Type 5 Phosphodiesterase 20000U/G~50000U/G Phosphodiesterase 5 Enzyme

    5`-Phosphodiesterase is an enzyme preparation made from the cultivation, deep liquid fermentation, extraction, multiple filtration, and purification of Penicillium citrinum strain.

    5. Nucleotides have a strong flavor enhancing effect and are a valuable type of food flavoring agent. When nucleotides are mixed with amino acids, they produce a flavor effect that cannot be achieved by a single flavoring agent, and double the flavor, which is a synergistic effect. They have the functions of highlighting the main flavor, improving flavor, and suppressing off flavors. At the same time, nucleotides have a synergistic effect on sweetness and meat flavor. Mainly used in the production of nucleotides and seasoning foods such as yeast extracts.

•Production of yeast extract              •Seasoning production