Chemical products for preserving, stabilizing, salting, pickling, marinating and smoking foodstuffs with the exception of fish; chemical additives and additive agents for influencing the color, preserving and changing the consistency and improving the taste of foodstuffs with the exception of fish, particularly for soya product treatment

chemical preparations consisting primarily of processed soybeans used for conserving, stabilizing, pickling and preserving food with the abilities to marinade, smoke, color and flavor food and change the consistency of food