Health Functional Food
25 ml/bottle
Box of 30 bottles
Patented Technology
LTVD (Low Temperature vacuum Drying)
According to Korean Ministry of Food and Drug Safety, red ginseng has 35 types of ginsenoside. Only 48% of one red ginseng is used as concentration. The rest 52% is discarded even though they are still effective ginsenosides, antioxidants, fibers, and inorganic substances. LTVD is the technology to overcome this disadvantage. This technology allows to eat all nutrients of one red ginseng.
LTVD technology is the way to operate vacuum drying about 42 hours at low temperature reduced pressure conditions. The followings are the advantages of red ginseng with LTVD technology: 1) it is possible to commercialize red ginseng itself without additives, 2) the unique bitter taste of red ginseng can be reduced so it is easy to eat, 3) minimize the destruction of active component such as ginsenoside by thermal energy, and 4) improve moisture restoration of the dry matter.
Items | Conventional | LTVD |
---|---|---|
Dry types | Hot-air dry (hot temperature) | Low temperature vacuum drying |
Texture | Compact & hard | Porous, soft, & crunch |
Color | Dark brown | Light brown |
Solubility | Very low | High |
Destruction of active ingredients | High | Low |
Taste | Bitter | Less bitter and savory |
※ Reference from http://www.wellnesskor.com/en/technology/low.html
Main Ingredients
Korean Red Ginseng Extract (Rg1+Rb1+Rg3=10mg/g or above)
Ginseng Berry Extract (Ginsenoside Re 60mg/g or above)
Reference from TV Program, ‘how use my body,’ episode 165