutamate can help reduce hunger and the desire for food.

Women’s consumption of chicken broth, which is high in monosodium glutamate and imparts an umami flavour to the tongue, has been proven in studies to be beneficial.

Due to the increased efficiency of some brain regions in dealing with food and diet, this resulted in better self-control. Liquid amino acids have yet to be proven to aid in weight loss and reduced hunger.

It’s Easy To Include In Your Diet

In the form of a seasoning, liquid aminos can be used in a variety of dishes. Soy sauce can be replaced with these for a softer flavour and less calories.

In some cases, it can be employed in the following ways:

  • Salads benefit from their addition because of the additional flavour they provide.
  • Use it to infuse dips with savoury flavour for maximum umami impact.
  • Make a hummus to satiate your appetite with a saltier and savourier flavour profile.
  • Mix it with rice, beans, or pulses like peas and lentils.
  • They can be used instead of soy sauce in dishes such as noodles or stir-fries
    To boost the umami factor of a dish, incorporate them into the broth or soup.
  • Popcorn will taste great with them asa spice.
  • Add liquid aminos to roasted or raw vegetables to enhance the flavour of your cuisine.
  • As a snack, pair them with a handful of almonds.
  • It’s possible to use them into your meat or seafood dishes.
  • Add some more flavour to your pasta or macaroni by cooking it with it.

Liquid aminos can be used to create a variety of delicious and nutritious dishes and dinners.


Amino acids in liquid form are excellent for nourishing the body. Proteins are made up of the building blocks of amino acids. Our bodies need protein to grow and get stronger.

Liquid aminos are similar to soy sauce in terms of flavour and processing procedure, but they are distinct from soy sauce.

Soybeans or coconut sap can be used to produce liquid aminos. Because of the technique of manufacture, the amount of sodium in them is determined.

There are numerous advantages to using liquid aminos. They are chemical preservative and gluten free free. The umami flavour that their glutamate imparts helps to curb appetite.

As a spice or alternative for soy sauce, they are easy to incorporate into a diet. To utilise it as an ingredient in a variety of foods has numerous health benefits.