The company said in a statement Wednesday that it was expanding its nucleic acid production facility in China to produce about 100,000 tons a year additionally. CJ Cheil Jedang already beefed up its production capacity abroad at the end of 2018.
Along with a few kinds of amino acids, various kinds of nucleic acids in forms of food additives are widely used in Asian kitchens as a food ingredient to enrich the flavor and add a special taste. Such savory taste is also described by using Japanese term Umami. It is one of five basic tastes -- sweetness, sourness, bitterness and saltiness -- and is commonly found in cooked meat dishes and broths.
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