In mid-January 2004, a team of journalists of the “Weekly Quality Report” program from the state-run China Central Television (CCTV) investigated the production of the Hongshuai Soy Sauce. The Chinese journalists went to the food seasoning manufacturer in Hubei province. They pretended to be buyers and enquired about the soy sauce ingredients. They were told by a manager that the soy sauce was made from the amino acid syrup, and mixed with water, sodium hydroxide, red sugar; hydrochloric acid and other chemical additives. . . . They also learnt that the soy sauce manufacturer purchased at least a thousand tons of amino acid syrup (or powder – the dry form) per month from another manufacturer in producing few thousands tons of soy sauce. As a result of the preliminary investigation, the journalists decided to explore the source of amino acid syrup.
The journalists then found the amino acid syrup manufacturer (a bioengineering company) in Hubei province. When asking how the amino acid syrup (or powder) was generated, the manufacturer replied that the powder was generated from human hair . . .
From the Internet Journal of Toxicology