Food Addictive Natural Papaya Extract Papain

• Customization: Available
• Certification: ISO, FDA, Kosher, Halal
• Assay Method: HPLC
• Model NO.: 5000U-2M U Papain
• Application Form: Tablet, Capsule
• Application: Health Care Products, Medicine
• State: Powder
• Extract Source: Papaya
• Botanical Source: Carica Papaya
• Plant Part Used: Fruit ,100% Natural
• Appearance: Fine White Powder
• Papain Activity: Nlt 50000u
• Loss on Drying: Nmt 7.0%
• Ash Content: Nmt 6.0%
• Heavy Metals: Nmt 10ppm
• Arsenic (as): Nmt 2ppm
• Lead (Pb): Nmt 2ppm
• Cadmium (CD): Nmt 1ppm
• Mercury(Hg): Nmt 1ppm
• Total Plate Count: < 10,000cfu/G
• Total Yeast & Mold: < 1,000cfu/G
• E. Coli: Negative
• Staphylococcus: Negative
• Transport Package: in Fiber Drum, LDPE Bag Inside. N. W.: 25kgs/Drum
• Specification: 5000U-2M U Papain
• Trademark: KINGHERBS
• Origin: China
• HS Code: 2938909090
• Production Capacity: 500kgs/Month

Product Description

Papaya Extract                     

CAS NO.9001-73-4
Synonyms: arbuz; caroid; nematolyt; summetrin; tromasin; vegetablepepsin; IMMOBILIZED PAPAIN; Papain food grade
EINECS 232-627-2

Analysis Items		Specifications
Appearance		Fine white powder
Odor & Taste		Characteristic
Bulk Density		40-55g/100ml
Mesh Size		NLT 100% through 60 Mesh
Solubility		Good soluble in water
Papain Activity (ten thousand IU/g)		NLT 50000U
Moisture Content		NMT 7.0%
Residue on Ignition		NMT 6.0%

In China, papaya is mainly planted in Hengxian County and Yongning County of Guangxi, which is a special fruit of Guangxi. Therefore, papain manufacturers are mainly concentrated in Nanning City of Guangxi, and the production and research of papain has been nearly 20 years.
Papain is mainly used in beer cold resistance (hydrolyzes protein in beer to avoid turbidity caused by refrigeration), meat softening (hydrolyzes muscle protein and collagen to soften meat), cereal pre-cooking preparation, hydrolyzed protein and meat flavor production. It is far more widely used than other pro teases in beer cold resistance and meat softening. The dosage is generally 1 ~ 4mg/kg to promote the breakdown of gluten in biscuits, so as to make the finished product soft.
From the unripe fruit of papaya, through the extraction of emulsion, coagulation, settling, drying and into coarse products. In general industry, the application of coarse products is given priority to. There are three production methods of papain, which are direct hot air drying, spray drying and membrane separation lyophilization. Papain can hydrolyze N-benzoyl-L-arginine ethyl ester (substrate) to release N-benzoyl-L-arginine, and the release amount can be determined by sodium hydroxide to determine enzyme activity. In the food industry, papain can be used to tenderize meat, clarify beer, and loosen biscuits.