| 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 |
| Polyrinsan A | Chelating function and improving water holding and binding properties in processing of meat, fish flesh, noodle. Sodium Polyphosphate and Potassium Metaphosphate are main components. | |
| Polyrinsan A-100 | Chelating function and improving water holding and binding properties in processing of meat, fish flesh, noodle. Sodium Polyphosphate, Potassium Metaphosphate, and Sodium Metaphosphate are main components. | |
| Polyrinsan A-105 | Chelating function and improving water holding and binding properties in processing of meat, fish flesh, noodle. Sodium Polyphosphate, Potassium Metaphosphate, and Sodium Pyrophosphate are main components. | |
| Polyrinsan A-200 | Anti-Dripping agent in processing of fish on boat. Sodium Polyphosphate, Sodium Metaphosphate, and Sodium Pyrophosphate are main components. | |
| Polyrinsan A-205 | Chelating function and improving water holding and binding properties in processing of noodle. Sodium Polyphosphate, Sodium Metaphosphate, Sodium Pyrophosphate, and Monosodium Phosphate are main components. | |
| 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 |
| Synthetic Leavening Agent | Baking Powder | Suitable for making deep fried food, pancake powder, hot dog (Rapid action) |
| Baking Powder-1 | Suitable for making deep fried food, pancake premix powder (Durability) | |
| Baking Powder-H | Suitable for making sponge cake (Durability) | |
| Baking PowderA-100 | Suitable for steamed bun and dumpling that have long cooking time and clear surface (Slow action) | |
| Baking PowderA-300 | Suitable for cake, bakery (Durability / Standard type) | |
| Baking Powder3-1 | Suitable for making tortilla (Durability) | |
| Baking Powder Plus | Suitable for bakery and nut products that have long cooking time (Slow action) | |
| Antioxidant | Emultoco | Agent preventing rancidification of oil-treated product |
| Emulsifier & Foaming Agent | SG-Ester | Quality improver improving the volume and texture of cake by generating uniform air bubbles |
| Other Bakery Improving Agents | S-2000 | Composed by emulsifier, enzymes, and etc. Quality improver for bakery products improving dough, volume and texture of quality |
| Yeast Food-1 | Quality improver for activating yeast growth and strengthens the texture of dough for cakes | |
| Other Bakery Improving Agents | EMULCAKE | Quality improver for improving uniformity of gas production and texture for cakes |
| Animal Proteins | Ultra 9150 WPI | Whey protein content 90%, Clear-type, Ingredients for RTD beverages, Protein |
| Whey Protein Concentrate | Whey Protein (Protein 80%), Abundant essential amino acids, Improvement in immunity, Used for products of Muscle strengthening and Weight control | |
| Whey Protein Hydrolysate | Whey Protein (Protein 80%), Protein-rich, Rapid absorption in the body, Used for products of Muscle strengthening and Weight control | |
| Whey Protein Isolate | Whey Protein (Protein 90%), Protein-rich, Abundant essential amino acids, Suitable for lactose-intolerant | |
| Whey Protein Isolate Hydrolysate | Whey Protein (Protein 90%), Protein-rich, Rapid absorption in the body, Suitable for lactose-intolerant | |
| Milk Protein Concentrate | Milk protein content 85%, Protein rich, Muscle forming and regenerating, Improving calcium absorption, Immune system, Ingredients for protein bar and RTD beverages | |
| Milk Protein Isolate | Milk protein content 90%, Protein rich, Muscle forming and regenerating, Improving calcium absorption, Immune system, Ingredient for protein bar and RTD beverages, Suitable for lactose-intolerant | |
| Egg Albumen | Egg Protein, Egg White Powder | |
| Plant Proteins | Isolated Soy Protein | Soy Protein (Protein 90%), Abundant essential amino acids, Improvement of immunity, Lower cholesterol level |
| Pea Protein | Pea Protein (Protein 85%), Protein-rich, Abundant essential amino acids, Low-fat, Improvement in immunity | |
| Rice Protein | Rice Protein (80%), Protein-rich, Abundant essential amino acids, Improved digestion, Low-fat, Low-carbohydrate | |
| Organic Plant Proteins | Organic Proteins of Brazilnut, Sunflower Seed, Pumpkin Seed, Brown Rice, Sacha Inchi, Yellow Pea, Coconut, Almond, Flax Seed, Various Proteins Level, Abundant essential amino acids, Diverse Nutrients | |
| Nutritional Materials | Vitamineralpremix N | Fortifying nutrient, Mixed 11 Vitamins and Minerals |
| Sun Active CA-80P | Calcium enhancer, Dispersibility | |
| Health Functional Materials | Garcinia Cambogia | Weight loss (Fat-Controlled HCA 60%), Lower Abdominal fat, Lower cholesterol, Soluble / Non-Soluble |
| Marigold Flower Extract (Lutein) | Eye protection (Health of Yellow spot), Recovery ophtahlmocopia, Prevention of cataracts, Decrease intraocular pressure | |
| Tart Cherry Extract Powder | Abundant Melatonin and Polyphenol, Antioxidant effect, Somnipathy improvement, Anti-inflammaotry activity, Muscle recovery | |
| Moringa Leaf Powder | Chlorophyl 0.3%, Antioxidant effect, Abundant nutrients | |
| Coconut Sugar | Natural sweetener, Replacement for sugar, Rich in different types of Amino Acids, Vitamins, and Minerals | |
| Aloe Aborescens Powder | Anthraquinone compound, Aloin content 3%, Helps defecation and ease constipation, Anti-inflammatory, Skin regenerating effect, Improves gut-health and blood circulation | |
| Green Tea Extract | Total Catechins 70%(EGCG 40%), Total Polyphenols 95%, Caffeine 3% below Antioxidant effect, Reduce body fat, Improvement in blood cholesterol level | |
| Glucomannan | Glucomannan 90%, Weight loss, Constipation prevention, Vasculoprotection, Regulation of blood glucose | |
| Glycerin Esters of Fatty Acids | KM - 11 | Gum base, Emulsifier W/O type |
| KM - 105 | Emulsifier W/O type for Foods and Cosmetics | |
| KM - 205 | Emulsifier (Self-emulsifying type) for Foods and Cosmetics | |
| KM - 7070 | Emulsifier (Monoester medium content) for Foods and Icecream | |
| KM-8000 | Polyglycerin esters of Fatty acid | |
| TYPE-P(V) | Distilled high-purity emulsifier (Monoglyceride) | |
| Sorbitan Esters of Fatty Acids | KM - 65 | Emulsifier O/W type for Icecream and Bakery |
| Propylene Glycol Esters of Fatty Acids | P M S | Emulsifier W/O type for Margarine, Cosmetics, and processing of Fatty oil |
| Lecithin | Lecithin | Natural emulsifier (Soy lecithin) |
| Sodium Phosphate | Sodium Phosphate Monobasic | pH buffer, Chelating function (in meat, fish flesh, noodle processing) |
| Sodium Phosphate Dibasic | pH buffer, Chelating function (in meat, fish flesh, noodle processing) | |
| Sodium Phosphate Tribasic | pH buffer, Chelating function (in meat, fish flesh, noodle processing) | |
| Calcium Phosphate | Calcium Phosphate Monobasic | Calcium enhancer, Acidic ingredient for baking powder |
| Calcium Phosphate Dibasic | Ca enhancer, Fermentation Regulator | |
| Calcium Phosphate Tribasic | Ca enhancer, Anti-caking agent, pH buffer | |
| Polyphosphates | Sodium Metaphosphate | pH buffer, Chelating function |
| Sodium Polyphosphate | pH buffer, Chelating function | |
| Sodium Pyrophosphate | pH buffer, Chelating function | |
| Disodium Dihydrogen Pyrophosphate | pH buffer, Chelating function, Acidifying agent for baking powder | |
| Egg Processed goods | Kwangil Sliced Fried Egg | Solid ingredients of soup (Red, green, yellow egg sheets / carrot-flavor, spinach-flavor, and etc.) |
| Sliced Fried Egg | Solid ingredients of soup | |
| Egg Flakes | Suitable for topping or seasoning for rice | |
| Egg Processed Goods | Fried Egg Garnish | Fried egg as garnish for noodles, stew, and bibimbap |
| Seasonings | Flavouring Spices Dressing Extract | Improving flavor and eliminating off flavor, Seasoning for noodle and processing products |
| Spicy Based Seasoning | Improving Spicy flavor Seasoning for instant noodle, meat, snack processing products | |
| Beef Based Seasoning | Improving Beef-based flavor Seasoning for instant noodle, meat, snack processing products | |
| Seafood Based Seasoning | Improving Seafood-based flavor Seasoning for instant noodle, meat, snack processing products | |
| Bulgogi Seasoning | Improving Bulgogi flavor Seasoning for instant noodle, meat, snack processing products | |
| Shrimp Seasoning | Improving Shirmp flavor Seasoning for instant noodle, meat, snack processing products | |
| Sausage Seasoning | Improving Sausage flavor Seasoning for instant noodle, meat, snack processing products | |
| Kimchi Seasoning | Improving Kimchi flavor Seasoning for instant noodle, meat, snack processing products | |
| Curry Seasoning | Improving Curry flavor Seasoning for instant noodle, meat, snack processing products | |
| Beef Seasoning | Improving Beef flavor Seasoning for instant noodle, meat, snack processing products | |
| Chicken Seasoning | Improving Chicken flavor Seasoning for instant noodle, meat, snack processing products | |
| Grain Products | Glutinous Rice Powder | Widely used in food processing (Cookie, rice cake, premix) |
| Wet-milled Glutinous Rice Powder | High-quality glutinous rice powder with improved glutinosity, color, and taste by special processing (High-quality of glutinous rice cake, cookies, icecream) | |
| Frozen glutinous rice powder | Unique taste, flavor, and glutinosity of glutinous rice by quick freezing after pulverizing soaked glutinous rice (Glutinous rice dougnuts, glutinous rice products) | |
| Rice powder | Basic ingredients in rice cake, cookie, noodle processing | |
| α- corn starch | Widely used in food processing (Bakery, cookie, noodle) | |
| α - corn powder | Widely used in food processing (Bakery, cookie, noodle) | |
| Mungbean powder | Mungbean pancakes, gruel products | |
| Others | Egg Albumin | Widely used in food processings |
| Whole Egg Powder | Food processings including bakery & cookies | |
| SUNMATE M1 | Used in fish and meat processing (Phosphate replacer) | |
| Sunmate S1 | Used in fish and meat processing (phosphate replacer) | |
| Soy Green 1-6 | Tofu coagulant emulsified with mangesium chloride | |
| Soy Well-2 | Tofu coagulant emulsified with mangesium chloride | |
| Poly 2000-1 | Used in fish and meat processing (Improving binding strength) | |
| Starch Paste | Used in cold water to make Kimchi paste | |
| Sodium DL-Malate | Used in fish guts processing (Salt replacer), Quality improver |