Some brands of soy sauce are often made from acid-hydrolyzed soy protein instead of brewed with a traditional culture. This process may take only three days. Although they have a different flavor, aroma, and texture when compared to brewed soy sauces, they have a longer shelf-life and are more commonly produced for this reason. The clear plastic packets of dark sauce common with Chinese-style take out food typically use a hydrolyzed vegetable protein formula. Some higher-quality hydrolyzed vegetable protein products with no added salt, sugar or colorings are sold as low-sodium soy sauce alternatives called "liquid aminos" in health food stores, similar to the way salt substitutes are used. These products are, however, not necessarily low in sodium.