Food Application

PAPAIN - MEAT

•Papain (Natural protease) is commonly used as the active component of meat tenderizer: In low dosages it can improve the quality and palatability of lower end cuts of meat, 

such as: beef, chicken, pork, jerky, sausage casings (for reduction of toughness), fish, and shellfish.                

•Papain (Natural protease) is used in meat Flavors

At higher dosages, it can be used for meat and fish hydrolysis, which are used in: soup bases, savory flavors, gelatin processing, reduced fermentation time for fish sauce, and yeast hydrolysates.

PAPAIN - PLANT

•Papain (Natural protease) can also be used in plant protein hydrolysis:  

It is used on soy, wheat, peas, pulses, corn, barley, and sorghum to help with reducing viscosity

•It is used in the production of Hypoallergenic proteins and hydrolyzed proteins with functional properties (Replacement of egg whites and milk solids)

•Plant flavor production:

Peptide and amino acid production for flavors similar to meat and dairy and salt replacement and yeast hydrolysis

PAPAIN - ANIMAL

Pet food and animal feed:

•Production of savory flavors for pet foods

•Treatment of hairballs in cats and rabbits

•Improves the hydrolysis of protein in animal feeds

•Papain (Natural protease) improves nutrition and ensiling of forages

•Organic protease for use in poultry feeds

PAPAIN - BAKING

•Dough relaxation

•Reducing mix time

•Increasing pan flow

•Decreasing snap back of shaped dough, such as pizza crust

•Improving Cracker Production

PAPAIN - PERSONAL CARE

•Active ingredient in toothpaste for cleaning teeth and gums

•Protease to support digestion

PAPAIN FLAVOR MODIFICATION

•Additives to enhance or produce flavor from precursors. 
•Biocatalysts in processes for flavor production.
•Additives in flavor extraction processes from natural raw materials.
•Activation of endogenous enzymes to induce reactions leading to flavor production.
•Inactivation of endogenous enzymes to avoid off-flavor generation.
•Use of enzyme for the elimination of off-flavors.

PAPAIN CHILL PROOF

•Natural Protease (Papain (Natural protease)) has the ability to hydrolyze protein intolow molecular weight peptides and amino acids. It is mainly used in the beer industry for chill proofing and haze removal.

•Enzymes are processing aids that specifically deliver a functional or process benefit. It could produce beer faster, simpler, cost-effective, and in a more sustainable way. All of this gives you a better control over the brewing process regardless of what type of operation you run or which raw ingredients  you use.

PAPAIN INCREASE PROTEIN DIGESTION (POULTRY CATTLE)

Papain (Natural protease) in feed protease which increases protein digestion across a range of feed ingredients, thereby reducing feed costs.

•Higher amino acid availability
•Body weight gain
•FCR
•Feed cost saving
•Reduction in mortality
•Improves intestinal integrity
•Less protein in feed

SPECIFICATION

OUR PAPAIN IN DIFFERENT FORMULATIONS