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Introduces chemicals used in foods, rotting substances or soaking foods
in the process of manufacturing, processing or preserving foods.
Thickening Agent & Stabilizer & Emulsifier
| ์๋ผ๋น์๊ฒ (Arabic Gum) | ๋ฉํ์ธ์ฐ๋ํธ๋ฅจ(Sodium Polyphosphate) |
| ๊ตฌ์๊ฒ (Guar Gum) | ํผ๋ก์ธ์ฐ๋ํธ๋ฅจ(Sodium Pyrophosphate) |
| ์ํ๊ฒ (Xanthan Gum) | ์คํ
์๋ฆฐ์ฐ ๋ง๊ทธ๋ค์ด (Magnesium Stearate) |
| ์นด๋ผ๊ธฐ๋ (Carrageenan) | ์ด์ฐํ๊ท์ (Silicon Dioxide) |
| ์นด์ ์ธ๋ํธ๋ฅจ(Sodium Caseinate) | ๊ธ๋ฆฌ์ธ๋ฆฐ 90% ( ์๋ฌผ์ฑ Glycerin) |
| ์๊ธด์ฐ ๋ํธ๋ฅผ (Sodium Alginate) | ์๋น์ง๋ฐฉ์ฐ์์คํ
๋ฅด(Sucrose Esters Of Fatty Acids) |
| ๊ธ๋ฃจ์ฝ๋ง๋ (Konjac) | ์ผํ์นผ์(Calcium Chloride) |
| ํํด (Pectin) | ๋ก์ปค์คํธ๋น๊ฒ (Locust bean gum) |
| ์ ค๋ผํด (Gelatin) |
