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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
| ๊ธ๋ฆฌ์ (Glycine) | L-ํ์คํฐ๋ (L-Histidine) |
| DL-๋ฉ์ค๋ํด (DL-Methionine) | L-์นด๋ฅด๋ํด (L-carnitine) |
| L-๋ฉํฐ์ค๋ (L-Methionine) | L-๋ฐ๋ฆฐ (L-Valine) |
| ํ์ฐ๋ฆฐ (Tarurine) | L-์ด์๋ฃจ์ด์ (L-Isoleucline) |
| L-๊ธ๋ฃจํ๋ฏผ (L-Glutamine) | L-๋ฃจ์ด์ (L-Leucine) |
| ๊ธ๋ฃจํ๋ฏผ์ฐ ๋ํธ๋ฅจ ( Sodium Glutamate) | L-ํฐ๋ก์ (L-Tyrosine) |
| ํต์ฐ (I+G) | L-์์คํด (L-Cystine) |
| ์ด๋ ธ์ ์ฐ๋ํธ๋ฅจ (Disodium Inosinate) | L-ํธ๋ ์ค๋ (L-Threonine) |
| L-์์คํ๋ผ๊ธด (L-Asparagine) | L-ํธ๋ฆฝํ ํ (L-Tryptophan) |
| L-์๋ฅด๊ธฐ๋ (L-Arginine) | L-์ธ๋ฆฐ (L-Serine) |
| ๊ธ๋ฃจ์ฝ์ฌ๋ฏผ ์ผ์ฐ์ผ (Glucosamine HCL) | |
