Papain Applications

What is Papain?

Papain is a botanical protease from the Carica papaya that is used in food processing, nutraceutical supplements, animal feed and industrial applications. Papain is commonly used as the active component in meat tenderizer, digestive supplements, tooth paste, and animal feed. It’s used as a processing aid in the production of protein isolate, soup stocks, bakery products, flavors, hypoallergenic proteins, and much more. Papain is vegetarian and vegan friendly, suitable for use in both kosher and Halal products, and is Non-GMO.

Papain > Meat

• Papain 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 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 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