What is the functional difference between Alcarin products?

There are 4 kinds of Alcarin products, namely, Alcarin-100, Alcarin-100S, Alcarin-300 and Alcarin-400, all of which were developed for a variety of use by improving functions of the bittern of Japan and the ice soda of Korea.
Their function is generally to get the elasticity of dough heightened, interacting with the gluten, a kind of protein, contained in wheat flour, to promote gelatinization, to increase restitution force of ramen, to suppress retrogradation, to remove odor of wheat flour, to prevent discoloration of noodle, etc. The matters, such as which Alcarin is applicable, how much of it is appropriate and when is good time to use in a process of noodle, are depend upon the points such as the kind of noodle to be made, the process to be adopted, the ingredients except the Alcarin to be added to the noodle and so on. So you should be deliberate before you got into action.
Please call at +82-(0)31-8047-0200 or give e-mail at trade@sdbni.com, if needed any consultation.

for ramen : Alcarin-100, Alcarin-100S
for handmade knife-cut noodles : Alcarin-200, Alcarin-400
for dumpling skin, cooked noodles : Alcarin-300

What is the functional difference between the Fremol and the Polygel used as quality improver?

The Fremol has the function to promote to get dough for noodles absorbing water, increase extensibility of dough, prevent firming of noodles, repress retrogradation of cooked noodles, make noodle surface smoothened causing prevention of sticking noodle strips one another and sticking noodle strips on noodle-making machine.
The Polygel has the function to increase binding ability and elastic force of noodles. These effects comes from the action of ?-Polygel with the gluten contained in wheat flour, resulting in increasing binding power of dough, preventing retrogradation of cooked noodles and promoting gelatinization when cooking noodles. The Polygel, has a component of polyphosphate which is effective on preventing oxidation and discoloration of noodles as well.

What is the difference in chelation effect between Sporix and metaphosphate?

The chelation means inactivating the metal ion with two valence. The Sporix has far more power of chelating metal ion than that of sodium metaphosphate because Sporix is lower in both the degree of condensation of metaphosphate into the Sporix and the rate of P2O5/NaO than those of sodium metaphosphate. Sporix is high effective in chelating in acidic range under pH5.7, while metaphosphate/hexametaphosphate, being used in neutral pH range, is very low in its effect of chelation.

What is the difference between synthetic colorants and natural colorants?

The reason is as follows,
1. The chromogenic phenomena of the microelement of flavonoid color, which is released out when the noodles with Alcarin are heated, contained in starch being changed its color into yellow in the alkalinity which Alcarin shows as pH 10.7~11.5.
2. The color flowing out from the gluten contained wheat flour.

What is the difference between synthetic colorants and natural colorants?

The synthetic colorants are made by a chemical reaction, being composed largely of tar compound, being restricted by laws in the quantity used, having bright and clear color, being continuously reported as harmful to human body.
Whereas, the natural colorants are extracted from animal or plant, or being made of animal or plant. The diversity of the colorants and their clearness do not come up to the synthetic colorants, but much more stable and safe than the synthetic ones.

What kind of food additive is used for making dumpling skin?

It is depending on what the food additive is used for. The problem we can see in making dumpling skin is largely the breaking/cracking of the dumpling skin while closing up the skin. To solve out the problem, it is recommended to use the Polygel as one of phosphate preparations. If you use Fremol together with Polygel in the functional point of view, the skin will get more power of water binding, more softness and more elasticity.

Which additive can be used to extend the preservative life of noodles?

The majority of the noodle makers are using ethanol, but now they tend to replace the ethanol by the preparations of organic acid because of the odor native to the ethanol. As one of the organic acid preparations, we are producing Fumaraid which will meet the role of extending the life of preservation of your noodles, along with improving flavor and color.

What are the kinds of calcium products for agriculture and how to use them?

Dicalcium phosphate (DCP) and tricalcium phosphate (TCP) are used for farming, but monocalcium phosphate (MCP) is mostly and widely used. MCP is particularly applied for vegetables and fruits such as vinyl house crops, melon, etc.
MCP is soluble a little in water, being syringed. But DCP and TCP are insoluble in water, causing inconvenience in application.

What is the difference between PM-GA and CS, all of which are used for processing meat products?

PM-GA and PM-CS have the function of increasing binding force as well as water holding capacity of food and preventing discoloration by metal.

What is the phosphate fit for preventing discoloration of fruit juice and drink?

We have two kinds of phosphate for that use, Sprorix and Multiphos.
The discoloration of fruit juice is generally done with metal.

What is the phosphate fit for preventing precipitation of a drink containing calcium?

The sodium metaphosphate is proper to disperse the calcium involved in drink, but the precipitation of the calcium can not be prevented with phosphates only. The Emulstar, our commodity, is thought to be appropriate to prevent the precipitation. The Emulstar is the product mixed adequately gum with phosphate, being fit for preventing the precipitation of fruit juice.

What is the additive fit for intensifying the stability of colorant?

The color stability is an important factor in point of coloring foodstuff. From this point of view, there are two kinds of color stabilizers, namely, one is to reveal the color native to its own food and the other is to prevent discoloration by light, heat and chemical component. By using the Planex-GE, one of our product, the function to prevent oxidation caused by light, heat and chemical component and to get the color looked better is expected.

How to use Fumaraid?

The Fumaraid is a mixed preparation of organic acid and phosphate, being used for largely preserving processed food and treating its surface. This product is solution of strong acidity. Therefore, the solution is used after dilution at a certain concentration commonly by steeping and/or spraying method at user choice.
If you control the steeping time, the concentration to be used, the amount of spray, etc. according to characteristics of the object to process, there is no big difference between steeping and spraying in the effect on preventing microbial growth. For example, the steeping method is more selected than the spraying for more effect of penetration into hard inner texture/structure of sausage, ham, etc. On the other hand, the small amount of Fumaraid is added to the solution for dough to be used for noodle, whereas in case of cooked noodles (noodles, handmade knife-cut noodles, cold noodles), the steeping or spraying method is selected at the end of processing after cooking.

How about the labeling on the allergy?

The labeling standard stipulated in the Korea Food and Drug Administration prescribes the 11 kinds of foods, as the source materials to induce allergy, such as eggs, milk, buckwheat, peanut, soybean, wheat, mackerel, crab, pork and tomato. The foods which need to label are the foods which contain the source materials, the foods which use the source material as raw material, the foods which contain any component of the source material.
Therefore, in case of the food which use the source as raw material, the food should be enumerated all the raw materials first, and then label the name of the source material in a parenthesis next to the name of the raw material as for example ; cheese (milk), mayonnaise (egg), soysauce (soybean, wheat) and so on, only the food may not make double label the name of the source material on occasion of that the name of the raw material is same as that of the source. And the food additives listed in the Korea Food Additives Code are not the object to label the allergic materials. For example, the case labeling as cheese (milk), butter instead of cheese (milk), butter (milk) is not the violation of the labeling standard.

How to label on the mixed preparations of food additives?

The mixed preparation of food additives, which is meaning that one food additive is mixed with the other/another additive, are not correspond to the compound raw materials. In principle, all the components contained in a mixed preparation should be labeled apart from their content in accordance with the Food Labeling Standard of the Notification (No.2005-12) of the Korea Food & Drug Administration, the brief name of a food additive, which is one of the food additives listed at the Table 4 in the Food Labeling Standard, or the main usage may be labeled as following examples ; Polymix-GA or Mixed Preparation of Polymix-GA

How to use the compound raw materials?

The compound raw material means the food, being made of over 2 kinds of raw materials or components, is used as a raw material for the other food.
The way of labeling the compound raw material (to be called as compound hereafter) is as follows ;

1. The name of the compound should be spelled firstly, and then the names of over 5 kinds of raw materials, which are used for the compound, should be displayed in order of the content in parenthesis next to the compound name. For example, In case of the ramen for which wheat flour, sugar, garlic and the compound of coysauce, the names of raw materials are displayed in order of the content of them as heat flour, sugar, soysauce (soybean, wheat, salt), garlic and onion.
2. Or all the raw materials composed of the compound should be shown in several. For the same example of the ramen as that said above in the 1st item, the label may read heat flour, soybean, wheat, sugar, garlic, salt, onion.

In case that the rate of the compound weight is below 5% among the product, the name only of the compound may be labeled. In the example said in the 1st item above, the names of raw materials may be expressed simply as heat flour, sugar, soysauce, garlic, onion, if the rate of weight of soysauce were below 5%.

When the name of raw material is displayed, should the content (= percentage) be labeled?

According to the Labeling Standard enacted from Sep. 8, 2006, the names of all the raw materials exclusive of the purified water or the names of their components should be manifested in order of the largest quantity used for food, only the name of the raw materials provided in the food standard and regulations may be labeled first of all, and in case that the rate of weight of the raw material is under 2%, the name of the material may be expressed without following the order of content.
For reference, it was stipulated in the laws that the content should be remarked as percentage by all means in case of labeling the name of raw material or component along with the content.

Is there any restriction in use phosphates as food additives? And are they OK to human body?

The Korean regulations and provisions read, 밫he amount of monocalcium phosphate, dicalcium phosphate and tricalcium phosphate to use should be below 1% as the calcium content, only there is no limitation of the amount used in case of making special food and healthy nutraceutical. There is no special restriction except those said above.
The phosphates are the safe food additives designated as the item of GRAS, namely, Generally Recognized As Safe) by the FDA of U.S.A.

Then again, it was reported clinically the symptom of decalcification, by which the calcium among skeleton is lost, if over intake the phosphate.
In a mouse test, the amount of critical intake of the phosphate which gives rise to the decalcification shows a striking contrast according to age and sex, being reported that the amount was about 0.3%~1.2% of the mouse food.
The amount of the phosphate used for processed food is below 0.1%~0.5%, equivalent to the half of the percentage just said if converted into the value of phosphorous, indicating that the problem of human virulence has not raised. Besides phosphate, however, the over intake of food additives should be avoided, recommending the accurate use of them in line with the regulations concerned.

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