CJ BIO is a global bio ingredients producer and supplier for feed and food industry. They offer amino acids, MSG and nucleotides and BIOTECTOR, an antibiotic feed additive. CJ Research Institute of Biotechnology is an institute equipped with global competence in the biotechnology industry area.
CJ Prosin is a deep brown powder coming from the recovery of the microorganism cells which produce L-Lysine by fermentation of agricultural substrates containing sugar etc. It can be a good substitution of conventional protein source, such as SBM, Fishmea...view more
CJ Prosin is a deep brown powder coming from the recovery of the microorganism cells which produce L-Lysine by fermentation of agricultural substrates containing sugar etc. It can be a good substitution of conventional protein source, such as SBM, Fishmeal etc. CJ Prosin provides a stable protein source and gives our customers the chance to reduce costs. view less
CJ Protide is a economical functional nutrient of nucleic acid in aquaculture, shrimp and livestock. Basically, supplementation of CJ Protide gives significant effects on growth performance. Furthermore, derives from the production process of IMP which is...view more
CJ Protide is a economical functional nutrient of nucleic acid in aquaculture, shrimp and livestock. Basically, supplementation of CJ Protide gives significant effects on growth performance. Furthermore, derives from the production process of IMP which is a food grade flavor enhancer helps to increase palatability. Also it promotes immune system development so that the animals have greater resistance to diseases. view less
GMP also provides strong Flavor-enhancing effect to foods such as IMP. However, it is highly engaged with enhancing after taste rather than initial taste. It makes taste perceptions last longer on the tongue. Thus, it helps after perceived tastes and sens...view more
GMP also provides strong Flavor-enhancing effect to foods such as IMP. However, it is highly engaged with enhancing after taste rather than initial taste. It makes taste perceptions last longer on the tongue. Thus, it helps after perceived tastes and sensation to be more enhanced. view less
I&G offers balanced tastes and harmonized flavors. I+G is a 50:50 mixture of IMP and GMP, and is the most widely used in food industry among three nucleotides products. I&G works as taste enhancer to intensify umami and taste impact and as flavor improver...view more
I&G offers balanced tastes and harmonized flavors. I+G is a 50:50 mixture of IMP and GMP, and is the most widely used in food industry among three nucleotides products. I&G works as taste enhancer to intensify umami and taste impact and as flavor improver to achieve full savory flavor. Besides, it even masks undesirable flavor and bitter tastes. view less
IMP as one of nucleotides products has a flavor-enhancing effect. However, IMP shows its own specific taste enhancement which is strong initial taste enhancement. IMP allows initially recognized tastes such as sour and salty as well as top notes and spicy...view more
IMP as one of nucleotides products has a flavor-enhancing effect. However, IMP shows its own specific taste enhancement which is strong initial taste enhancement. IMP allows initially recognized tastes such as sour and salty as well as top notes and spicy notes more strongly perceived. view less
Monosodium L-Glutamate is a white, free flowing crystals or crystalline powder. MI-POONG is highly purified MSG (monosodium glutamate), which is one of the major flavor enhancers widely used in food industry all over the world. It is the same form of glu...view more
Monosodium L-Glutamate is a white, free flowing crystals or crystalline powder. MI-POONG is highly purified MSG (monosodium glutamate), which is one of the major flavor enhancers widely used in food industry all over the world. It is the same form of glutamate that is found in natural food sources. The glutamate is the major ‘Umami’, the fifth basic taste inducing component. Umami has been always around us. view less
Threonine is usually the second-or third-limiting amino acid in a cereal-based diet fed to most animals. As an essential amino acid, Threonine is not synthesized for most animals. Hence, it must be ingested through the diet containing it. Threonine is th...view more
Threonine is usually the second-or third-limiting amino acid in a cereal-based diet fed to most animals. As an essential amino acid, Threonine is not synthesized for most animals. Hence, it must be ingested through the diet containing it. Threonine is the second or third most rapidly depleted essential amino acid after lysine in animals. It helps maintain an adequate protein composition that promotes sound animal growth, and is involved in antibody creation that enhances the performance of the cardiovascular, digestive, central nervous, and immune systems. L-Threonine is produced by a fermentation process and contributes to promote the growth of livestock, livestock industry cost reduction, and environmental conservation. view less
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