Global Products

Soytide

Soytide is a vegetable protein source that leads to enhanced digestibility by degrading soybean meal into peptide form through fermentation.

Features

  • A high-quality source of protein for young animals
  • High protein content and absorption rate
  • Enhanced weight gain and feed intake
  • Enhanced feed consumption rate (palpability)
  • Probiotic effect

Details

  • Crude protein(N*6.25) ≥ 55%
  • Water content ≤ 10%
  • Bulk density 0.5g/ml
  • TI(trypsin inhibitor) ≤ 1mg/g Indigestible oligosaccharide ≤ 1%

Flavoring Syrups

Flavoring syrups are manufactured with CJ’s self-produced of sugar, a main ingredient. Flavoring syrups of CJ have been acknowledged for CJ’s technology and are supplied to global coffee franchises.

Features

  • 1) No.1 Food Company & No.1 Sugar Business in Korea
    - Sixty years since the first Korean sugar production. CJ CheilJedang is Korea’s No.1 food company based on credibility.
  • 2) Specialized brand for Café ingredients
    - Métier, meaning ‘Expertise demonstrating talent and skills’, is a flavoring ingredient-specialized brand for enhanced professionalism of baristas and bartenders.
  • 3) Products customized to Asian tastes with global top technologies
    - With Korea’s best experience and technology, CJ CheilJedang Food Research Institute has developed products to suit Asian consumer preferences.
    - Products are made with technologies recognized by major global and Korean cafe franchises.
  • 4) Diverse line-up - Diverse line-ups are available including flavored syrups for coffee, powders, sauces, ice cream-mixes and more.

Details

  • Complete realization of flavor and aroma with carefully selected high-quality ingredients
  • Rich and tender aroma with balance
  • Boosting the best flavor and aroma applicable to all end products such as coffee or cocktails
  • World-class R&D and quality control
  • Capabilities for developing optimum products that satisfy consumer demands through aroma profile description analysis
  • Taste Matching Application & Global Customization

Premixes

Premixes satisfy consumers needs and requirements by understanding and applying various kinds of ingredients based on application technology and formulation technology.

Features

  • Various product portfolios. Broad applications
    [Batter mix]
  • Appetizing curl. Crispy texture. Strong binding power.
  • Suitable for frozen processed foods
    [Bakery mix]
  • Superior volume, great shape stability
  • Long-lasting softness, Less oil absorbency (donut)

Details

  • Suggests best formula and recipe for customers through individualized technical services.
  • Provides a good appearance without additional processing.
  • Reduces manufacturing costs.

Wheat Flour

High quality of flour made by stacked knowhow to mill wheat and customized marketing.

Features

Product Ash(%) Usage Feature
Bread
Flour
Bread45 0.45% down Bread High stability of dough and high water absorption
Noodle Flour Noodle45 0.45% down All-purpose Good for making noodles with middle level of protein
All-purpose 0.49% down All-purpose Suitable for noodles, dumplings, etc.
Dumpling Flour 0.45% down Dumpling Specialized for dumplings
Premium Noodle Flour P.Noodle Gold 0.36% down Noodles Used for high quality of noodles, a good texture
P.Noodle 1 0.38% down Fresh Noodles Suitable for noodles with a chewy texture
Confectionery Flour Conf45 0.43% down Cakes, Cookies High quality from USA wheat, low ash and bright color
Rice cake flour 0.40% down Rice cakes High whiteness and high water absorption
High Protein Flour Noodle2 Bread3rd 0.7% 1.5% Sauce Paste Good for making paste types of food; high ash and high protein

CBL

CBL is a natural ingredient most similar to cocoa butter. It provides customized solutions and is applicable to diverse products.

Features

Cocoa butter is a natural ingredient with unique physical properties that release a special flavor and give chocolates a good mouth-feel. The quality of cocoa butter may vary according to difference in origin, weather, and species. CBL™ (Cocoa Butter-Like) is the world’s first cocoa butter replacer produced by an innovative enzymatic process and fractionation technology, and is most similar to cocoa butter in SFC curve, TAGs composition, and quality. CBE (Cocoa Butter Equivalent) may be used to substitute cocoa butter for cost cutting, but has different physical and chemical properties.

Details

CORN STARCH

One of nature’s preeminent renewable resources and a mainstay of our food and industrial economy, starch is a complex carbohydrate composed of chains of glucose molecules.

Features

  • Corn starch could give a sense of body with a small amount and has superior gel formation ability which is widely used as a viscosity and quantity enhancer.
  • Kraft paper bag: Net 25Kg

Details

  • Processed Foods
  • Alcoholic liquors
  • Adhesive
  • Bakery
Moisture Crude protein (%) Whiteness Index pH (10% soln) Ash (%)
13 down 0.35 down 88 up 4.0 ~ 7.0 0.15 down

Low DE syrup

Corn syrup is made from starch that has been partially reduced in size by a combination of low pH and naturally-occurring enzymes to produce syrup that is primarily comprised of glucose polymers of varying lengths.

Features

  • Low DE corn syrup is excellent in properties of diluting and resistant to browning so it is widely used in food processing
  • CAN: Net 25Kg / Tank Lorry (Bulk)

Details

  • Instant Coffee
  • Daily products
  • Soup
  • Agent for spray dry
Brix pH (10% soln) T-Color DE Lead (mg/kg)
70 up 4.5 ~ 7.0 96 up 20 ~ 24 1.0 down

MALT SYRUP

Malt syrup is made from starch that has been partially reduced in size by a combination of low pH and naturally-occurring enzymes to produce syrup that is primarily comprised of glucose polymers of varying lengths.

Features

  • Sweetening of food could be adjusted without changing smell and color.
  • Dissolves well in cold water.
  • It is not precipitated and solidified by acid and heat and there is no limit in the additive quantity which could be used for all kinds of food.
  • CAN: Net 25Kg / Tank Lorry (Bulk)

Details

  • Confectionery
  • Baking
  • Soft drinks
  • Ice creams
Brix pH (10% soln) T-Color Maltose (%) Lead (mg/kg)
82 up 4.5 ~ 7.0 97 up 50 up 1.0 down

HIGH FRUCTOSE CORN SYRUP

High fructose corn syrup is a natural, nutritious, versatile sweetener offering many benefits. It is very similar to sucrose (table sugar) and honey in composition, sweetness, calories, and metabolism.

Features

  • HFCS-55 has sweetness equivalent to sugar.
  • Sweetness can change according to temperature.
  • Solubility is high and moisturizing is good.
  • CAN: Net 25Kg / Tank Lorry (Bulk)

Details

  • Beverage(Coke, Juice, ETC)
  • Confectionery
  • Baking
Brix pH (10% soln) T-Color Fructose (%) Lead (mg/kg)
75 up 4.5 ~ 7.0 97 up 55 up 0.5 down

Crystalline Fructose

Crystalline fructose is made by separating the fructose from glucose in high fructose corn syrup.

Features

  • Sweeter than sugar with a relative sweetness of 1.2 to 1.7 compared to that of sucrose.
  • Relatively low GI (Glycemic Index) – 19
  • Excellent solubility in water
  • Kraft paper bag with PE film inside: Net 20Kg

Details

  • Diabetic products
  • Dairy products
  • Bakery
  • Energy drinks
Fructose (%) Moisture (%) pH (10% soln) Lead (mg/kg)
99 up 0.4 down 4.5 ~ 7.0 0.5 down

POLYDEXTROSE

Polydextrose is a water-soluble polymer in the form of an irregular basin synthesized from vacuum thermal polymerization of glucose, plus 10% sorbitol and 1% critic acid.

Features

  • Polydextrose is widely used as a water-soluble dietary fiber and has a low digestible energy value.
  • It is a high-purity [water-soluble and low digestible] polysaccharide that was first developed in Korea.
    It has an outstanding absorption, anti-cavity and body forming ability.
  • Kraft paper bag with PE film inside: Net 20Kg

Details

  • Confectionery
  • Baked Goods
  • Dairy Products
  • Culinary
  • Dietary supplements
Moisture (%) pH Polymer (%) Lead (mg/kg)
PD6080 4.0 down 2.5 up 90.0 up 0.4 down
PD MAX 4.0 down 4.0~6.5 90.0 up 0.4 down

Tagatose

Tagatose is a sweetener of natural origin with similar sweetness to sugar.

Features

  • Anti-hyperglycemic effect
  • Calorie : 1.5 kcal/g (1/3 of that of sugar)
  • Glycemic index (G.I) : 3 (1/20 of that of sugar)
  • Flavor enhancing & masking
  • Similar sweetness and sensory profile compared to sugar (92% relative sweetness)

Details

Dual mechanism
In the liver, tagatose helps to adjust postprandial glucose through the promotion of rapid glucose transfer to glycogen. In the small intestines, tagatose inhibits the degradation of carbohydrates into glucose and prevents absorption.

Xylose

Xylose is an eco-friendly product made of coconut shells.

Features

  • Relative sweetness against sugar: 63%
  • Coloring and flavor improvement
  • Flavor enhancing & supplementing
  • Hindering effect of sucrase (noncompetitive inhibition of sucrase)
  • Non tooth-decaying

Details


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