Papaïne

Papain is a hydrolyzing enzyme obtained from the green unripe Carica papaya fruit. The latex yield of papain depends on the growing conditions of the tree. Highest activity of unripe fruits occurs in regions where humidity and sun are constant throughout the year. In tropical countries, papain, has always puzzled people due to exceptional properties.

The papain has many properties useful for a number of industries such as:  

• Food > meat tenderizer
• Brewing > chillproofing of beer
• Pet food > palatability enhancers
• Cosmetic > skin creme, toothpaste
• Protein processing > hydrolyzing milk, whey, meat, fish and soy proteins processing
• Baking > glutens hydrolyzing
  
  

Among these many properties, the papain has in particular therapeutical properties as anti-inflammatory, burn debridement and antitumoral. Compounded with other enzymes, papain has the capability to treat many diseases or help to a better recovery. The papain is also used as digestive aid.