| Classification | Name of the product | Purpose |
|---|---|---|
| Emulsified Oil | GAMMIYU-S | Prevention of anti-aging of noodle, dumpling, rice cake and improvement in physical property (Soybean Oil or Rice Bran Oil) |
| Emulsified Plant Oil | Prevention of anti-aging of noodle, dumpling, rice cake and improvement in physical property (Sunflower Oil) | |
| MIGAMESEUYU | Prevention of anti-aging of noodle, dumpling, rice cake and improvement in physical property (Sunflower Oil) | |
| Emulsified Rice Bran Oil | Prevention of anti-aging of noodle, dumpling, rice cake and improvement in physical property (Rice Bran Oil) | |
| Emulsified Sunflower Oil | Improvement of property for noodle, dumpling skin, rice Cake, anti-aging (Sunflower Oil, Oil Conent over 90%) | |
| K-300A | Quality improver for noodle (Export) | |
| KM-3000G | Quality improver for noodle (Export) | |
| Emulsified Oil K-60 | Quality improver for noodle (Export, Oil Content over 60%) | |
| Emulsified Oil K-90 | Quality improver for noodle (Export, Oil Content over 90%) | |
| Alkaline Additive for Noodles | MYEONMISO | Improvement of viscosity and elasticity for noodle and wheat flour products |
| GYEOLMYEONJE | Improvement of viscosity and elasticity for noodle and wheat flour products | |
| MYEON CHINA | Improvement of elasticity and hardness for Chinese style noodle | |
| MYEONMISO-300 | Improvement of viscosity and elasticity for noodle and wheat flour products (Export) | |
| Polyphosphates (Mixture) | PolyrinsanA-205 | Chelating function, improving binding properties, preventing oxidation for noodle |
| pH Regulating Agent | SS-50 | Improvement of retaining ability and reduction microbial for fresh noodle (Not fried) |
| Fresh-B | Improvement of retaining ability and reduction microbial for steamed noodle | |
| Noodle Improving Agent (Mixture) | Premix Powder | Improvement of physical property of noodle (Export) |
| MP-100 | Improvement of physical property of noodle (Export) | |
| MPH-1000 | Improvement of physical property of noodle (Export) | |
| Other Alkali Additives | SINMI JOJEONGJE (Acidity Regulator) | Neutralizing acidic flavor in noodle and food processing |
| Antioxidant | Emultoco | Agent preventing rancidification of oil-treated product |