Product characteristics

Chracteristics of
our anchovy calcium


01 Retaining of monopoly by obtaining a patent on anchovy calcium extract for the first time in the world.

02 As it is extracted from anchovy, natural food, it has no adverse effect which is safe and valuable.

03 As awareness on anchovy is so high that anchovy equals to calcium, entry to calcium agent market is easy.

04 Its calcium absorption ratio is over 80% which is quite high. So, CPP(Casein Phosphopeptide) is not necessary

anchovy calcium

Type and characteristics
of calcium


Type Raw materials name Absorption ratio Occupying ratio Origin Weakness
Whey calcium Milk 89% 24% Domestic / Imported Lactose intolerance Dyspepsia
Seaweed calcium Seaweed 25% 46% Imported
Calcium carbonate Oyster sheel / Sheel 25% 25% Domestic / Imported Warned heavy metal contamination by U.S.A. FDA
Coral calcium Coral 25% Imported
Egg-shell calcium Egg shell 30% Domestic Avian Influenza
Bovine bone calcium Cow bone Imported Bovine spongiform encephalopathy
Our calcium Anchovy 80% 0% Domestic Not applicable
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Ingredient analysis
and comparison table


logo[mg/100g]
Ingredients Raw anchovy Dried anchovy Our raw materials
Calcium 509 902 26,560(Average)
Phosphate 421 977 14,850(Average)
Iron 2.9 5.5 9.8
Sodium 240 874 873.8(Average)
Potassium 370 1,150 686
Vitamin E 10,100
EPA 260
DHA 660
Contents comparison 1time 30times

Ingredients of dried raw anchovy has referred to the nutrition analysis table of raw materials and processed goods of fishery Written by Yang, Cheol-yeong.( August 20, 2002, Sejin Publisher )

Raw material ingredients of this company are the data that have been asked to and analyzed by Korea Advanced Food Research Institute.

Thesis related to
absorption ratio


It is reported that in Korea, vegetable foods such as vegetables, grains, etc account for about 62% of calcium supply, fish and shellfish for 20%, and milk and dairy for 18% which usage ratio in the body is evaluated relatively low. Even though milk and dairy are to be considered as treated in an important way in terms of nutrition, its intake volume is too low due to various reasons such as lactose intolerance, traditional eating habit, lack of cooking method, simple intake pattern, sanitary problems, etc. Therefore, this study tries to re-evaluate excellence of calcium in milk, an important calcium source in Korea by directly comparing the usage in body of the milk calcium with other calcium sources.

The study has measured, compared and reviewed the growth, skeleton status, absorption ratio, etc by supplying a white rat lacking of calcium and a white rat supplemented with calcium with calcium sources such as powdered skim milk, anchovy, spinach, etc.

To find usability in body of powdered skim milk, anchovy, and spinach as a source of calcium, the study has divided low calcium level (30% of the recommended volume) and normal calcium level (70% of the recommended volume), and again divided into four groups according to calcium sources to provide test food for eight weeks and raise them. The summarized study result is as follows

01 In weight increase and dietary intake, it has significantly lowered in spinach group.

02 Calcium concentration in blood has shown normal value in all test groups except spinach group. In spinach group, calcium concentration in blood has reduced by about 50%

03 ALP activation, an index of calcium metabolic rate has shown in law calcium level compared to normal calcium level. In spinach group with normal calcium level, it has increased by over two times according to calcium supply.

04Calcium absorption ratio was the highest as 89% in powdered skim milk, high as 80% in anchovy and the lowest as 12% in spinach.

05 With weight and strength of femur, there was no difference in powdered skim milk and anchovy group In spinach group, it has shown significantly low value.

06 Calcium contents of femur in low calcium level was reduced in overall compared to normal calcium level In case of normal calcium level, there was no difference in the control group and the powdered skim milk group. But, the anchovy group has shown significantly low value. The spinach group has shown very low value under 50%

07 As a result of observation of growth plate and cortex of femur using a microscope, their width was reduced in the low calcium level compared to the normal calcium level except the spinach group. In case of the normal calcium level, the length of growth plate was the longest in the anchovy group and the shortest in the control group. In the normal calcium level, the width of cortex was not different in the control group, anchovy group and powdered skim group. However, the spinach group has shown low value under 30%

08 Calcium contents in lumbar were reduced in the low calcium level compared to the normal calcium level in overall except the spinach group. In case of the normal calcium level, there was no difference in the control group and the powdered skim milk group. The anchovy group has significantly shown low value and the anchovy group has shown very low value under 60

anchovy calcium

these is result


In conclusion, in terms of usability in body, calcium in milk has shown the most excellent result as a calcium source and calcium in anchovy has been evaluated as a comparable source with those in calcium. However, calcium in spinach has shown bad usability in body. It shows that the importance of calcium sources in Korea is to be emphasized again.

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