Fruits/Vegitables Products
- We research and develop a variety of fruit and vegetable products, including kiwi, pineapple, pomegranate, apple, pear, strawberry, and bokbunja, and produce products with our own differentiated taste and function.
- Apple concentrate or pear concentrate are both commonly used in salad dressings as a base for sweetness, as a substitute for sugar, or as a replacement for cooking sugar.
- In beverage applications such as preserves, jams, and dietary supplements, it has a sugar content of less than 100 when calculated on a glycemic index, but is superior in terms of flavor and nutrition, and is concentrated to more than 65% concentrate sugar (BRIX) to inhibit many microbial growths.
- The storage period can be 12 to 24 months without relying on preservatives, and microorganisms suppress the sugar content (BRIX) at 60 to 65%.
- 01
- Kiwi Concentrate
- It is often used to marinate meat. It is not simply because of the sweetness of the fruit, but also because the actinidin component of kiwi itself contains proteolytic enzymes, which aids digestion and absorption in the human body.
- 02
- Pineapple concentrate
- Commonly used for marinating meats, and not just because of the sweetness of the fruit, but because the bormelin in pineapple contains proteolytic enzymes of its own that help the body digest and absorb it.
- 03
- Pomegranate concentrate
- Contains phytoestrogens, punicic acid, etc. and is used for asthma, whooping cough, carminative, etc.
- 04
- Apple concentrate
- Contains organic acids, malic acid, polyphenols, and carotenoid pigments necessary for the human body, and helps improve antioxidant, anticancer, and immune function.
- 05
- Pear concentrate
- It is often used as an ingredient in functional foods due to its anti-cancer and antioxidant properties, including flavonoid pigments (quercetin, luteolin).
