Food additives 

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Introduces chemicals used in foods, rotting substances or soaking foods 
in the process of manufacturing, processing or preserving foods.


Amino Acids

글리신 (Glycine)L-히스티딘 (L-Histidine)
DL-메오니틴 (DL-Methionine)L-카르니틴 (L-carnitine)
L-메티오닌 (L-Methionine)L-발린 (L-Valine)
타우린 (Tarurine)L-이소루이신 (L-Isoleucline)
L-글루타민 (L-Glutamine)L-루이신(L-Leucine)
글루타민산 나트륨 ( Sodium Glutamate)L-티로신 (L-Tyrosine)
핵산 (I+G)L-시스틴 (L-Cystine)
이노신산나트륨 (Disodium Inosinate)L-트레오닌 (L-Threonine)
L-아스파라긴 (L-Asparagine)L-트립토판 (L-Tryptophan)
L-아르기닌 (L-Arginine)L-세린 (L-Serine)

글루코사민 염산염 (Glucosamine HCL)