Type 5 Phosphodiesterase 20000U/G~50000U/G Phosphodiesterase 5 Enzyme
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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. |
| Origin | Nanning, Guangxi, China |
| Physical properties | Light brown powder |
| Enzyme activity | 20000U/g~50000U/g |
| Odor | distinctive smell |
| Solubility | soluble in water |
| Fineness | 40 mesh, 60 mesh, 80 mesh (Customizable on demand) |
| Optimal pH value | 5.0~7.0 |
| Optimal temperature | 68~75℃ |
| Product execution standards | GB1886.174-2016 |
| Addition amount | 0.02~0.2% |
| Enzymatic hydrolysis time | 4-6 hours |
| Certification | HALAL certificate |
| ISO Quality System Certification | |
| FSSC22000 Food Safety System Certification | |
| Product specifications | Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag. |
| Outer packaging: cardboard box, cardboard drum. |
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•Production of yeast extract •Seasoning production |
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