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Utilization of Red Ginseng Marc

What is a red ginseng marc?
- The residue by-product after red ginseng has been ethanol-extracted
- Researching different ways to utilize the in-house marc from production

Red Ginseng Marc Research

Development of Polysaccharide Ingredients
- Extraction of functional polysaccharides using UHP enzyme conversion technology
- Evaluation and analysis of the efficacy of functional polysaccharides
- Toxicity and safety evaluation of functional polysaccharides

Pet Food Development
- Dog Food made using red ginseng marc (red ginseng improves immunology)
- Duck meat helps with growth and blood circulation
- 5 No’s (No Gluten, No Preservatives, No GMO, No Artificial Colors, No Sodium)

Patent Registration
- Patent Pending No. 10-2018-0141840
(Composition with ultra high-pressure treated enzyme extracts from red ginseng by-products)
- Patent No. 10-1872590
(A method for separating polysaccharides using ultra high-pressure and enzymes from by-product of red ginseng)