It has been reported that starting June 1st, South Korea will implement stricter standards for pesticide residues in agricultural products, which are more comprehensive and detailed than the previous regulations. According to the Ministry of Agriculture and Forestry of South Korea, the list of agricultural products covered under the new pesticide residue standards will expand from the current 24 types. New additions include species such as spinach, scallions, leeks, garlic chives, and other leafy vegetables like suji leaves and garland chrysanthemum, bringing the total number of regulated products up to 37.
In addition, the number of pesticide residues that need to be monitored has increased from 132 to 213. The updated guidelines provide more specific thresholds and classifications, which is expected to significantly reduce disputes and confusion during inspections. This move reflects the country's commitment to enhancing food safety and aligning with international standards, especially as it continues to strengthen its export controls and consumer confidence. With these changes, Korean farmers and exporters will need to adjust their practices to meet the higher requirements, ensuring compliance and maintaining market access.
Polydextrose Syrup
FUNCTION
Increase the volume of feces, enhance bowel movement, reduce the risk of intestinal cancer, etc. , combined with the removal of bile acids in vivo, lower serum cholesterol significantly, cause the feeling of satiety easily, can significantly reduce blood glucose levels after meal.
PHYSICAL PROPERTIES
1. Can replace sugar and fat in food and improve food texture and taste
2. Taste fresh, easy to release the food flavor. In various applications, have the function of improving the food flavor
3. Widely recognized as a good source of dietary fiber
4. Prebiotics which can improve the digestive tract health
5. Low blood glucose response, metabolism does not need insulin, suitable for diabetic patients
6. Satiety, help control body weight, apply to consumers who want to control the carbohydrate intake.
7. Good toleration.
Because of its low heat, stability, high tolerance characteristics, can be widely used in a variety of food, especially in low-energy, high fiber and other functional foods.
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