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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use coconut aminos as a soy-free and gluten-free alternative to soy sauce, adding …
What it is
Coconut aminos is a savory liquid condiment made from the fermented sap of coconut blossoms. The sap is collected, then fermented with salt, similar to how soy sauce is made. It is typically dark brown and has a slightly sweet and salty taste.
Why it's used
Manufacturers use coconut aminos as a soy-free and gluten-free alternative to soy sauce, adding a savory, umami flavor. It is often found in marinades, sauces, dressings, and as a seasoning for various dishes, particularly in gluten-free and paleo-friendly products.
Health notes
Coconut aminos is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of amino acids and minerals. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated coconut sap and its derivatives, but did not set a numerical acceptable daily intake (ADI) for coconut aminos specifically. Evidence does not suggest adverse health effects at typical consumption levels.
Allergen info
Coconut is not one of the nine major allergens defined by the FDA. Coconut aminos is generally considered safe for individuals with allergies to soy, wheat, or gluten. It is not derived from tree nuts.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.