Food Grade Natural Papaya Fruit Extract Papain Powder CAS 9001-73-4 Papain

• Customization: Available
• CAS No.: 9001-73-4
• Formula: C9h14n4o3
• Model NO.: SENTIAN-Papain Enzyme
• EINECS: 232-627-2
• Nutritional Value: Nutritional
• Certification: ISO, FDA, HACCP
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: 2 Years
• Type: Papain
• Product Name: Papain Enzyme
• Appearence: White to off-White Powder
• Specifications: 100000u/G
• MOQ: 1kg
• Storage: Cool Dry Place
• Package: Drum, Vacuum Packed
• Express Time: 5-7 Days
• Shipping Method: by Express, Air or Sea, Provide The Most Cost-Effe
• Payment Method: Credit Card, T/T, Paypal, Western Union and Other
• Transport Package: Drum, Aluminum Foil Bag
• Specification: 1KG/Bag, 5kg/bag, 25kg/drum
• Trademark: SENTIAN
• Origin: Shanxi, China
• Production Capacity: 500kg/Month

Product Description

Describtion

 

Papain is a low-specific proteolytic enzyme contained in carieapapaya, which is widely found in the roots, stems, leaves and fruits of papaya, and is most abundant in immature milk. It is also a mercapto protease that increases the rate of biological changes, such as ripening of the fruit. Not only that, papain is a vegetarian and vegan friendly protease and is non-GMO. Papain is a cysteine protease that is characterized by its ability to cleave peptide bonds in proteins. Papain consists of a single polypeptide chain with three disulfide bridges and a sulfhydryl group, which are necessary for enzyme activity. The active center of papain contains cysteine, which belongs to mercaptoprotease, which has the characteristics of high enzyme activity, good thermal stability, natural health and safety, so it is widely used in food, medicine, feed, daily chemical, leather and textile industries.

Acetaminophen SPECIFICATION
Product name	Papain Enzyme
Appearance	White to off-white Powder
Specification	100,000u/g
Package	1KG/Bag,5kg/bag,25kg/drum
Place of Origin	Shaan'Xi,China

Application & Funtion

Function:

Promotes Digestion: Papain breaks down complex proteins into smaller peptides and amino acids, thereby facilitating the digestion and absorption of nutrients in the gastrointestinal tract. This property of papain makes it particularly important in the food and pharmaceutical industries for the production of more bioavailable protein hydrolysates.

Whitening & Cleansing: Can be used as a gentle exfoliating ingredient in scrubs, creams, masks and cleansers. Added to black soap, it is an excellent ingredient for whitening and exfoliating. Helps promote cell renewal. Proper exfoliation also helps reduce the appearance of fine lines and optimizes translucency to combat the dulling effect over time. Ultimately, protease leaves skin feeling soft and smooth while creating a youthful aesthetic.

 

Application:

Food industry
In the food industry, papain can be used for meat tenderization, beer clarification, and biscuits loosening.

Beer clarifier
The main reason that causes the turbidity of beer in cold storage is that the protein in beer is easily combined with polyphenols to form macromolecular complexes. The use of papain in beer clarifiers has a wide range of specificity for the formation of turbid proteins, which can degrade large-molecule proteins into small-molecule substances, and improve the solubility of protein and polyphenol complexes; on the other hand, papain is A protein with biological activity, which can form a stable state balance with polyphenols that cause beer cold storage turbidity, and prevents beer cold storage turbidity.

Meat tenderizer
The use of papain can break down the collagen and muscle fibers in the meat, and loosen the structure of the meat. Because papain is a cysteine protease, it can degrade collagen fibers and connective tissue proteins. It degrades actomyosin and collagen into small molecules of peptides and even amino acids, which breaks muscle filaments and tendons and waist filaments, and makes meat. It becomes tender and smooth, and simplifies the protein structure so that the body is easy to digest and absorb after eating.

Biscuit loosener
Using the enzymatic reaction of papain, the protein of the dough is degraded into small molecules of peptides or amino enzymes, which reduces the stretching resistance of the dough, makes the dough softer, more plastic, reduces elasticity, and is easy to shape. The dosage depends on the processing method of the biscuit factory and the protein content in the dough. Studies have shown that it is better to add 0.6-10,000 units/g per kilogram of noodles.

 

Company

FAQ

Q1. What's the MOQ?
A: MOQ is the minimum sales quantity of the product. Because each product has different prices and different packaging methods, there will be differences. Please consult the relevant professional sales manager for details.

Q2. What's the shipping time?
A: Usually the products we sell have enough stock to deliver the goods in a short

Q3.What transportation methods does our company have?
A: Our company cooperates with DHL and FedEx, as well as airlines and shipping companies. There are also some more efficient transportation methods, such as dedicated transportation lines.

Q4. Can you supply the free sample?
A: Generally, we will provide samples for customer testing to ensure that the quality of our products meets customer requirements.

Q5.Does our company support third-party testing?
A: Our company has long-term cooperation with well-known third-party testing agencies and can provide third-party testing services.